Yes theoretically they could be importing their seeds - but this is a traditional dish, which means it's probably really old, and back then, farmers didn't buy seeds, especially not across oceans, and especially not poor countries (remember, Haiti started off as a bunch of slaves who just finally managed to free themselves). Even nowadays I'm pretty sure subsistence farmers in poor countries propagate their own vegetables in their vegetable gardens the old fashioned way - they don't HAVE any money to buy seeds. For example, you don't see any traditional American or European dishes that involve cassava or winged beans or papaya or breadfruit or durian or passionfruit. I mean sure, there's pineapple upside-down cake, but that only came after canned goods and trains for shipping items became widely available, and back in the early 20th century America was one of the few countries that had these economic/technological resources. Oh and you're right that daylength changes are important, but just plain old weather gradually getting colder until there are frosts will induce dormancy followed by flowering in temperate plants. Remember, even in tropical countries it can get cold up in the mountains (like the Andes - where the potato comes from originally) I'm guessing that maybe if you just leave the beets in the ground long enough they'll flower. They may not have that winter to induce them, but nature isn't stupid - EVENTUALLY you've GOT to reproduce. Maybe in like 10 months to a year or more they'll just eventually finally flower, winter or no winter.

I just moved to Tujunga/Sunland, close to you San Fernando folks. Currently, we have about 2 Japanese sweet potato vines, the tubers should be about ready to harvest. Just planted some mizuna, daikon and napa cabbage, along with other salad greens. In florida, I grew red shiso (perilla), malabar spinach (basella alba) and asian winged bean. The malabar spinach and shiso should do OK in this climate, but not sure about the asian winged bean, as I am up in the foothills and we get frosts up here. Would be happy to trade malabar spinach or winged bean seeds for other asian vegetables. If I get the shiso established, then I can trade those seeds too.

You are asking tough questions! I cook for 2 maybe 3 or 4 times a week. Family comes once a week. Other night we have leftovers, eat out, or my husband cooks something easy. I have been studying and trying Asian recipes this past year. How much you plant depends on how much you like each vegetable. I've been able to try some things from the Asian market. Maybe some of my comments on your list will be helpful. Daikon: I grew a short row but wasted most of the crop because it bolted sooner than I expected. I did not have a good set of recipes so I didn't use as much as I might this coming season. I also plan to plant Chinese Watermelon or Red Meat Radishes. I like Daikon and carrot pickles but my family does not. Kabocha (Japanese pumpkin; much smaller than American pumpkins) We grew a variety from Johnny's called Confection which I believe is from this family. It's a winter squash. Confection has been a great keeper, stored in our semi-heated garage. It is March and we still have some good squashes. Our crop wasn't as good the second year as the first but we had a very rainy summer. I discovered we much prefer using the squash in Massaman curry instead of sweet potatoes (which we do not grow). I'm not familiar with the next 3: Winter Melon Pickling Melon Sword Beans Long beans: I am trying these this year. I planted too late last summer and the beans didn't have enough time to mature before our early frost. Check the days to harvest. Amaranth (water spinach): not familiar Chinese celery: I take this to mean cilantro. I have a hard time growing it because it bolts early. The seeds sown late did better in cooler weather. mustard greens: we discovered we don't like mustard greens mizuna mibuna burdock root (gobo; it's a long root veggie) bitter gourd Asian Eggplants (Chinese, Thai, and Japanese varieties) Bok Choy and Pak Choy (pak choy is baby bok choy): These bolt easily. Just grow a few plants so you can use them fresh, and do successive plantings. Misome: not familiar Turnip Greens: This year I will grow choy sum for the first time. I finally bought some at the Asian grocery. We like it better than Swiss chard. Watercress: not familiar Komatsuna:not familiar Azuki Beans, Black soybeans (kuro mame): I don't grow Sesame seeds, black, white (don't know about this; all depends on if my growing season is long enough): cheaper to buy Herbs: Yomogi (mugwort, Japanese herb) Shisho (Japanese variety of Basil) This really isn't a basil but it's related. I don't use it much. Thai Basil: I love the flavor of this. A small patch would be good, maybe 3 x 1'. I did not freeze or dry this. Garlic Chives: I really haven't made good use of these although I have grown for many years. A short row is probably sufficient. Bird's Eye Chilies: I grow one plant but we don't use many hot peppers. I use bottled sauces that add enough heat.

Hey, I just read these comments on another site, on a seed saving thread... didn't feel right to list a competing source there. Baker Creek carries the "Hunan" variety. One of those I grew here was obtained from the non-profit E.C.H.O., out of Florida. It is long season, but appears to be day neutral. J.L. Hudson once carried another supposedly day neutral variety, but has since dropped it. An SSE member carried it one year, but has also dropped it. I grew it, but was unable to get dry seed. Descriptions I have read of other winged bean varieties state that they develop one long runner, but both of the varieties I grew branched heavily from the base. The J.L. Hudson seed had the most branches, it looked like a bush variety until it started climbing - then suddenly, in late Summer, there were runners everywhere. Unfortunately, day neutral or not, winged beans require a longer season than I can muster. Even with transplants, I can get pods for only a couple weeks, then the frost gets them. I still intend to grow them, however, for their high-protein leaves. The wife likes the pods for stir fry... I think they are an acquired taste, almost a saccharin sweetness. Good with beef, though. Oh, if you acquire seed, be sure to file or nick the seed coat. It will improve germination. I file & soak, plant the seeds which swell, and re-file those which don't... eventually, most will germinate.