We're excited to be harvesting hon tsai tai for you this week. This lesser known Asian green is ideal for stir fries and sautees. It doesn't need much seasoning, in fact it's best to let it's nutty broccoli flavor and pretty purple stem color shine by keeping it simple. Oil, salt, pepper, garlic... maybe sesame seeds.... maybe ginger. Hon tsai tai doesn't have any of the bitterness or spiciness in most other greens. It's kind of like bok choi in the sense that it's mild, sweet and juicy rather than bitter and crunchy like kale or spicy like mustard greens or mizuna. We've been growing this unique variety of leafy green for many years and gotten many people in our CSA and farmers market hooked on it. Hopefully you'll like it!
The herb choice in this week's share would all pair nicely with a cucumber salad, each taking the cucumber in a pretty different direction. If you want to get cozy during the cold front over the weekend a rich tomato sauce with the basil or a creamy tarragon chicken would be nice too. Tarragon chicken is a bit of a comfort food for me personally and you can bet I'm planning to make it (maybe even tonight) using this recipe from Genius Kitchen I go back to over and over again. I like the fact that the whole recipe is made in one skillet and the ingredients are so simple and easy to have around. I also like that you can pair tarragon chicken with couscous or pasta or pretty much any other starch of your choice.
Small shares:
Choice of kale, collards or spigariello from French Farm
Choice of basil, tarragon or mint from Michael Borek Farm
Baby butternut squash from Worden Farm
Cucumbers from Worden Farm
Hon Tsai tai from our field
Baby arugula from French Farm
Large shares:
Choice of kale, collards or spigariello from French Farm
Choice of basil, tarragon or mint from Michael Borek Farm
Baby butternut squash from Worden Farm
Cucumbers from Worden Farm
Hon Tsai tai from our field
Baby arugula from French Farm
Summer squash from French Farm
Japanese salad turnips from French Farm