For the second season in a row, our bok choy is bolting, putting out flowers and seed heads instead of developing into the semi-celery-like stalks I’m used to seeing in the market.
After clipping the flower shoots, I tasted one of them and it was pleasing, both tender and tasty — as opposed, say, to the mustard greens stalks, which were way too reedy to eat. Still, it wasn’t bok choy like I’m used to seeing in the market.
I don’t know what, if anything, we can do for these guys, but I would like to put it on our futures list that we investigate: more shade, different variety, lots of gentle encouragment?
As I discussed my concern with a couple of garden mates Saturday, Lisa confided her antipathy for bok choy, and I was glad to have a balance for her beet mania. I love bok choy.
