Big affirming oooo, lovely veggie pictures, Reefisher.

How will the turnips be used - as greens, roots, both?

Steve

My fall crops have not done well. Your pictures provided some needed inspiration, reefisher. Thanks.

Jim

digit, usually we use both the roots and tops, briefly stir fried in a very little bacon fat, then braised with a little chicken stock and soy sauce with the bacon bits tossed in.

Exactly as in our house, Reefisher. Except, we don't go the turnip route. We've enjoyed a nice radish this way, however. I got the seed years ago and it was supposedly a Russian radish without hairs on the leaves and stem, otherwise, they are very much like our small red radishes. We grow the plants every year but usually just eat 'em fresh.

Often, we shake a little rice vinegar in a stir-fry and my wife is inclined to sprinkle in some sugar. I sometime stir corn starch in the stock but DW considers that going a little too far. She's the Asian so . . .

I recently learned that "rapa" means "turnip." So I guess that some botanist decided that all these Brassica rapa veggies we enjoy, bok choy, mizuna, Chinese cabbage, etc. are all turnips!?!?

Steve

Those all look great, Reefisher!

My bok choy has been growing a bit slowly because my garden doesn't get a lot of sun this time of year. Just an hour or two of direct light and then a few mostly shady hours. But even though it's growing slowly, the plants still look healthy and green.

Fliptx, one of the things I like about bok choy, at least the mei ching, is the long harvest window. Especially fall planted. Slow growing works. Is that nasty cold storm going to affect you?

Reefisher- My bok choy froze solid during the cold spell we had. But then the sun came up, the bok choy thawed, and are still growing with no ill effects. I've been harvesting some of the babies while leaving a few to grow full size.

I love the little ones tossed into a pile of steaming hot Asian noodles, then stirred with a little mushroom sauce and sesame oil. The residual heat from the noodles wilts the bok choy just a bit. Yum!