Tatsoi usually looks like a mini spinach leaf, and cooks just like it! The greens taste like a mix between spinach and Bok Choy. Many of you have tried tatsoi and have come back for more!
We have had tatsoi in our greenhouse all winter (also called "overwintering") and we've been able to harvest about every 2-4 weeks. Now that the days are getting longer, the plant's natural response is to bolt (grow flowers) and try to produce offspring.
Usually for other crops (lettuce in particular) bolting means it's no longer good as it turns extremely bitter and unappetizing. Lucky for us, however, tatsoi flowers are DELICIOUS. Like a sweet, tender broccoli.
We will have a limited supply at the market tomorrow, so you have a chance to try this limited time crop!
These are so yummy that cooking is unnecessary, but if you are not a fan of raw veggies, then a *quick* sauté will do it! Think of it kind of like broccolini.
The flowers can be open or closed, they are equally tasty.
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