Posts Tagged ‘tatsoi’

As an addition to our Greens Guide, I thought it necessary to have a Washing Greens page.

The thing is, if you’ve ever bitten into a dish of homemade greens and gotten even a tiny piece of grit in your teeth you know why a washing guide is so important. It’s gross. It’s like finding a hair in your food. Ew.

So to prevent that from ever happening again, it’s pretty important to master the art of washing greens. Which, luckily, is very simple, though slightly time consuming.

Step 1.) Fill your sink or a large bowl with water and soak the greens for a few minutes. This allows time for the dirt to dislodge and fall to the bottom of the sink. Remember to swish them occasionally. Adding salt to this step will dislodge any caterpillars or bugs that may be hiding out. Adding vinegar will help deter bacterial growth if you plan on keeping the greens in your fridge for a while. Adding both…well I don’t know,  but I’d think it wouldn’t hurt.

Step 2.) Remove the greens. Drain and clean the sink, or bowl. Depending on how dirty the greens are you may need to repeat step 1. If they seem reasonably clean you can move on.

Step 3.) Rinse the greens one leaf at a time under running water. Pay special attention to the underside of the leaf where dirt and bug/eggs can hide out.

That’s it, enjoy your greens!


We have a variety of greens in the baskets again this week. Greens are absolutely packed with nutrients, remember popeye? He had it right!

Spinach~ With only 7 calories (1 fat calorie!) it has more than half your daily value of vitamin A. It’s also a great source of vitamins E, C and K. It’s so versatile it can be added to just about any meal. It’s excellent in pasta and lasagna, quiche, soup, or with bacon. I prefer spinach when it’s only slightly wilted. It’s more appetizing when you can eat individual leaves instead of being faced with a shapeless mound of green.

Mustard greens~Full of vitamin A & K they have a tangy horse radish flavor and are commonly mixed with milder greens in soul food. Simmer them with ham hocks or any other smoked pork, until tender, for an authentic southern meal. I love them with smoked turkey legs. YUM!

Tatsoi~ You can see our article on tatsoi here All I will say is, I am in love with this Asian green!

Whatever kind of greens you get be sure to clean them thoroughly when you get them home. The best way I’ve found is to fill the sink with cold water and salt it generously. Soak the greens for several minutes. Check for cleanness by rubbing the leaves with your finger and thumb, they’ll make a squeaking sound when they’re clean. Check them over again for bugs and dirt around the stem then throw them in the pot!

In this week’s basket most of you will get a small bag of tatsoi. This small leaved Asian green is excellent in any recipe that calls for spinach or Bok choi.

It’s fairly mild so it blends well with many different flavors. Ginger, mustard and sesame seeds are favorites to mix with tatsoi. It’s amazingly good sautéed in a little oil with some red pepper flakes until slightly wilted. Or try it sautéed and added to garlic buttered pasta with some parmesan cheese on top. It’s even excellent mixed raw into a salad!

February 2018
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