June 4, 2009

Baby Green Goodness

Tatsoi-Oriental Greens

Bloomsdale Long Standing Spinach

Rocky Top Lettuce Mix

Tatsoi, spinach, and lettuce - all up and ready to eat. These are baby greens at this point, the kind that some stores sell for a premium, for reasons that elude me frankly. It just means you went out and got to harvest a little early, and then you let the plant continue to grow more leaves and you harvest more - brilliant plan! I had also hoped to have baby beet greens, which accomplishes thinning your beets at the same time, but so far, this year's beets are not fully forthcoming. We'll reseed those as well as chard - a mystery for sure.

If you don't know what Tatsoi is, it's a leafy green similar in flavor to Bok Choy which you've probably seen in the grocery store. Very rich in vitamins and minerals and useful in salads, stir-fry, and the like. Supposedly it can even be harvested from under the snow, so we will certainly plant more in the fall.

On this mild June evening, I used the baby tatsoi and baby spinach in some outstanding Chinese chicken soup. Look at the recipe page to see the picture and the recipe that is based on a recipe from the Epicurious site. I rarely use a recipe without changing it to reflect what's ready in the garden or what's in the refrigerator that needs to be used ASAP. I never use questionable food (too many food science classes in college), but I do get creative in order not to waste. No waste, especially since we've gotten back to using as much organic food as possible. So, I changed the recipe around, and you should do the same to suit your own tastes and kitchen contents. Be brave!

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