My little girl has grown up on food from Morning Harvest farm. Our family joined the CSA right before I became pregnant and during that phase I was especially grateful for the wonderful meats and eggs in our box each week. Now that she is almost a year old, my girl gets to experience all this wonderful food for herself!
Mizuna is one of my favorite leafy greens and I doubt I would have ever tried it had it not come into my kitchen via CSA box! The stems are neither tough nor stringy so the long narrow leaves make for great additions to salads and sandwiches. It is more flavorful than lettuce, but doesn’t bite like watercress.
This month the CSA box contained a special surprise: purple mizuna! I decided that this called for an extra measure of creativity.
…try this recipe!
My grandma said she would try a bite of this dish but would promise no more. She didn’t like beets and didn’t think I could change her mind.
The next day at church she was telling everyone that if they hadn’t tried beets prepared like her granddaughter made them they couldn’t say they didn’t like beets.
Kale seems to be rather polarizing. I love it, but so many see it as the quintessential nasty health food. Whenever someone says they hate kale I wonder to myself how they’ve tried it. Sure, nibbled raw straight from the stem it is tough and doesn’t have a particularly pleasant flavor, but that’s far from being the only way to eat it!
What makes an herb different from a vegetable, or a spice?
Herbs are primarily defined by their use as seasoning or flavoring instead of, say, a basil salad where they would be considered a mere vegetable. They are strong and potent, much like the spices that we so enjoy. Herbs are the green, leafy parts of plants which are flavorful, while spices come from seeds, bark, roots, flowers, and so on—basically anything else.