Yesterday I harvested the remaining bok choi and cleaned it, cooked it and ate it. Delicious. The recipe, classic stir fry bok choi with ginger, garlic and oyster sauce, comes from "The Wisdom of the Chinese Kitchen" by Grace Young. It's a great mostly Cantonese style cookbook, easy to use and authentic.
Anyway, here's a little photo essay-style document of what happened yesterday, except for the photo at left of the seedlings, which comes from a blog entry from April 30...
Salt guards the crops.
The empty row after taking out the plants. I pulled them all out with roots, except for the one on the far end near the wall - I want to see if the new leaves taste as good as the first batch. It works with lettuce.
Close up of bok choi stump with some new leaves coming up after only a couple of days.
Washed leaves. Although no pesticides you still have to wash them and waste a lot of water to get the bugs and dirt off. I plan to build an outdoor washing station which would be a plastic shop sink over a bucket so that you can recycle all that water for irrigation. Such a shame to waste it....
Finished product: stir fry bok choi al la Grace Young......
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1 comment:
Beautiful bok choi!
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