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Post by littleminnie on Oct 11, 2012 21:56:09 GMT -5
What is the difference between tatsoi and baby bok choy exactly? I mean they look so very similar is there a difference in taste etc?
Also I have been cutting some leaves off the baby bok choy for greens mix, can you grow it for this? Will it not bolt as quickly? How quick does it bolt for you anyway?
(again just looking for mild summer greens for mix)
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Post by steev on Oct 11, 2012 22:18:42 GMT -5
Bok choy is bok choy. Tatsoi is flatter-growing smaller bok choy. Baby bok choy is smaller-growing upright bok choy. It all tastes much like bok choy. No disrespect meant; I like bok choy, and grow them. Don't know that I'd look to them as Summer greens.
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Post by atash on Oct 12, 2012 0:20:10 GMT -5
Your question implies that you probably already realize that the Ribes leaves are an inoculant, not an ingredient. I believe there are other leaves that work as well. I'm not sure but I think the powdery film on plums and grapes is natural yeast--isn't it? That's why bakers will sometimes put raisins in a batter, to culture some wild yeast.
We're after bacteria, and specifically Lactobacillis. It's common, but you want plenty to overwhelm the unwanted micros. A water seal helps, and so does the salt.
Minnie, it's also worth noting that tastoi is very winter-hardy. They can be harvested in the winter here in Seattle. Bok tsoi isn't as hardy. During the winter, the leaves of tatsoi tend to lie somewhat flat against the ground--like it's trying to avoid cold wind or snow damage.
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Post by littleminnie on Oct 12, 2012 19:52:26 GMT -5
Well the idea has been to have a few summer greens, only mild ones, to cut as baby leaves as long as I can in summer. I am trying to use some shade covering to extend lettuce and spinach interval plantings as much as possible. I think around here the best thing to do is extend lettuce and spinach into summer rather than focus on extending tomatoes and peppers into fall. So that will be my goal next year. People ask for fresh greens all summer.
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Post by templeton on Oct 13, 2012 0:20:10 GMT -5
Joy Larkcom's "Oriental Vegetables" has a good rundown on most of the varieties- too extensive to repeat here.
T
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Post by steev on Oct 15, 2012 19:16:40 GMT -5
If I were trying to grow such as summer greens, I think I'd concentrate on Chinese cabbage, the hakusai (loosehead) types.
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Post by adamus on Oct 18, 2012 0:43:38 GMT -5
I also grow an Indian Mustard I got from ferry Morse through Pumpkin Nook. Quite mild, and a lovely taste when small.
I put it into mixes.
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Post by Walk on Oct 18, 2012 9:07:14 GMT -5
We have Osaka Purple Mustard (from Johnnys) that has been an established, self-seeding "weed" in our garden for the last couple of decades, with both a spring and fall crop. It's beautiful to look at and it's great for soup and stir-fry. We also really like Maruba Santoh(from Fedco) which is a beautiful chartreuse color. It's a different species from the Osaka and doesn't cross, but we have to plant it as it hasn't become established on its own.
We thin these "weed" crops and leave a few of the nicest looking ones go to seed in the spring. Other than that, all we do is harvest.
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Post by littleminnie on Dec 20, 2012 20:57:48 GMT -5
Pinetree has some things I wonder about:
Spigariello Liscia,
it says it is a sprouting broccoli and the flavor is sweet and satisfying (not like rabe), through much of summer. For salads, great when mixed with arugula.
Tyfon/Holland greens
cross between Napa cabbage and turnips but has no mustard oil so it is very mild.
Has anyone grown these?
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Post by templeton on Dec 20, 2012 23:13:52 GMT -5
Minnie,
a few offbeat ideas -
Sorrel
Nasturtium
watercress
day lily flowers
borage flowers - leaves are too hairy
warrigul greens aka new zealand spinach
young beetroot leaves
chives
T
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Post by oxbowfarm on Dec 21, 2012 7:17:25 GMT -5
Have you tried doing baby chard? You direct seed it very thick and then harvest it at 6-8 inches tall and bag it like arugula or whatever. Makes a nice tender salad green at that stage and if you use a rainbow mix then you've got a really pretty product. And chard can handle the heat, and if you cut it that small you don't see any cercosporia and other leaf spot problems.
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Post by littleminnie on Dec 22, 2012 20:31:07 GMT -5
Spigariello Liscia,
it says it is a sprouting broccoli and the flavor is sweet and satisfying (not like rabe), through much of summer. For salads, great when mixed with arugula.
Tyfon/Holland greens
cross between Napa cabbage and turnips but has no mustard oil so it is very mild.
Has anyone grown these?
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Post by 12540dumont on Jan 7, 2015 16:55:44 GMT -5
Minnie, did you ever grow the Typfon/Holland Greens?
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Post by Joseph Lofthouse on Nov 8, 2015 22:20:24 GMT -5
I have been admiring some wild mustards along the side of the road as I'm biking past them. They are glorious plants. The diameter of each rosette is like two feet across. They are growing fabulously in spite of the cold and/or freezing weather. Today I finally stopped and tasted them. They were OK, so I collected some, brought them home, and boiled them. Bleck!!!!! They were super strong tasting. Too bitter to eat. So I cooked them in three changes of water, and they turned out mild and palatable (or perhaps I burned my taste buds out with the first taste.)
Anyway, I know where a few different patches of them are. I intend to collect some plants and/or seeds. It seems like they'd be worth exploring a little more. If not as a market crop, then at least for my tribe. It would be nice to have a fall green.
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Post by rangardener on Dec 12, 2015 16:17:33 GMT -5
I have been admiring some wild mustards along the side of the road as I'm biking past them. They are glorious plants. The diameter of each rosette is like two feet across. They are growing fabulously in spite of the cold and/or freezing weather. Today I finally stopped and tasted them. They were OK, so I collected some, brought them home, and boiled them. Bleck!!!!! They were super strong tasting. Too bitter to eat. So I cooked them in three changes of water, and they turned out mild and palatable (or perhaps I burned my taste buds out with the first taste.) Anyway, I know where a few different patches of them are. I intend to collect some plants and/or seeds. It seems like they'd be worth exploring a little more. If not as a market crop, then at least for my tribe. It would be nice to have a fall green. We use most of the typical large mustard (such as Red Giant, often present in some salad mix seeds) lacto-fermented. Also, some heading mustards are very bitter as a cooked green, but make great tasting ferment. (The big stem, chopped, goes well with pork, stir-fried.) |
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