The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Large Green Bell Peppers
Peppers are tender plants that thrive in warmer weather. Late summer and fall are best harvest times but they are grown and available year-round.
Inventory, 3 lbs : 0
This item was last sold on : 08/25/14
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.
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Pete's Premade Paleo||San Diego CA||770-354-1150|
|Vista Valley||Vista CA||760-758-2800|
|La Jolla Country Club||San Diego CA||858-454-9601|
|Tender Greens-Broadway||San Diego CA||619-807-1394|
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
Recipes that include Tatsoi. One is easiest, three is harder.
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