Photos by Jake Griggs

Usually bundled as Stir Fry or Braising Mix, we grow Tatsoi and Early Mizuna varieties.

The sections below were copied with permission from Mi Ae Lipe’s Tastes from the Valley to Bluff: The Featherstone Farm Cookbook (2008).

MIZUNA

Storage

Refrigerate fresh mizuna unwashed in a plastic bag in the vegetable crisper for up to 5 days. If the greens are particularly wet, insert a paper towel in the bag to absorb excess moisture and prevent rotting.

Complementary Herbs, Seasonings, & Foods

Almonds, apples, chestnuts, crab, fish, ginger, ham, hot chiles, lemon, lettuce, lobster, peanuts, rice, scallops, sesame, shrimp, soy sauce, spinach, tofu, vinegar, walnut.

Serving Suggestions

• Mizuna's assertive flavor makes it a good addition to mixed salads, combined with milder lettuces and spinach.

• Mizuna adds to sophistication, elegance, and surprising flavor to seafood salads. Its zestiness provides a great contrast to milder shellfish, such as scallops and lobster.

• Combine mizuna in a salad with toasted almonds, slivered green apples, and a little grated pecorino or other hard cheese; lightly toss with walnut oil.

• Slice mizuna leaves and add to stir-fries during the final minutes of cooking.

• Add mizuna leaves to freshly made miso soup or dashi broth.

• Mizuna's highly decorative appearance and surprising durability makes it a great garnish. Use larger leaves as a bed for meats, seafood, and poultry.

Recipes

Mizuna and Summer Squash (serves 2 to 4)

3 tablespoons olive oil

1 to 2 cups summer squash, thinly sliced

3 to 4 cloves garlic, chopped

1 bunch mizuna, roughly chopped

Salt and pepper

Hard cheese for grating, such as Parmesan

1. In a large saucepan, heat the olive oil over high heat, then add the summer squash and cook for 3 to 4 minutes, stirring a bit.

2. When the squash is somewhat cooked, add the garlic, mizuna, salt, and pepper. Cook for 2 to 3 minutes longer. Sprinkle with cheese to finish off the dish.

Credit: Marquita Farm

Marinated Tofu with Mizuna or Swiss Chard (serves 2)

This savory vegan dish may be served over white or brown rice or noodles.

1/2 pound firm tofu

Mizuna or Swiss chard, washed, stems removed and torn into pieces

Sesame seeds

Marinade

Balsamic vinegar

Sesame seed oil

Olive oil

Garlic chives, minced

Fresh ginger, minced or grated

Pinch of red pepper

Tamari sauce or Braggs Amino Acids

1. Drain the tofu and cut into cubes.

2. Mix together all of the marinade ingredients in a separate bowl.

3. Set the tofu cubes in the marinade, and marinate for at least 2 hours at room temperature, turning the cubes over occasionally.

4. Pour off the marinade into a skillet on medium heat, and simmer 1 to 2 minutes.

5. Add the mizuna or Swiss chard, and cover the pan. Stir occasionally, and continue simmering until the greens wilt.

6. Add the tofu and sesame seeds and heat through. Serve immediately.

Credit: Seabreeze Organic Farm

TATSOI

Storage

Tatsoi is not the most durable of vegetables and should be used within a few days. Store tightly wrapped and unwashed in the refrigerator vegetable crisper.

Complementary Herbs, Seasonings, & Foods

Bok choy, chicken, chiles, fish, garlic, ginger, mushrooms, onions, oyster sauce, scallops, sesame, shallots, shrimp.

Serving Suggestions

• Serve the tender young leaves raw, tossed with a little vinaigrette dressing.

• Shred the leaves into fine strips and sprinkle them with finely diced mushrooms on top of miso soup.

• Stir-fry tatsoi with a bit of sesame oil and soy sauce.

• Tatsoi can be used as a substitute for baby or frozen spinach in many recipes. Try experimenting!

• Mushrooms and tatsoi make an irresistible combination, with their meaty texture and robust flavors. Try sliced portabellas, oyster mushrooms, or porcinis.

• Lightly stir-fry or steam tatsoi, toss in a reduced savory sauce, and use the leaves as a bed for roast chicken, pork loin, filet mignon, braised lamb, or a fine fish.

Recipes

Tender Tatsoi with Sesame Oil Vinaigrette (serves 4)

8 cups tender tatsoi leave or other salad greens

2 scallions, including some of the greens, thinly sliced

1 tablespoon thinly sliced garlic chives or regular chives

1 tablespoon toasted sesame seeds

Sesame Oil Vinaigrette

2 teaspoons rice vinegar

2 tablespoons sesame oil

1 tablespoon dark sesame oil

1/2 teaspoon sea salt

1. Sort through the greens; then trim, wash, and dry them well. Toss the greens with the scallions and chives.

2. To make the vinaigrette: In another bowl, whisk together the vinegar, oils, and salt. Taste the dressing on a leaf and adjust the oil or vinegar if necessary.

3. Pour the dressing over the salad, toss well, add the sesame seeds, toss again, and serve.

Credit: Deborah Madison, Vegetarian Cooking for Everyone

Farmers Market Green Salad with Fried Shallots (serves 6)

This salad can be made with a variety of small young greens.

1/2 pound shallots

1&1/2 cups vegetable oil for frying

6 ounces mizuna

6 ounces tatsoi (about 6 cups total of mixed greens, loosely packed)

1/3 cup radish sprouts

1 tablespoon white-wine vinegar

Sea salt to taste

1. Cut the shallots into 1/8-inch-thick slices. In a heavy-bottomed 10-inch skillet, cook the shallots in oil over moderate heat, stirring occasionally, until they turn golden, 15 to 20 minutes. With a slotted spoon, transfer the shallots to paper towels to drain and season with salt. Reserve 3 tablespoons of the oil for dressing the salad, and cool the shallots to room temperature. (The shallots may be fried 2 days ahead and kept in an airtight contained at room temperature.)

2. Just for serving, toss together the greens, sprouts, reserved oil, vinegar, and sea salt in a large bowl. Sprinkle the shallots over the salad.

Credit: Gourmet, June 1999, as appeared on Epicurious.com

Links

Cook out of the Box 2010 - Week 3

Cook out of the Box 2010 - Week 2

Last updated on March 16, 2012 by Featherstone Farm