On 5/23/2011 1:41 PM, Nyssa wrote:
> George Shirley wrote:
>
>> On 5/23/2011 9:44 AM, Nyssa wrote:
>>> I've been growing some dwarf bok choy in the garden this spring, and
>>> have been enjoying it, but now I've got more than I can use ready for
>>> harvest.
>>>
>>> I've looked in the latest BBB and Ball Home Preserving (sounds like a
>>> title of a repair guide) book, but neither mentions bok choy. Since
>>> there is more than just greens involved (the white stalk portions of
>>> the plant) I don't know if the directions for greens would be quite
>>> the right thing either.
>>>
>>> Any experience with bok choy out there? Or any ideas for how to handle
>>> it for successful freezing?
>>>
>>> TIA.
>>>
>>> Nyssa, whose garden is promising to be a good one this year after two
>>> years of marauding snow geese and drought
>>>
>> The only way I've seen anyone preserve bok choy is by dehydrating it and
>> then rehydrating it when needed in soups and stews. Doesn't freeze well,
>> doesn't can in a jar well. Best eaten fresh or take the excess to the
>> farmers market to sell or give to the neighbors.
>
> Thanks for the information, George.
>
> I've already loaded one neighbor down with as much as she can use
> (it was a new vegetable for her and I'm glad she likes it so much), and
> the other refuses to try it. No farmers market around here either.
>
> If I get desperate, I guess I can drag out my little-used dehydrador
> and give it a try. I usually use bok choy steamed or stir fried or
> fresh in salads, so soups would be a new adventure. Any hints on prep
> or time in the dehydrator?
>
> My broccoli is coming all at once too. At least I know I can successfully
> freeze some of that. I guess a crawl up into my hot attic to get my
> blanching pot down is in order. Mmmm I think I'll wait until early
> tomorrow morning when it should be cooler.
>
> Nyssa, who is so glad to have a problem of too much this year instead
> of either not enough or none at all
>
Probably have to keep an eye on it while drying. I do that with a lot of
herbs such as parsley, leaf celery, dill, etc. When it feels dry to the
touch without any give to it it is generally ready. I haven't done bok
choy in years as, like you, a little seed goes a very long way and just
how much stir fry can two people eat.

Once dehydrated I store them in airtight jars or containers and just
grab a handful and toss into whatever I'm cooking that looks like it
could use it. Good luck.

We're in drought conditions here, Big Muddy is sending tons of water
down to the Gulf but no rain is falling here and no drainage water is
coming our way. City has us on watering restrictions right now, possibly
will turn us loose on the 25th. Seems one of larger water mains burst
and partially drained the three gravity towers we have in our city.