exotic veggies Guru

[Guest guest]

I use " mizuna " like cilantro, shop and garnish or add

to the very end of cooked soups, it will wilt and cook

up fast. I buy many veggies at the Asian market and I

have never seen " tatsui " I wonder if that is the

correct spelling. Bok Choi I love, I buy baby bok

choy and I split it lengthwise and braise in the rton

skillet with olive oil with chopped garlic or I

coarsely chop and add to soups, did you buy a latge

bunch the size of celery? It's not quite as tender as

the baby but it very tasty. It doesn't take as long

as celery to cook so add close to the end of cooking

time, I use both the stalks and leaves.

Donna

 

--- Guru K <greatyoga wrote:

 

> Today I went to a U-pick place. They had some

> things I have never

> eaten. One was called mizuma or something like

> that. I had it last

> year and used it like spinach. It is as dark as

> spinachbut has long

> slender leaves that grow right from the ground as

> opposed to spinach

> or kale where it grows from multiple stems. The

> other is called

> tatsui. It has round leaves and is flowering now.

> What would one do

> with that? I think they also had some other Asian

> veggies like bok

> choy but I think they mislabeled that. Any ideas?

>

> GB

>

>

 

 

 

 

 

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[Guest guest]

Donna,

 

I will try mizuna like that. I know about bok choy. I like it but

my wife won't eat a lot of things like dairy, tomatoes, potatoes,

beans, cruciferous veggies and more. I like all of those but still

make them sometimes anyway. Bok Choy is good in Asian veggies but my

wife is not too fond of them either. I may make a nut loaf tonight

and she probably will not like it since it will have lentils or

something like that.

 

GB

 

, Donnalilacflower

<thelilacflower wrote:

>

> I use " mizuna " like cilantro, shop and garnish or add

> to the very end of cooked soups, it will wilt and cook

> up fast. I buy many veggies at the Asian market and I

> have never seen " tatsui " I wonder if that is the

> correct spelling. Bok Choi I love, I buy baby bok

> choy and I split it lengthwise and braise in the rton

> skillet with olive oil with chopped garlic or I

> coarsely chop and add to soups, did you buy a latge

> bunch the size of celery? It's not quite as tender as

> the baby but it very tasty. It doesn't take as long

> as celery to cook so add close to the end of cooking

> time, I use both the stalks and leaves.

> Donna