The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Inventory, 3 lbs : 1.00
This item was last sold on : 12/11/17
Mizuna is has long, broad, serrated and deeply cut satin finished leaves with thin trailing stems that meet at its root base. Mizuna's flavors can be characterized as piquant and bright with a subtle earthiness.
Mizuna is available year-round with a peak season in the fall.
Mizuna, scientific name, Brassica rapa nipponosica, is a cool season Japanese mustard green that has a similar appearance as wild arugula. It belongs to the Brassica rapa family, which is constituted of field mustards and oil producing crops such as rapeseed. There are at least sixteen known varieties of Mizuna, differing in textures, colors and flavor profiles. In North America, Mizuna is considered a specialty green and thus, has limited commercial exposure outside of Asian markets and farmers markets.
The dark chlorophyll-laden green leaves of Mizuna offer most of the plant's nutrition which provide beta carotene and minerals. Mizuna is also high in vitamin C, folate, and iron.
Mizuna's most appropriate use is as an ingredient within salads, yet it can also be cooked. The stalks and leaves should be separated and cooked independently due to invariably different cook times. Mizuna is a common stir fry and soup ingredient and it can be adapted to most recipes calling for mustard greens or even cabbage. More modern and atypical uses include adding the leaves as a topping to pizza, tossed into pasta, blending into a pesto and adding to a sandwich or burger. Companion ingredients include apples, pears, peaches, figs, citrus, nuts, light bodied vinegars, garlic, ginger, mushrooms, chiles, basil, mint, bacon, cream, hard aged and melting cheeses, tomatoes, zucchini and grains such as farro and wild rice.
In Japan, Mizuna is often pickled. The leafy parts are salted and chopped, then stirred into rice. Stalk pieces are steeped in salt, sugar and rice vinegar for roughly 48 hours and then served as an appetizer or small bite with cold beer.
Mizuna is native to China, though it is considered a Japanese green as it has been cultivated there for several centuries. It has been naturalized in continental Asia and in both temperate and cold-hardy climates throughout the world. It can tolerate sub-zero temperatures, extensive rain and even heat, thus it can be cultivated year round. It can be harvested within 6 weeks of sowing, another growing advantage.
Restaurants currently purchasing this product as an ingredient for their menu.
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Blind Lady||San Diego CA||619-255-2491|
|Town & Country San Diego||San Diego CA||619-291-7131|
|Pendry SD (Provisional)||San Diego CA||619-738-7000|
|Azuki Sushi Lounge||San Diego CA||619-238-4760|
|La Jolla Country Club||San Diego CA||858-454-9601|
|The Pearl Hotel||San Diego CA||877-732-7573|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Plan 9 Alehouse||Escondido CA||760-489-8817|
|Lodge at Torrey Pines Grill||San Diego CA||858-453-4420|
|Cloak and Petal||San Diego CA||619-501-5505|
Recipes that include Mizuna Lettuce. One is easiest, three is harder.
|Natural Noshing||Wok Sauteed Mizuna and Portobello Mushrooms with Minced Chicken|
People have spotted Mizuna Lettuce using the Specialty Produce app for iPhone and Android.
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