Looking for seeds!

Saginaw, MI

Hello, Our youngest son works in the yard with us and has his own "mini" garden where he tries "strange/different" things each year! His favorite thing so far has been his popcorn which becomes our evening treat after Thanksgiving dinner!! Came across the following things and was wondering if anyone might have seeds that they could share for SASE or maybe trade something from my trade list. Interested in finding the following:

zucchini tromboncino
snake gourd
bottle gourd crane head

Please feel free to send me a d-mail if you have any of these things for him to try next year!!

Thank you and have a great day!!

Talihina, OK

I sent you a e-mail rather a D-mail but it looks like from here I can send more oix A word of caution if he only has a mini garden this is not the plant for him but you are still welcome to the seeds

Thumbnail by grits74571 Thumbnail by grits74571
Everett, WA(Zone 8a)

Want to try any Bok Choy or Michihili Chinese cabbage? Bok Chjoy looks a little alien if you aren't used to it.

Or red or purple Tatsoi?

Yrad long beans? (small quantity)

Saginaw, MI

Hello Rick, Sure!! Anything "strange" or "unusual" that would keep him interested in gardening is open to us!! Would you like me to send postage?? If so, just let me know!! Thanks

Shirley

Everett, WA(Zone 8a)

No, that's OK. Please don't send any postage, because I don't know how long it will take to get around to it. If I'm REALLY slow ... well, most of them do better in the Fall than Spring, anyway!

I found your address in the Address Exchange and aded it to my "TO" list.

One thing I'll be sure to include is some VERY cold-hardy "leaf broccoli" . Mine over-wintered despite snow and ice, then burst into bloom and was gorgeous very early the next Spring.

Two advantages of these Brassicas is that they are easy to germinate and grow very fast.

Saginaw, MI

That's great!! Look forward to receiving them!! THANK YOU

Everett, WA(Zone 8a)

You're very welcome. Somehow I acquired the hobby of proselytising Asian greens, especially Brassicas. I love Bok Choy, and their amzing variety and hybrids delight me.

I hope your son finds them unusual enough!

Thumbnail by RickCorey_WA Thumbnail by RickCorey_WA Thumbnail by RickCorey_WA Thumbnail by RickCorey_WA Thumbnail by RickCorey_WA
Warrenton, VA

Doggone Brussels Sprouts must be from some other planet...

Gainesville, FL(Zone 8b)

Quote from RickCorey_WA :
I love Bok Choy, and their amzing variety and hybrids delight me.

Rick, how do you prepare it? I always seem to end up with chewy stems and mushy leaves, even when I cut them apart and start cooking the stems first. I use that technique with Swiss chard and it usually turns out great, but the Pak Choi doesn't seem to like it. And if I cook the stems long enough to make them fork-tender, I start getting that "overcooked cabbage" smell.

-Rich

Houston Heights, TX(Zone 9a)

It depends probably on what you mean by "fork tender". I stir fry my Napa cabbage and I call what I get, "tender crisp". I dont do anything special, just cut it in about 2" pieces.

Everett, WA(Zone 8a)

The leaves only need a moment of brisk boiling, or could probably be steamed.
I cut them up a little, get the soup boiling well, then throw them in . By the time I bring it back to a simmer, they're plenty c ooked.

Or harvest them young and use them in salad as "baby leaves"

Stems, I prefer raw! Crunchy-sweet. Like celery, expcet that they taste good and don't have strings unless they are WAY too old.

Seriously: sow twice as many half as far apart, then eat 1/2 of them at 1/2 size. The rezst, maybe eat smaller than you have been.

I do put them into soup, but I would not have bet that they COULD be boiled enough to take the "crisp" out. If they're warm all the way through, that's fine by me.

I think stir-fry is the same idea: warm or hot, b ut designed to be crisp and crunchy..

M y mother also wanted to boil them into submission. But then they are "Bok GOO", not Bok Choy.

Gainesville, FL(Zone 8b)

Thanks!

Everett, WA(Zone 8a)

I forgot to suggest two ways of chopping stems so they cook (or at least heat up) faster.

Mostly lengthwise, into 1.5 or 2 in che lengths, then slice those lengbtghwise to get aroun d the thickn ess of a penc il or somewhat less.

Or, if you're convincing skpetical people into accepting them cooked or raw as a celery substitute, cut U-sshaped slicces 1/4" - 1/3" thick, perpendicular to the stalk. However, near the base of the stalk, also slice each "U" slice them in 1/2 or thirds, so they don't look like "big, tough stems". .

Needless to say, eveything tastes better with garlic and butter. Maybe a splash of soy sauce to prove it's "Chinese" cuisine. :-)

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