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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Bok Choy

vegetable

Growing:

Plant a few weeks before last frost date. Plant seeds ¼ inch deep in rows a foot or so apart, or scatter seeds; thin to about 8 inches. This is a cool weather plant; harvest when leaves are mature and before the weather gets very hot. You can do a second planting in late summer for a fall harvest, in which case you'll want to harvest before the first frost of the fall.

Selecting & Storing:

Stalks should be firm and white; leaves should be dark green and not wilted. Store in a sealed bag/container in the refrigerator for up to 4 days.

Basic Preparation:

Bok Choy is a leaf cabbage. Rinse under cold water and remove any brown leaves.

Raw: It can be used raw in salads as you would use lettuce.

Cook: Tear or cut leaves and put in a pan with a bit of water (3 Tbsp) and stir over medium heat until tender; remove from heat and drizzle a bit of soy sauce over it for added flavor.

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