On Sep 29, 10:19*pm, bulka > wrote:
> 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

I was in Washington DC several years ago. It was the middle of January
(balmy weather to one from the great northern wasteland) but nothing
was blooming. Most of the flower planters in front of the big
government buildings had been planted in green, white and purple kale.
It looked very hardy and very pretty.

Lynn from Fargo
Where it is fall - waiting for Indian Summer