STIR FRY!

Post last updated: October 3rd, 2018

My hugelkultur garden row was put in late and the seeds didn’t happen to go in it right away so I totally missed the opportunity to grow turnip greens in my winter garden. I love greens!

I used half the row to plant bok choy, tatsoi, red and green cabbage, radiccio, Russian kale, and green onions that are red instead of green (Red Baron Hybrid).

The bok choy, tatsoi and Russian kale are large enough that I’ve been making some most excellent stir fry dishes with the addition of some squash and garlic.

I particularly like the tatsoi, which were new-to-me seeds and I’m experimenting to see if they are cut-and-come-again veggies. As you can see, the tatsoi leaves are short, compact and shaped like a rosette.

Tatsoi
Tatsoi

Tatsoi is a cool season crop which can be sown from late spring through autumn according to the seed packets. I just about fall down laughing when I see such instructions. In North Florida, we can have 80 degree days in December. Comments on the Baker Heirloom website indicate it bolts at the slightest hint of warm weather so I might be able to grow it from November to mid-February. Next year, I’ll try planting some in heavy shade to see if I can prolong the growing season.

In addition to stir fry, tatsoi can be used in salads. I gave some to Mrs. Golf Cart who said it was excellent in her fresh salad.

I figure it has slightly more nutritional value than the bok choy because the stems are green but I happen to have more bok choy seeds than tatsoi so the bok choy seeds are going in the ground.

bok choy with white stalks
bok choy with white stalks

 

tatsoi with green stalks
tatsoi with green stalks

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