 |
Recipes A-Z from our farm |
how to store mizuna: this is a tender green: in a bag in the fridge for just a few days.
Mizuna
Mizuna is a mustard green and can be used in most recipes calling
for cooking greens. I like to throw roughly chopped mizuna into many soups:
chicken soup, miso soup, potato soup etc. It's also good lightly steamed then
tucked into quesadillas for a quick and nutritious meal. (For a lower fat
meal, make sure those cheese slices are thin.)
Mizuna leaves are great torn into a green salad or tossed into stir
fry or fried rice. I've seen mizuna steamed and then served under broiled
fish.
What I did with the mizuna this week:
Heat 3 T olive oil on high, then throw in 1-2 cups thinly sliced summer squash and cook for 3-4 minutes, stirring a bit. When somewhat cooked, add 3-4 chopped garlic cloves and a bunch of roughly chopped mizuna, with salt and pepper. Grate a hard cheese (ie Parmesan) to finish off the dish.
About CSA |
Produce |
Frequently Asked Questions
Harvest Schedule | News |
Join | Contact