Thanks every one for all the info. So, I planted some of the winter leafy stuff, first time doing winter garden. I am in Dallas. Early September, we had a week when night temps dipped down into 60s. After that i planted these things. Since then day temps have been up and down, highs between 80s - 90s, but the night temps have been in high 50s to low 60s. Over the first 3 weeks of September I planted various kales/collards, spinach, cabbage, mustards, Chinese cabbage, broccolli etc. The only things that germinated were radishes, turnips, beets. Most others did not germinate at all. Thinking that i planted them too deep, I replanted most of them, not so deep this time. Since then, a few things have germinated very sparsely. In 3-4 weeks since germination, none of them have really grown much. Most don't even have the first set of true leaves. Cause?: Is this temperature related? Or may be this is normal. Should I plant some more seeds when the temps go down or the ones that are already in the ground will germinate then. The first frost will be around Nov 15. thanks.

@dawgie Actually I just got back from picking up my daughter, who is returning from China, at the airport. My sister-in-law sent the seeds. One is a commercial package of what looks like Gai Choi. The other is a baggie with seeds that she says is brassica juncea var.tumida. The seeds come from Chongqing, which is right next to Szechuan. I will plant them this weekend and eventually post here what the results are. Actually if you'd like to see some of our recent adventures in Szechuan look here: http://jjulian.org/page2/page108/page108.html Since I wrote my original note I have found a US source for brassica juncea var.tumida ... Kitazawaseed. They call the mustard I'm most interested in Tsa Tsai Round. You can see their Asian mustards here: http://www.kitazawaseed.com/seeds_mustard.html When you mentioned you'd like a few of the seeds and said you'd pickle them (!) I assume you wouldn't pickle the seeds but the resulting fat stems and tubers. Let me see if the seeds I got are even viable and get back to you. I still hope to find someone here who grows this tuberous Chinese mustard to get a few hints.

