A new green for us…after tasting it the first time this spring, I wanted to know more. I didn’t find much but I did learn that it means (roughly I’m sure) “that’s good” in Japanese. And it is! Big beautiful leaves a little smaller than kale but it has more of a spinach taste than most Asian greens.
These flavorful and pungent red and yellow cooking onions are just the thing for soups and stews…. and every other recipe that starts with some chopped onion in a hot pan. These open-pollinated beauties are called Rossa Milano and Dakota Tears, which live up to their name. If kept in a cold, dark, dry place, these onions should keep well into the spring.
Tokyo Market Turnips aka Salad Turnips aka Hakurei Turnips. Call them what you want, these are a light summer delight (in the middle of the winter). Crisp, juicy, delicious – they go great cut up in salad, dipped in hummus, or just plain with a bit of salt. Or roast them, but they don’t need long! Sold by the bunch.