On Sep 29, 12:03 pm, aem > wrote:
> On Sep 28, 9:16 pm, bulka > wrote:
>
> > Farmers' market today. A farmer/vendor I hadn't seen here before -
> > lots of asian stuff. Got some nice-looking long beans. When I went
> > for the bok choy, he talked me into the ones that had flowered. [snip]
>
> That was rather self-serving of him, getting rid of stuff he should
> have picked sooner. It tastes better if picked before it flowers.
> This is true of several kinds of bok choy and Shanghai bok choy we've
> grown. It's a little less true of gai lon, Chinese broccoli. With
> that, you usually begin to get a few little flowers before it's fully
> matured. -aem

That's what I've thought, too, but I'm more interested in playing with
my food than in experiencing the peak of perfection. Ate some of the
flowers at the stand - mild, a little bite in the aftertaste. Tiniest
bok choy I've ever seen. And it was a good stir-fry. Next time, I'll
save the flowers for a raw garnish. It reamains a centerpiece on the
kit. table.

Next season I want to do a completely edible garden that looks like a
flower patch.

mBulka