Hi Violet I don't know if I received hybrid seeds. They were given to me by an ex-neighbour. So far it appears the seeds are producing the plants I'm expecting ie. choy sum and baby bok choy (with the greenish not whitish stems). It's my first time growing Chinese vegies so don't know a great deal about them. I have noticed that the seeds are producing two species of choy sum, I think: one has fine furry hairs on the leaves (top and underside) which are rather prickly. The other is the one with the yellow flowers that is commonly sold. I've been discarding the first species as I wasn't keen on eating prickly leaves. Thanks for the links. The info is very useful! Assuming that the few mature seeds (brown not green) that I've planted develop into seedlings, I'll find out then if they are hybrids of some sort. Cheers Joseph

Aren't both Bok Choy and Chinese Cabbage prone to bolting (especially in our weather)? I did read that there is a variety of dwarf Bok Choy, Chin-Chiang, that is more heat tolerant and shorter DTM of 30 days, as opposed to the larger, white stemmed Bok Choy, which has less heat tolerance and a DTM of 45 days. From what I read, Chinese Cabbage is more prone to disease than Bok Choy as well. Larry, thanks for the offer. I do appreciate you so much. I think I will pass for the time being. I have enuff on my hands with the seeds I currently have in the seed box. And, there is no guarantee I will get planted what I want. My daughter may have a couple of additional surgeries in the near future, and a lot depends on that. I save these threads for future reference, though. Susan

Sorry, no pics. The "sauce" was really, really simple. All I did was pour some red wine into the pan where the pork chops had been cooking (so there was lots of tasty brown bits and pan drippings), let that bubble up for a bit and then added a big hunk of butter. Stir to combine and then pour over the pork. There was just enough sauce for Hubby and I to dress our plates well. cotehele: I've been doing stir-fries on my induction stove and they are working out quite well. I'm just using the cheapo flat-bottomed wok I got from Target. Not as "authentic" but it works really well. Once we get to building our outdoor kitchen, though, I'm going to get one of those wok setups I've heard about.

I know some people can grow asian green with much success in NJ. For me, I always wound up with bolting in spring planting. I tried growing in the fall this year, they did okay up until early Nov and the frost killed them. I never harvest enough to make it worth the effort. Ah, forgot to mention the cabbage moth, insect damage on the leaves!