This is the third year we’ve been a part of the Westfield CSA (community supported agriculture) group. Since our farmer also delivers to a few local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets this week.

This week we got red lettuce, carrots, arugula, tatsoi, mustard green, red potatoes, yellow onions and cauliflower.

Never tried tatsoi and got some this week at your farmer’s market?  It’s also called spinach mustard, spoon mustard, or rosette bok choy and it’s an Asian variety of Brassica rapa grown for greens. The plant has dark green spoon-shaped leaves which form a thick rosette. It has a soft creamy texture and has a subtle yet distinctive flavor.

We add it to salads but you could also try this recipe from appetiteforchina.com:

Browned Butter Pasta with Tatsoi

Your pasta of choice, preferably curved or with ridges

1/2 stick unsalted butter

Salt and pepper

Leaves of 2 to 3 bunches of tatsoi, rinsed

1/2 cup chopped sage

Freshly grated parmesan

Lemon wedges, optional

 

Cook pasta to al dente in salted water.

When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.

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