Tatsoi
My main dish was a sautéed sea bass on top of a parsnip puree, tatsoi & daikon, with a gingered carrot nage. The color of the greens on top of the puree was vibrant against the background of the bright orange nage. ...
My lonely bunch of tatsoi was the inspiration for this Chinese-style soup. I had read that tatsoi is often a soup ingredient in Chinese cooking, but hadn't yet experimented with it. I chopped the crunchy stalks off and diced them up to ...
When we planted tatsoi last October, I didn't realize that it wouldn't sprout until spring. I had heard it would even grow in the snow, so I impatiently.
We just shot a Gardenfork episode about gardening in winter. We shot it on Christmas Day, and I had neglected to pull out my portable cold frame - watch our how to make a cold frame video here - and I did not cover my raised beds with ...
Tatsoi. Like mizuna, this brassica also turns up in many salad mixes and can be enjoyed both young and mature. When young, tatsoi's lovely rounded leaves make a nice flavorful punch to salads. When mature, the quilted-looking leaves ...
... Tatsoi (Tah Tsai)Rosette Bok ChoyThe spoon-shaped, dark green, evenly spaced leaves make Tatsoi a candidate for edible landscaping! This green is very rich in calcium and vitamins (twice as nutritious as bok choy) and has a good strong ...
Tat soi is also known as spoon cabbage because the young leaves look like spoons. The plant is a relative of cabbage. Tat soi has a sweet, mild, peppery taste with faint undertones of cabbage. Mizuna is often referred to as Japanese ...
Turnips and Tatsoi: This summer, affordable organic produce will be delivered straight from an upstate farm to this working-class Brooklyn neighborhood.
A blog about gardening and cooking in England with a South East Asian (Chinese) twist.
Tatsoi is an Asian mustard green. It can be treated like any Asian green–chopped and stir fried with oil and garlic. Throw in some ginger and soy sauce if you like. You could stir fry this with some of the bok choy and garlic scapes. ...
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