Amazing A Choy
Hello!
This week, our farmstand has:
A choy
Kimchi
Gailan
Baby Hakurei turnips
Stir-fry mix
Pea tendrils (doumiao)
Spicy garden cress
Sage
We've also got Tigerella tomato starts, which we grew from seed grown by the fantastic Wild Dreams Farm (our neighbor! these baby plants are as local as it gets). We haven't tried this variety before, but we can't wait to see how these tomatoes turn out -- photos promise yellow and red striped beauties -- and, of course, taste.
One of the joys of our farming journey has been A choy, a.k.a Taiwanese sword lettuce. As it matures in the ground, it becomes an ever fuller star, with elongated leaves bursting from the center. Its ribs are sturdy but not tough. It's still crunchy after being stir-fried with garlic, as is the traditional preparation (recipe and demo here), and my personal favorite.
We've also discovered the pleasures of using it raw, in salad. So far we've eaten it with a sesame-paste-based dressing (sesame paste, light soy sauce, sugar, water or stock, sesame oil, rice vinegar) and with this "Miso-Sesame Vinaigrette That's Good on Anything". Last night, we used it to make a Caesar salad, and it worked beautifully.
Thank you for supporting our farm!
Elizabeth and Steven