It is pretty. The nice yellows against a dark green cut with veins of white. And yet it means that the Pak Choy (or Bok Choy as most Americans call it) is no longer tasty but has gone to seed and will be bitter. Usually going to seed is because of extreme heat like lettuce or broccoli, but it is January and we haven’t had any temperatures above 90. We also haven’t had any temps below freezing which could kill the plants.
So I was a bit confused.
A little research showed, however, that Pak Choy, that wonderful staple of stir fry, does not like nighttime temperatures below 50 degrees F for longer than 5 days. So I checked Donna’s weather history and sure enough two weeks prior there was a streak of 5 days where the night temp was below 50.
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