I did it! For years I have meant to blanch my Chinese chives, but was always too late in remembering to place a container over the chives clump before the weather gets too hot, this year I was on time and got a harvest of yellow (blanched Chinese) chives.
To Blanch Chinese Chives:
∞ Decide which clump/s of Chinese chives you are going to blanch.
∞ Harvest (cut) the green Chinese chives at ground level (my Chinese chives were just emerging nothing to harvest so I placed a clay pot over the clump).
∞ Place a large container/pot over the cut clump (the container/pot should be at least 12 inches tall and make sure to cover any holes)
∞ Yellow (blanched Chinese) chives should be ready in about 10 days, sooner if the weather is hot, longer if the weather is cold.
NOTE: Blanching weakens the clump. The next season choose another clump/s to blanch allowing this season blanched clump/s to recover and grow robust again.
To Use Yellow (blanched Chinese) Chives:
∞ Peel off, if any, the thin layer at the bottom of each stem and snip off any dry or brown ends on the top. Rinse and cut into desired length.
∞ Yellow chives are milder and sweeter in flavor than the green Chinese chives and can be used as a substitute in stir-fries, soups, salads …
I combined both the green and yellow Chinese chives above and used as a substitute for the onion and scallion in a Sweet Potato Noodles Stir Fried with Chicken & Veggies dish. Click here for recipe.
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After last week’s thinning and having more room to grow, both the Shanghai Bok Choy and Baby Bok Choy took off.
Unfortunately last week’s weather was very erratic. Beginning of the week I had my air condition going, by Wednesday I had my heat on (night time temp was in the low 40’s). This caused the both bok choy to bolt. So I had to harvest all.
Harvest over 1¼ pounds of Shanghai Bok Choy.
Harvest over 1¼ pounds of Baby Bok Choy also. Look closely and you will see flowers appearing in the center of the bok choy.
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Lettuces in the garden are ready for harvesting so decided to harvest all the lettuces in the window boxes.
Harvest 1+ pounds of lettuces.
Both Bok Choys and all the lettuces went home with my kids.
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Volunteer mustard are appearing and growing well in the garden.
Because of the erratic weather, the mustard are bolting also, should harvest before the flowers appear.
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Last of the overwintered crops
The leeks are sweet and tender, a few started to send out scape so had to harvest plus I need the space for my Peppermint Swiss Chard seedlings.
The kale flowers are from last year’s overwintered kale. I combined them (stems, leaves & flowers) with other veggies in a stir fry.
I am very pleased with the red rib dandelion. It is a perennial and has been coming up every year since I planted it few year ago. Adds a nice color to salads, has a slight bitter but pleasant taste.
The 3 celeriac are tiny but has a very lovely celery flavor. I missed them when I harvested the others.
Cut the chicory into bite-sized pieces sauteed in a bit of oil and garlic and a pinch of salt. Very tasty.
After harvesting the chicory heads last fall I left the roots in the ground and mulched with leaves. Side shoots started to grow few weeks ago but will not form heads.
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