I harvested most of them (there were not that many to begin with), except for a few that I'm going to leave alone in my attempt to collect seeds from them. The bok choy and tatsoi looked like their leaves were changing shape (became more elongated).
I told Keith that I wanted to toss them in the salad, to which he scrunched up his face and said "can't we just have normal salad like normal people?" Ha. Not if you're going to marry a newbie gardener who wants to eat everything that will grow in the vegetable garden! I think he was scared by the flowers.
This was the flowering bok choy (or tatsoi, I couldn't really tell with the elongated leaves).
Here's the Red Russian Kale bolting. Only two plants survived in the side garden, so I harvested one and left the other one alone to go to seed.
I washed and trimmed all the edible leaves (some of the outer leaf stems were starting to look a little squishy). I didn't weigh the harvest, but I would guess they totaled a few ounces. Instead of tossing them in the salad, I made a quick stir fry with some olive oil, a dash of soy sauce and some garlic powder (we didn't have any garlic). There was barely enough for us to each have a few bites as a snack, but at least we got to eat something tasty that we grew this week, and it made me happy.
Oh, here is a little handful of overwintered parsley and cilantro that also came from the side garden. I meant to toss these in the salad, too, but in the process of discovering and dealing with the bolted hardy greens, the salad making plans got forgotten.
Tomorrow, I will post some pictures from our main garden. With all the rain we had last week, the peas are really starting to take off. I have 12 feet of peas and more peas growing!
Happy Harvest Monday!