tatsoi : recipes, usage, enjoy!


tatsoi growing in our field

tatsoi : 2016


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



tatsoi 2014

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?


tatsoi sept 12 2012

a few more tatsoi ideas for you to enjoy!


Gingery Sauteed Tat-Soi with Tofu Steaks


leafy no-lettuce salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s