Produce Briefs...
Currant Red Berries
Red currants are tart but can be eaten fresh, cooked or dried. Add fresh red currants to cornmeal pancake batter or cook currants with sugar and water until the mixture has thickened and use as a syrup.
Radicchio
Cooking radicchio brings out the vegetable's natural sweetness but it can also be served fresh. Grill radicchio halves and combine with cooked white beans and balsamic vinaigrette.
Seasons/Availability
Mizuna is available year round with a peak season in the fall.
Current Facts
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.
Description/Taste
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.
Nutritional Value
The dark green leaves of Mizuna offer most of the plant's nutrition which provide beta carotene, vitamins and minerals.
Applications
Toss peppery mizuna leaveds in stir-fries the last minute of cooking. Mature mizuna makes a perfect substitute for chard or kale. Use this green tossed with a daikon soy vinaigrette as an edible garnish for meats and side dishes. For optimum flavor and texture, use within three to five days of purchase.
Geography/History
Mizuna is native to China, thoug it has been primarily cultivated in Japan. There are at least sixteen known varieties of mizuna, differing in textures, colors and flavor profiles. In America, mizuna is considered a specialty green and thus, has limited commercial exposure outside of Asian markets and farmers markets.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Mizuna. One
is easiest, three is harder.
Mizuna is available year round with a peak season in the fall.
Current Facts
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.
Description/Taste
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.
Nutritional Value
The dark green leaves of Mizuna offer most of the plant's nutrition which provide beta carotene, vitamins and minerals.
Applications
Toss peppery mizuna leaveds in stir-fries the last minute of cooking. Mature mizuna makes a perfect substitute for chard or kale. Use this green tossed with a daikon soy vinaigrette as an edible garnish for meats and side dishes. For optimum flavor and texture, use within three to five days of purchase.
Geography/History
Mizuna is native to China, thoug it has been primarily cultivated in Japan. There are at least sixteen known varieties of mizuna, differing in textures, colors and flavor profiles. In America, mizuna is considered a specialty green and thus, has limited commercial exposure outside of Asian markets and farmers markets.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Cowboy Star | San Diego CA | 619-450-5880 |
| Currant | San Diego CA | 619-702-6309 |
| Analog | San Diego CA | 619-233-1183 |
| Nobu | San Diego CA | 619-814-4124 |
| Searsucker | San Diego CA | 619-233-7327 |
| Burlap | San Diego CA | 619-520-4793 |
Recipe Ideas
Recipes that include Mizuna. One
is easiest, three is harder.
