tatsoi growing in our field
When I cook (or even consider cooking) I tend toward simple food. Short ingredient lists. A main, single, featured ingredient. Simple prep.
Raw is perfect by me. With some tastey dressing. Our fresh green’s season is too short. Eat ’em up while you can.
At the very top of the Recipe Tab on our website I pasted:
“I read recipes the same way I read science fiction. I get to the end and I think, “Well, that’s not going to happen.” from Farmer John’s Cookbook
recipe – harvest 15 – tatsoi
Tatsoi is most often eaten raw, either alone or mixed with other fresh garden greens. This week, mix it with some slivered radish (wow are the radishes spicy!), onion, a little green pepper, some ruby streaks, arugula, and baby kale. Kate will trim and shred the swiss chard, add it in. Mix, match, jumbo mumbo. Put your favorite dressing over top and enjoy some great garden taste! This is a uniquely local, seasonal, personal salad!
I’ve stuck to pretty straight-forward “ideas on how to eat this particular food”. I did web search tatsoi today. I found many that looked and sounded great. The top recipe, with tofu, seemed best to me. If you try them, tell me. If you bring samples, I will bring you more tatsoi – how ’bout that?
harvest 15 – in your crate:
green or red peppers
cilantro and/or dill
spaghetti (winter) squash
summer squash (tuesday)