Mizuna

 
Mizuna.jpg
 

Name/s

‘Water greens"; qian jing shui cai, kyona; Japanese mustard greens, or spider mustard; Brassica rapa var.

Description

Spicy yet mild flavoured green. Perfect for those who like rocket ( we are still working on perfecting our rocket...will appear in bags next season!).

Hails from Japanese, and is used in stir-fries, soups and hot pots!

Storage

Keep in the sealed bag. Should be good for a week or two in the fridge.

In the Kitchen

(The following ideas are borrowed from Early Morning Farm:

Salad: Wash and chop the salad into bite size pieces. Mix with lettuce or any greens for salad. Try spinach and arugula, or even by itself.

Pasta: Even Asian greens can be tossed with pasta and fresh parmesan. Try bok choy/collard greens with penne and parmesan recently for a quick meal! Boil noodles of your choice al dente. While the noodles are cooking sauté chopped mizuna in olive oil with garlic. When the noodles are ready, drain and reserve 1 cup of the pasta water. Toss the noodles, parm, and a bit of the pasta water together in a skillet over low heat. Add more pasta water if the mixture looks dry. Serve with crushed red pepper and extra cheese!

Risotto: Another Italian inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking. It will wilt perfectly. Try pairing with mushrooms for an earthy dish.

Stir-fry: Asian greens are of course perfect for stir-fry! Pair with any vegetables in your share, lots of garlic and ginger, and your protein of choice. Here’s a recipe to get you started.

Soup: We love greens in miso soup, but feel free to toss them into any vegetable soup at the end of cooking. Mizuna would also pair well chicken noodle or lightly creamy soups.

Grain Salads: Mizuna Quinoa Salad with Lemon Scallion Vinaigrette is sure to be a crowd pleaser! Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh salad perfect for picnics and potlucks.


Sauté: The simplest is last! Wash mizuna and then toss in a pan with garlic and olive oil.

Declan McGillComment