Along with more salad greens and a handful of peas, I harvested three lovely Mei Qing Choi (aka baby bok choy) from the garden on Saturday.
Alright, they were a bit pock marked. I guess there’s some pest around that likes to nip at the brassicas. But they were still completely useable. I chopped them up and stir-fried them with my snap peas, some cremini mushrooms, spring onions, and a chopped up chicken breast that had been marinated in Thai chili sauce, soy sauce, ginger, and garlic.
The bok choy was slightly stringier than I’m used to, probably because these particular plants were started early indoors and put out in the elements a tad too early. They endured the cold, and perhaps were tougher for it. The rest of my row of Mei Qing was direct-seeded at a later date, so I’m hoping they’ll be a little tenderer.