|Red(sweet)Beats, Leeks, Red Radish, Bok Choy|
|"Bolting" or "Flowering" Bok Choy|
So, I wanted to share a bit about harvesting fresh veggies from your garden or getting them fresh from your local Farmer's Market. I was fortunate enough to get a combination of both. My friend Dr. Shani over at Message Media Ed., Inc. provided the Bok Choy, from a friends garden, that you see pictured to the right (thanks Dr. Shani :-). Now, these have begun to "bolt" or "flower," and this happens when you don't harvest them in a timely manner (or if the climate is too warm Bok Choy sometime will flower before the leaves develop fully). Bok choy unlike other greens such as collards or kale, will not turn bitter at this early stage of flowering, so you can still eat them and enjoy the taste. If you are growing bok choy or any green veggie, you can start to harvest as soon as you have leaves growing. Just snip off a few leaves at the base and toss them into a salad or stir fry. This allows the plant to continue to grow fresh new leaves and get stronger providing even more nutrients. Some new to gardening think that they have to wait until the food looks like it does at the store before they touch them. That's some of the "mental conditioning" that I speak about in my presentations. When growing your own food or getting it fresh from the farmer's market you cut out the middle man and all of that dressing up that is done to get you to buy the food out of the store is no longer necessary, so you will see a little dirt (aka soil) as well as the flowers and roots of your food. Those flowers and roots hold nutrients, so use them and don't throw them away (in most case).
|See the roots on those Beets and Leeks|
|Fresh from the garden|