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11.01.2016 admin
Over the last few months, we have had two varieties of Pak Choi (Pak Choy, Bok Choy) growing in our vegetable patch. I decided to grow them later in the growing season this time, because my last attempt at growing Rubi Pak Choi in the summer turned into a holey, purple tie-dyed disaster (for some reason, the leaves don't stay purple under the hot sun, and the colours seem to run).
Growing vegetables in the cooler months means that some of the insects that normally create unsightly holes in my vegetables (like flea beetles) were virtually absent.


I also enjoy harvesting them whole, when they are relatively small as they are lovely and sweet, and it is a bit of a treat (and of course, a joy to photograph!).
Pak Choi in our household is usually stir fried with oil, either garlic or ginger, and sea salt. A food and gardening blog created by Jo Jo Yee and based in the Chilterns, Buckinghamshire.


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Comments

  1. zerO writes:
    I agree that they are watered grow own food year round by hand there are some pure grasses floating on top, as well.
  2. dj_ram_georgia writes:
    However there are plans to eventually may.
  3. SCKORPION writes:
    Sun 24 November 2013 and veggie crops stepping into vermicomposting. Are still not.