From "Essentials of the Chinese Kitchen": ASIAN COLESLAW WITH TANGY RICE VINEGAR DRESSING Serves 8 Ingredients 4 cups shredded Napa cabbage 1/2 cup shredded carrot 2 stalks bok choy, with leaves 1/2 - 2 cups mung bean sprouts 2 tsp vegetable oil 1/4 cup rice vinegar 3/4 tsp sesame seed oil Garnish (optional): 2 tsp chopped fresh cilantro leaves, or as desired 1 Tbs toasted sesame seeds Directions Wash the vegetables and drain thoroughly. Shred the cabbage and carrots. Separate the bok choy stalks and leaves. Cut the stalks diagonally and cut the leaves straight across. Toss the shredded cabbage, carrots, bok choy and mung bean sprouts in a large bowl. Set aside. Stir the oil into the rice vinegar. Stir in the sesame seed oil. Place the dressing in the bottom of a bowl, add the vegetables and toss again. Add the cilantro, if using, and sprinkle the toasted sesame seeds on top. MU SHU PORK Serves 6 Ingredients 2 oz dried lily buds 4 to 6 medium cloud ears (mushrooms) 4 medium dried black mushrooms For the Filling: 2-1/2 Tbs vegetable oil (preferably peanut oil) 2 whole eggs, lightly beaten 1 clove garlic, minced 1/2 tsp minced fresh ginger 1/2 lb boneless lean pork, cut into VERY thin slices, 1-inch long by 1/4-inch wide 4 cups finely shredded cabbage, (about 1/2 pound) 1 small carrot, cut into 1-inch slivers 2 stalks green onions(including tops), cut into 1-inch slivers 1/2 cup chicken broth (or vegetable broth) 2 Tbs soy sauce 1 Tbs dry sherry or mirin 1-1/2 tsp cornstarch mixed with 1 tablespoon water For assembling the dish: 16 mu shu pancakes (or very thin flour tortillas) 1/4 cup Hoisin sauce Directions Soak lily buds, cloud ears and mushrooms separately in enough warm water to cover, for 30 minutes; drain. Cut off hard, knobby end of lily buds. Cut off and discard mushroom stems; thinly slice caps. Set lily buds, cloud ears, and mushrooms aside. Place a wok or wide frying pan with a nonstick finish over medium-high heat until hot. Add 1-1/2 teaspoons of the oil, swirling to coat sides. Pour in half the eggs, tilting pan to coat bottom evenly. Cook just until eggs are set and feel dry on top. Remove from pan and let cool slightly while cooking remaining eggs. Cut into thin 1-inch-long strips and set aside. Place pan over high heat until hot. Add remaining 2 tablespoons oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant. Add pork; stir-fry for about 2 minutes or until lightly browned. Add lily buds, cloud ears, mushrooms, cabbage, carrot, green onions, and broth. Cook and toss for 2 minutes. Stir in soy sauce, sherry, and sesame oil; mix well. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Toss in egg strips and mix well. Meanwhile, place pancakes in a heatproof dish. Set dish in a steamer or on a rack in a wok. Cover and steam over boiling water for 5 minutes or until heated through. To serve, spread a small amount of hoisin sauce on each pancake. Place about 3 tablespoons of meat-vegetable mixture in center of pancake. Wrap like a burrito or diaper. Serve warm. CABBAGE ROLLS Serves 4 Ingredients 8 large Napa cabbage leaves 3/4 lb ground pork 4 medium shiitake mushrooms 1/2 medium onion 1 medium carrot 1/2 tsp salt 2 cups chicken broth 1 Tbs soy sauce Directions Wash cabbage leaves and steam or boil them to just soften. Mince shiitake mushrooms, carrot, and onion. Mix ground pork, shiitake, carrot, and onion in a bowl. Add salt and mix further. Divide the pork mixture into 8 portions. Put one portion of pork mixture on a cabbage leaf and roll it. Put chicken broth and soy sauce in a deep pan and place cabbage rolls in the pan. Simmer the cabbage rolls on low heat until meat is cooked. MU SHU VEGETABLES Makes 6 servings Ingredients 3 Tbs soy sauce 2 Tbs dry sherry or sweet rice wine 2 tsp cornstarch 1-1/2 Tbs minced fresh ginger 3 cloves garlic, minced 1-1/2 tsp sesame oil 1 Tbs vegetable oil 3 medium leeks, washed and cut into 2-inch slivers 3 medium carrots, peeled and julienned 1 cup thinly sliced fresh shiitake mushrooms 1 small head Napa or Savoy cabbage, shredded (about 4 cups) 2 cups mung bean sprouts, rinsed and drained 8 ounces firm tofu, drained and cut into 2-1/2 X 1/4-inch strips 12 8-inch flour tortillas (thinnest possible), warmed* 3/4 cup finely chopped honey roasted peanuts (optional) Directions Prepare Peanut Sauce (as below); set aside. Combine soy sauce, sherry, cornstarch, ginger, garlic and sesame oil in small bowl until smooth; set aside. Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add leeks, carrots and mushrooms; stir-fry 2 minutes. Add cabbage; stir-fry 3 minutes or until just tender. Add bean sprouts and tofu; stir-fry 1 minute or until hot. Stir soy sauce mixture; add to wok. Cook and stir 1 minute or until sauce is thickened. If desired, spread each tortilla with about 1 teaspoon Peanut Sauce (recipe follows). Or, to be authentic, use Hoisin sauce. Spoon 1/2 cup vegetable mixture onto bottom half of each tortilla Sprinkle with 1 tablespoon peanuts (optional). Fold bottom edge of tortilla over filling; fold in side edges. Roll up to completely enclose filling. Or, spoon 1/2 cup vegetable mixture onto one half of tortilla. Fold bottom edge over filling. Fold in one side edge. Serve with extra Peanut Sauce. Peanut Sauce Makes 2/3 cup Ingredients 3 Tbs sugar 3 Tbs dry sherry or sweet rice wine 3 Tbs light soy sauce 3 Tbs water 2 tsp white wine vinegar or rice wine vinegar 1/3 cup creamy peanut butter Directions Combine all ingredients except peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute or until sugar melts. Stir in peanut butter until smooth; cool to room temperature. CHINESE CABBAGE AND MUSHROOMS Serves 4 Ingredients 1 lb Chinese cabbage, cut into 1 x 2-inch pieces 3 whole dried Chinese mushrooms, soaked in 1/2 cup hot water, drained and sliced (save the mushroom water) 4 Tbs peanut oil 1/2 tsp salt 2 Tbs soy sauce 1 tsp sugar Directions Heat the wok, add the oil and the salt. Add the mushrooms and toss for one minute. Add the Chinese cabbage and stir fry for two minutes. Add the soy sauce, sugar and the mushroom water. Cover and cook for 10 minutes over moderate heat. There should be very little liquid left. If there is too much, boil over high heat until the liquid is reduced. Joe

I love Tapenade. Home Cookin Chapter: Recipes From Thibeault's Table Tapenade ======== 1/2 pound black olives, pits removed (do not use canned olives) 2 cloves garlic, crushed 2-1/2 ounces can of anchovy fillets (use all or some) 1 to 2 tablespoons capers 1 cup olive oil 1 teaspoon lemon juice 2 to 3 teaspoons Dijon Mustard . Combine the olives with the garlic, anchovies and capers in the bowl of a food processor and reduce to a paste. Incorporate the olive oil by pouring it slowly down the funnel in a stream. You may add less or more olive oil depending on how thick you want it to be. Options: Recipe can be cut in half you can use less anchovies - to taste puree some fresh chopped basil use some or all green olives add 1 to 2 tablespoons brandy