Since the winter (when I started saving mizuna seeds) I learned that you can eat all brassica florets. After I read that I felt a bit stupid. What did I think brocoli was? Not a very tasty flower in the brassica family that is a staple in my refrigerator?
When I threw out all the flats of over-the-hill greens a few weeks ago I save a few of tat soi because they were just starting to flower. Oh boy, do they taste good! Like sweet broccoli, and with no sharpness that broccoli sometimes has. I quickly learned that you have to pick the florets when they are small, otherwise they get tough and fibrous.
I ate most of the tat soi as snacks when working in the greenhouse, but some made it home for dinner one night. I sautéed them with garlic and asparagus (from the store) and spring onions (from another research project at the farm). I mixed the sauté with a piece of chopped bacon and middle eastern couscous (which I just discovered this year and are my favorite). Then we ate it all up.
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