Sure, Clairdo2! You'd think I had subscribed to this thread since I happen onto at about the right time that someone posts . . . nope! Bok choy is in the same family as turnips (Brassica rapa) and the University of Minnesota reports that at 41F turnip seed did not germinate but at 50F, germination only took 5 days. I say this because your soil may still not be warm enuf to get sprouting when direct sowing bok choy seed. Not wanting to go out in the mud from today's 12 hours of rain, I'll just check the state department of ag's weather station several miles away . . . it says that the soil temperature is 45F. That means my garden soil is probably warm enough to sow bok choy seed and see the plants pop up in about a week. Both Johnny's and Kitazawa have Mei Qing Choi "days to maturity" at 40 to 50 days. We are still several weeks away from the last frost date here but I think it is reasonable to expect some plants to harvest by the 1st of June. Of course, I've got 'em beat since I've already started bok choy in the greenhouse and set plants out in the plastic tunnel! Okay Clairdo2 - you must have 60 days between the time the soil temperature hits the high 40's and the time frost can be expected, right? (In Celsius that about 9C.) Bok choy can take frost at either end of the season but it slows down as the fall frosts arrive. It is a cool-season veggie so it really should be okay in your summer season. I say, "Go for it!" Steve

A nice "take with you to the garden" journal consists of using a recipe box (I prefer the 5"x8" size) and use two types of dividers (Alphabetical A-Z and Monthly Jan-Dec). I then file a card for each plant/tree/shrub by name of plant and also include plant detail/care/other information, where/when/price purchased, and where planted in the alabetical section. I also can place a photo protected by clear tape on the back of the card. In the monthly section, I file general cards noting "TO DO'S" that I would like to accomplish that month so I don't forget seasonal needs (fertilize, prune, etc). One could also add additional sets of alphabetal A-Z dividers in possibly different colors to use to further divide different groups (annuals, perennials, trees/shrubs, etc). You can also use the monthly section for other monthly reminders you may want to remember (birthdays, anniversaries, or special "to do" reminders). Hope this is helpful - Works for me!

When storing produce of any sort the first thing is get it out of that plastic bag, and contrary to opinion, do not wrap it in foil....... The moment produce is cut it begins a decaying process, and one of the key elements of that process is the natural production of nitrous-oxide gas (commonly called laughing gas). The gas expidites the decomposition process and if you keep the produce in a bag or in foil it traps that gas in, thus expiditing the decomposition. Taking this to the next step, I used to drive an 18wheeler hauling produce from Calif to Boston. All produce shipping containers are waxed cardboard boxes with air holes in them for ventilation. The boxes are loaded in the truck and they then blow in a layer of chipped ice on top and we set the refer unit at 34-36degF. The ice would slowly melt and keep a trickle of water going down through the load. Notice in the grocery stores most of the produce is in loose in coolers that have water jets to occassionaly mist the product, then the customers come by and make their selections, which they place in a bag. Tomatoes are the worst. If you grow your own you know that you can bring a vine ripened tomatoe in the house and keep it on a counter or window sill for 5 to 8 days, but if you bring them home from the grocery store they are still half green and hard as a rock, but still only last 3 or 4 days in the fridge. That is because when they pick tomatoes commercially they pick them green as grass, and after they are loaded in the truck they set a tank of nitrous-oxide gas in the truck and open the valve just before closing the doors. Three days later when we arrived at the wholesale produce market in Boston we used to laugh our butts off watching the guys unload the trailers. The trailers still had the nitrous-oxide gas (laughing gas) inside and no matter how tired or sore those handlers got, they could not help but laugh themselves silly. I even saw a guy drop a carton on his foot and broke a bone, yet he was laughing his fool head off and couldn't stop....LOL. We could make the trip from Calfornia to Boston in 3.5days and when we arrived the tomatoes were still green, but just starting to show a little yellow color. From the wholesale market they go out to the grocery stores the next day and by the time they reach the store shelves they are just showing a nice pale pink to red color. Take them home and leave them in a plastic bag and they will be mush in 4 days. The best way to keep celery is cut the bottom of the stalks and stand them in water. As the exposed portions start drying out they will absorb more water into the stalk keeping a nice firm texture. It is important that you cut a bit off the bottom before placing it in the water because when it is cut the end of the stalk will dry and form a skin, but cutting that back a bit exposes the stalk to absorb water.

Lemon juice in water will keep them from browning for awhile. I think I would slice the apples just before leaving for work at home, and as I slice them throw them in a Tupperware bowl of lemon water. Then I would take bowl, water and apples to work and drain the apples there on paper towel before putting them out.