Your chois (aka choice), bok choi or tatsoi? You are likely familiar with bok choi (above right), but have you ever had tatsoi (above left)? Both of these Asian greens are crisp and tasty and have their best flavor in Spring and Fall. Both are great for cooking up in stirfry, miso soup, fried rice, coconut curry, etc.... Tatsoi is a unique green that we often describe as half way between bock choi and spinach. It is great in an omelet or a smoothie. Try sauteeing tatsoi by itself with onions to really enjoy its unique flavor. Tatsoi is also great chopped into a raw salad or to garnish tacos. The nice crisp stems of bok choi can also be enjoyed raw with a smear of peanut butter or chopped raw in quinoa salad.
The weather has shifted this past week and we are so grateful. The mosquitos have finally moved on (phew) and we are excited to usher in the glorious Fall crops including a resurgence of a fantastic array of Fall greens. Greens are Mother Nature's vitamins and minerals that support your immune system! This is timely for the health of our bodies while we adjust to cooler temperatures. Cabbage, Hakurei turnips, and radish are back in action and cauliflower and broccoli are just starting to emerge. Winter squash is curing in the barn and will go into CSA shares soon (more will be present in the Fall share Nov-Dec 15). This is a great time of year to make a hearty stew starting with a great sautee of leeks and celery then add roots, peppers, a crushed ripe tomato, and greens. YUM!
