Mariquita Farm


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Tatsoi head growing in our field

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Tatsoi & Pan di Zucchero Pasta with Preserved Lemon and Toasted Almonds from Julia
I wanted to make a quick dinner for a quick and relaxed weeknight just-get-it-done but sit down together meal. I looked in the fridge and cupboard, and threw this together with the garlic I cleverly purchased earlier in the day.

1 head pan di zucchero (you could use escarole or radicchio or another cooking green here), cleaned and sliced into ribbons then chopped a bit some more
1 pound tatsoi: stemmed and washed well. I removed the stems and washed up the green leaves with the bits of stem that remained, it was pretty quick thanks to my salad spinner
4 large cloves of garlic, or to taste
1 onion (optional, I meant to add this and didn't...)
2-4 tablespoons olive oil
4 Tablespoons (approx) chopped preserved lemons (you could use capers and or kalamata olives if no preserved lemons are lurking in your fridge)
1 bunch Italian parsley washed and chopped (I actually bought a bunch of this, then forgot!)
Toasted almonds, roughly chopped
1 can great quality tuna or salmon in oil, flaked, optional (I didn't add this but I pondered it)
3/4 pound pasta or a whole pound (I used penne, could use other shapes including spaghetti), cooked
S & P to taste
1-2 lemons quartered to serve for squeezing to taste at the table
a grating cheese to serve on the table with the grater (I like to make the eaters do some of the work, and I don't usually add cheese to my dish)

Saute the onion in 2-4 tablespoons oil until soft. Add all the cooking greens plus the garlic, cook until well wilted and garlic is soft.

Toss the hot wilted greens/onion mix with the preserved lemons & pasta. Add tuna if using, and toss the whole thing in a large bowl. Season to taste with S & P. (go light on the salt as the preserved lemons are salty!)Serve with a small pile of chopped almonds on top. At table pass lemon quarters and hunk of grating cheese such as parmesan or asagio with the grater for eaters to garnish themselves.


Oriental-Flavor Cabbage Slaw (with Tat soi)
adatped from the Greens Cookbook

3/4 lb. Napa cabbage
3/4 lb. red cabbage
2 lg carrots, grated
4-5 green onions, sliced thin
1/4C rice vinegar
2T soy sauce
2T olive oil
1 1/2t sesame oil
1 1/2T grated ginger
2 garlic cloves, minced
1/2t anise
pinch of sugar
pinch of red pepper flakes, optional
handful of tatsoi, trimmed and cleaned for garnish

Shred the cabbages finely. Mix the cabbages with the carrots and green onions in a large serving dish. Place the rice vinegar and soy sauce in a small bowl. Whisk in the oils, ginger, garlic, anise, sugar and red pepper flakes. Toss the slaw with the dressing and let it stand at cool room temp. for 30 minutes to an hour. The slaw may be refrigerated, tightly covered, for as long as 24 hours, tossing it once or twice. Bring the slaw to cool room temp., taste, adjust the seasoning. Just before serving, garnish with the tat soi.

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