Sorry this is so late.
Be aware of the ruts in the driveway. Just drive slowly. The rain washed it out.
1. take 2 bags, tied together from the bottom half of the first fridge(it is marked)
What’s in the bags:
Joi Choi(like pak choi)
Melody Spinach
French Breakfast Radish(you make cook the greens too)
King Richard leeks
Oregano
Garlic, baby
HALF SHARE INSTRUCTIONS:
1. Take a bag from the top shelf of the fridge
What’s in the bags:
Melody Spinach
Joi Choi(like pak choi) *
French Breakfast Radish(you make cook the greens too)
King Richard leeks
Oregano
Joi Choi has many uses.
You may use the greens only or greens and crunchy part in omlets, pastas, rice, stirfry , salad or soup.
I use whenever I want some texture
BELOW is a basic recipe for joi choi but again, I use raw in a lot of things.
Basic Stir-fry with Peanut Oil and Garlic

1 pound joi choi (or a mixture of different chois)
2 Tb peanut oil
1 tsp sugar
1 tsp minced garlic
salt or soy sauce to taste

Cut stems into 1-inch pieces and slice leaves coarsely.
Heat wok or heavy frying pan. Pour oil in. Add stems and toss over moderately high heat until somewhat softened, about 2 minutes.
Add sugar, garlic, salt and soy sauce. Add reserved leaves. Toss another 2 minutes. Serve. (Yield: 2 servings)