We're kicking off a new month talking about some of my favorite veggies to grow this time of year: Asian Greens!
These are really fun to grow, and they make up some of my favorite dishes. I wasn't familiar with any of these growing up, but I've really come to love a lot of these varieties so I'm excited to talk about them with you.
1. One thing that makes these so great to grow this time of year is that they can handle changes in weather. While most of our temperatures will range in the 40s through the 60s over the coming months, it's not unheard of to have a random day over 80. These greens are really resilient. For that reason, they're some of the first greens that I start because they can take those hot days in October.
2. Another reason they're really valuable for gardeners is that they grow very quickly. For example, our Organic Tatsoi is ready to harvest in just about five weeks, especially since I don't let them get too big.
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3. Our organic pac choi/bok choy is a great alternative to cabbage. In fact, I will intercrop with other varieties of cabbage because the bok choy will be ready much more quickly. That means I can harvest them, and the shade from the other cabbages won't be blocking sunlight from any of my crops.
I really love growing these, and I think you will too. Let's talk about the process a little bit.
You can direct sow, but I recommend starting these in trays and transplanting them out since they handle that transition really well. That way, you can get very intentional with your spacing too.
Like any other green, they love this time of year. The short days and cool temperatures encourage the plant the grow without bolting and going to seed. I will succession plant them over the course of 4-6 months even! On especially hot days at the start or end of the season, I will use some shade cloth to protect the plants & retain moisture in the soil.
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