Jay, I grew baby bok choi two years ago here on the Western edge of Wyandotte County and it did well. I ordered several varieties from Evergreen seed. Because we have hot summers as you know, that will often go weeks without rain, I had a variety that was rated for growing all year and was heat resistant. The only problem I had was with the typical cabbage worms and maybe some flea beetles so I will use floating row covers in the future. I know I could us Bt but that won't work on flea beetles, I don't think. The baby bok choy were great for spring too. I like them chopped up in stir fries and you can add them to soups like you would cabbage, kale or greens. They are also good stir-fried by themselves with some onion, soy sauce, a dab of fish sauce and some garlic. I grew several types of salad mix that people seemed to like. They liked the Mesclun mixes. I had a French mix and an Italian mix I found at the Grass Pad in Kansas City. I grew red chard and regular Lucullus chard. It did not sell well and I started putting recipes out with it. Also, the red was so productive I would give out samples of it with instructions on how to prepare it. This is a great food because it is high in iron and calcium My sister, who is a breast cancer survivor says her nutritionist highly recommends chard due to its high phytochemical content. Kansas City has a good okra market because a lot of our population is either from the South or has close ties to the South and so most of us have been used to eating or at least seeing okra. Heirloom tomatoes are still getting more popular but I'm surprised how many people are still scared of an orange or a yellow tomato. You're not far from Ft. Riley so you may have a market amongst some of the Asian population there in Junction City and surrounding.

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

Thai Bok Choy 4-6 heads bok choy (slice white stalks on the bias set to side. Slice green leaves on bias keep seperate.) 3 cloves garlic (minced) 1-2 Tbsp oil In a bowl mix: 2 Tbsp oyster sauce 1-2 Tbsp soy sauce 2 Tbsp Thai Sweet Chili Sauce 1-2 Tbsp fish sauce Quarter a lime wedges into sauce (2-4 to taste) 1 Tbsp brown sugar Heat oil in wok or other large saute pan. Add garlic and cook for on minute. Add white parts of bok choy and stir fry until almost tender. Add the leaves and the bowl of sauce. Turn down heat and continue tossing until bok choy is coated. Serves 4-6 (adults/kids)

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.