Wow, now I have to start them MUCH earlier and push the fall date. If I ever get enough weeding and yard-work done to start growing crops again!
(What you said supports things I've read but never fully trusted. I think of tatsoi and Tyfon as real cold-hardy Brassica greens.)
I had some Bok Choy in the fridge once where it got a LITTLE too cold, and the white stem turned ugly and soft where it seemed to have frozen (or maybe just dried out?)
