The Fuyu variety is one of the most frequently seen persimmons in our markets today. A rare astringent variety of the persimmon is from Israel's Sharon Valley and is named the Sharon persimmon
Oaxacan Green Dent Corn
Oaxacan Green Dent corn is in ancient heirloom variety of Zea mays that is classified as a grain corn, as opposed to a sweet corn.
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This item was last sold on : 07/09/15
Red tatsoi is a small low-growing plant that forms a rosette of petite leaves with short pale lime green stems. Its spoon-shaped, deep burgundy-blushed leaves are glossy with a buttery, tender and succulent texture. Fresh Red tatsoi displays sweet and tangy flavors with a mineral finish. Once cooked, it develops a warm earthiness similar to spinach.
Red tatsoi is available year-round.
Red tatsoi, botanical name Brassica narinosa is a cool-season flat-forming Chinese cabbage and member of the Brassicaceae (mustard) family. It is commonly known as Spoon mustard, Spinach mustard and Rosette bok choy. In Chinese, its name is wu ta cai and in Japan it is known as tasai. It is treated as a cut-and-come again leafy vegetable, allowing for multiple harvests on a single plant. The plant's maturity is signaled by flowering shoots arising from the foliage. Eventually the plant will sprout seeds, marking its life cycle's migration. The seeds can be saved and used for future crops.
As Red tatsoi contains health boosting anthocyanins, it has inherent health benefits. Anthocyanins have some of the strongest physiological effects of any plant compounds. Anthocyanins' health benefits include anti-flammatory and anti cancer properties as well as diabetes preventative qualities.
Red tatsoi is a versatile culinary green used in similar fashion to spinach. It is also traditionally used as a pot herb and braising and pickling green in a diversity of cuisines from Asia to South America. Its tangy and earthy notes pair well with citrus, crisp cool ingredients such as pears, fennel and mint, warm flavors that are abundantly found in chiles, garlic and allspice. Pair Red tatsoi with ingredients rich in umami such as scallops, mushrooms, seaweed and braised meats. Fermented ingredients such as fish sauce, soy sauce and vinegars are also complimentary matches.
Tatsoi is native to China. Red tatsoi, is a hybrid descendent of the original Green tatsoi. Its exact origin unknown, though cultivars have been developed in Europe, specifically France. As with all Chinese brassicas, Red tatsoi is a vigorous grower. It germinates quickly and seedlings develop so rapidly you can almost see them grow. Unlike the typical Western brassica, maturing in 5-10 months from sowing, plants can be harvested within 3-4 weeks of sowing. Though Red tatsoi will adapt to loamy and sandy soils, it thrives in fertile nitrogen-rich soil, warm days and cool nights.