After 5 weeks of the spring CSA season, this share marked the beginning of the summer CSA. This share seemed huge, so it was even more of a challenge to use up entirely.
Qingdao (Chinese) cabbage- slaw with radishes, cucumbers, and scallions
Ching Chiang bok choy- sauteed and used as a bed for gnocchi
Red Romaine lettuce- in salads
Scallions- in salads and pasta salad
Tatsoi- in salads (see photos below)
Cilantro- marinade for shrimp with jalapeno and lime juice
Green head lettuce- salads
Cucumber- in cabbage slaw and on a salad
Today I thought I would enlighten you about the virtues of tatsoi:
Tatsoi
Alternate names: Tat soi, spoon cabbage, rosette bok choy
Characteristics: The small, rounded leaves of this Asian salad green have a mild, mustardlike flavor. The texture is similar to that of baby spinach, and one can be swapped for the other. Baby tatsoi is usually sold loose, but when mature, tatsoi can be purchased whole, in the shape of a rosette, and it is often cooked intact in Chinese stir-fries. Like mizuna, tatsoi is often available only at the farmers' market or specialty gourmet shops.
Another reason to join a CSA: you get easy access to produce like tatsoi that you can only otherwise find at a farmer's market or specialty gourmet shop, if you're lucky!
Look how pretty tatsoi is. I just snap off the leaves and throw them into a mixed salad. They offer a nice texture and color contrast to the green leaf lettuce that also comes from Graceland Farm. I saved the stems. I intend to see if they will make a tasty broth.
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