Home gardeners in South Florida are in seventh heaven right now – the weather is glorious, despite the few cold snaps we’ve had, thankfully not freezing. A “winter wonderland” in South Florida obviously does not mean a blanket of snow. Rather, it describes lush greenery everywhere and a garden thriving with vegetables! The cooler temperatures are what most of our veggies love. And of course we do too, as we can now spend countless hours (and we do lose count) fiddling around in our garden. There’s always more to do, isn’t there?
I can’t think of a better way to eat bok choy than to saute it with garlic and ginger, add a little salt and heat, and finish it off with toasted sesame oil. It absorbs the aromatics well, and the contrast between the crunchy stems and the tender leaves makes it all the more pleasurable. Garlic and ginger bok choy is an excellent addition to any protein-based Asian dish, e.g., tofu, fish, beef, etc. It provides a “kick” as well as a nutritious boost to any meal.
For many years I never knew that there was more than one kind of bok choy. Actually it was probably when I started gardening and buying seeds that I learned what an incredible variety of choys there is to choose from.
Choys are so easy to grow organically here in South Florida. I like to joke that it would probably grow on a pile of rocks, that’s how readily it thrives in varying conditions. If we have a spot in the garden that doesn’t seem sunny enough for most plants, or wet enough, or dry enough, or soil-nutritious-enough, sure enough – choy will prevail! And I can’t think of a time – ever – when it has been bothered by any diseases or pests.