Amla are small, round berries with light-green skin. The skin is almost translucent, with 6 to 8 faint yellow striations, making the Amla appear to be segmented. The skin is tough, yet thin with a flesh that is crisp and juicy
Witch Fingers Grapes
Witch Finger table grapes have elongated purple drupes. They look like small maroon chili peppers, tightly clustered together on bright green stems.
Inventory, 3 lbs : 1.00
This item was last sold on : 02/15/14
Tatsoi is available year round.
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.
Tatsoi is a small low-growing plant that forms a rosette of petite leaves with short pale lime green stems. Its spoon-shaped, near seaweed green colored leaves are glossy with a buttery, tender and succulent texture. Fresh tatsoi displays sweet and tangy flavors with a mineral finish. Once cooked, it develops a warm earthiness similar to spinach.
Tatsoi is a very versatile green in the kitchen. It can be used with any other green that you might like to make a salad, such as spinach, arugula, watercress, pea tendrils, mizuna or even also be substituted for any recipe calling for spinach. Its tangy and peppery notes pair well with citrus, crisp cool ingredients such as apple, fennel and mint, warm flavors that are abundantly found in chiles, garlic and allspice. Pair 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, yet its culinary roots are in Japan. Its period of cultivation so deep there, it is considered an ancient green. As with all Chinese brassicas, 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 tatsoi will adapt to loamy and sandy soils, it thrives in fertile nitrogen-rich soil, warm days and cool nights.
Restaurants currently purchasing this product as an ingredient for their menu.
|Hotel Palomar-Salt Box||San Diego CA||619-515-4062|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Marriott Marquis & Marina San Diego||San Diego CA||619-234-1500 x6113|
|Aztec Shops Catering||San Diego CA||619-594-7641|
Recipes that include Tatsoi. One is easiest, three is harder.
|Kalyn's Kitchen||Chilled Wilted Tatsoi Salad Recipe with Sesame-Ginger Dressing|
People have spotted Tatsoi using the Specialty Produce app for iPhone and Android.
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