Howdy, fellow Food Farm enthusiasts and happy first day of the 2023 Summer CSA season! Thank you for choosing to be a part of our farm family and for valuing the hard work, dedication, and love that we pour into every crop, every animal, and every interaction. Your commitment to local, sustainable agriculture not only supports our farm but also strengthens the fabric of our community, fostering a healthier, more resilient, and connected way of life.

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In your share this week:

Spinach – Green Onions – Lettuce – Greens Mix – Rhubarb – Radish – Oregano – Tatsoi

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Tatsoi is a versatile green that will elevate your culinary adventures!

Stir-fry perfection: Tatsoi adds a burst of flavor to your veggie stir-fry. With its mild mustard taste reminiscent of baby Pac Choi or Chinese cabbage, tatsoi is a great addition. The best part? It cooks up in a jiffy! Simply toss in the vibrant greens during the final moments of cooking, allowing them to wilt just enough to retain their delightful texture and taste.

A salad sensation: Whether it’s at the microgreen stage, as tender baby leaves, or in its full-grown glory at three to four weeks, tatsoi shines in salad mixes. You may have already noticed its crisp and unique flavor mingled with the mustard greens, arugula, kale, & chard that comprise our usual greens mix blend.

Pesto with a kick: Looking for an adventurous twist on the classic pesto? Get ready to blend your taste buds into a frenzy by incorporating tender tatsoi leaves into a zesty vegan pesto. Just combine them with cashews, a pinch of salt, a drizzle of olive oil, and a sprinkle of nutritional yeast.

Sautéed Tatsoi Recipe, from Niki Nakayama

• 1 bunch tatsoi
• 2 teaspoons sesame oil
• 1 garlic clove, finely chopped or grated
• 1 teaspoon grated ginger
• 1 teaspoon fish sauce

1. Cut off the base of the tatsoi and discard (or save for future stock).
2. Rinse the leaves, but do not dry them. The excess water will lightly steam the greens while they cook.
3. Warm the sesame oil in a small frying pan over medium heat.
4. When the pan is hot and the sesame oil is fragrant, add the garlic and ginger, and sauté until fragrant, about 30 seconds.
5. Add the still-wet tatsoi and fish sauce, and stir to combine.
6. Cook uncovered, stirring occasionally until tatsoi stems are tender and leaves are wilted, about 1–2 minutes.

Tatsoi & Basil Pesto, from April Blake

• 2 cups tatsoi
• 1 clove garlic
• 1 cup basil
• 1/4 cup walnuts
• 1/4 cup grated parmesan
• 1-2 tbsp olive oil
• salt to taste

1. Throw everything but the olive oil in a food processor.
2. Turn it on and if you have the option to drizzle in the oil while the machine is running, add it slowly until the pesto is a spreadable consistency. If you don’t have the luxury of the feature, add one tablespoon of oil, blend, then add the rest as needed.
3. Salt to taste or add a little more cheese.