NewsBreak Original

Bok choy and other leafy greens are very easy to grow. If you have a space in your yard, do give them a try. You can also grow them in containers as long as they get sufficient sunlight. Now, how to harvest. Just pick the outer leaves, so they continue to grow all season long. Once you see them bolt or with flowers, then it's time to uproot the entire plant.

Here are the leafy greens we are growing in our raised garden beds in the backyard garden. Two varieties of lettuce, purple pak choi, tatsoi, joi choi, purple Osaka mustard and Chinese mustard. They are very easy to grow and they will give us leafy greens for a few months until they produce flower stalks.

Garden display at Atlanta Botanical Garden(Michelle Hall/NewsBreak) (Forsyth County, GA) Did you or your neighbors head outside during the beautiful weekend to work on your spring garden? You might have started too soon. Despite what the calendar says, the change of season from winter to spring does not signal it’s time to start planting. There’s even an old wives’ tale that says never plant before Easter, because there’s bound to be another frost.

It's late in the season for our cold-loving plants and it's time to harvest them so we have space for the sun-loving vegetables. Come join me harvest some collard greens, kale and red-veined sorrel along with two Valencia oranges for our Sunday brunch.

If you are interested in growing food, then come join me for a garden tour. You might pick up some ideas that might be helpful in planning your edible garden like which fruit trees and vegetables to grow, the varieties that thrive well in our growing zone, types of raised beds and barrels.. and many more.

#gardening #Startingseeds #ReduceReuseRecycle It's my first time starting seeds for my vegetable gardens! I wanted to start my seeds and also save money on the supplies to do it! We drink A LOT of bottled water, so I figured, why no save the bottles are reuse them as self watering seed starting pots?! We're saving money, trying something new, and getting a jumpstart on our garden this year! That's AWESOME!

A bowl of comfort on a chilly night! Nothing quite as comforting as a big bowl of this soup on cold winter nights. This is noodle soup with pork and pickled mustard greens. The mustard greens were harvested from the backyard garden and then pickled on the fridge for about a week.

The leafy greens are bolting. Bolting is when the plants send flower stalks to produce seeds. It usually happens when the soil gets warmer. Plants think it's the end of the season, so it is more of a survival mode to make sure that they produce the next generation of their species. Today's harvest is mustard spinach which will be turned into picked vegetables later. As the name suggests, mustard spinach is a cross between mustard and spinach.

A colorful and healthy dinner with some garden harvest - broccolini, lettuce and snow peas. The dressing is homemade with zest and juice of freshly-picked Valencia orange also from the backyard garden plus honey, mustard, a drizzle of olive oil and a pinch of Himalayan pink salt. Also on the plate are seared ahi tuna, steamed potatoes, sliced tomatoes and medium boiled eggs.

A healthy and delicious soup for our Japanese hot pot or "shabu shabu" lunch with some freshly picked vegetables from the backyard garden - Osaka purple mustard and green onions. Soup is said to help boost the immune system during colder months... so let's slurp, slurp!

A salad garden is a great way to get the children eat vegetables and growing one is way easier than many think. You just need a sunny spot, fertile soil and regular watering. We have a 4 ft x 4 ft raised box in our backyard garden dedicated to growing different varieties of lettuce. On this video, I harvested some lettuce for lunch and also made a simple homemade salad dressing.

This is a delicious dish from Hawaii that is very easy to make. Here's my version with tatsoi and medium-boiled egg. The arsenal: homemade burger patty with 85% lean beef and 15% fat, a sprinkle of salt and a good cracking of black peppercorns, sauteed tatsoi from the backyard garden, steamed rice and medium boiled egg.

Gardening with kids is loads of fun! Come join me and Josh harvest some vegetables and fruits from our backyard garden for dinner. We have chioggia beetroot, Parisian carrots, freckled lettuce, Nagami kumquats, Valencia orange, broccoli, potatoes and teeny tiny radishes. Let's pick some flowers too, chamomile and nasturtiums. They are edible flowers, but let's put them on the vase this time and then lit a candle. Dinner is served!

Crunchy and nutritious, PURPLE BOK CHOY are very easy to grow. They thrive well in our growing zone, here in Los Angeles, from early Autumn until late Spring. They will bolt or send flower stalks once the soil gets warm. Purple-colored vegetables are rich in anti-oxidant. On this video, I steamed a bunch of purple bok choy from our backyard garden. The dipping sauce is an equal proportion of soy sauce and rice wine vinegar.

Love to whip up meals from many places. I like Switzerland and my favorite is St. Moritz. On this video I prepared a Swiss fondue. I baked a baguette, seared ribeye steak, sauteed shrimp and steamed broccoli from the backyard garden along with potatoes and cauliflower. I also sliced a green apple and segmented a few mandarin oranges for dessert.

A salad garden is my favorite part of the garden during winter. It's where I harvest some nutritious leafy greens to make soup as well as some colorful and beautiful salads. On this video, I'll take you to our backyard garden. Let's pick some lettuce and edible flowers.