Tuesday, April 29, 2014

Mizuna, Pack Choy and Green Garlic

So... rather than post yet another laundry list of all the fruits and veggies I got in my CSA box, let's just get to the good stuff.  Lately I have received several items that drove me to the internet in a semi-panic because I JUST DIDN'T KNOW WHAT THEY WERE!  (But isn't that what makes this whole CSA adventure fun?  Trying new things?  Remember those sunchokes, for example?)

Ever heard of mizuna?  Green garlic?  Pack choy?  Not me.  But I got a bundle, a bunch and a head, respectively, in my Happy Box.  Aren't they pretty?

So, here is what I learned:

Mizuna (the spiky one pictured on the right) is a leafy green member of the mustard family, native to China.  It is generally eaten raw in salads, but can be cooked.  It is a cruciferous vegetable, which means it helps reduce your risk of cancer.  It's also a great source of vitamins A, C and K.

Pack choy, it tuns out, is just another name for bok choy, or Chinese cabbage, which you often see in stir fries.  (It's the one pictured on the left.)  It also has high levels of vitamins A and C.

Green garlic is exactly what it sounds like:  an immature garlic plant.  If you dislike the strong taste of garlic, try this instead.  It has a bit more delicate flavor (use only the green tops in anything that needs just a hint of garlic flavor; the bulb is more pungent) and can be used in any way you would normally use garlic.

Tonight I served all three of these delicious vegetables alongside my favorite tilapia. (Bake fillets at 400 degrees Farenheit in a generously buttered glass baking dish for 20 minutes.  Sprinkle with grated Parmesan and bake a few minutes longer to melt.)

Accompanied with a simple stir fry of pak choy, carrots, broccoli, onions and green garlic, seasoned with a sprinkle of red pepper flakes and just a kiss of coconut aminos (or soy sauce if you prefer)...

Next, a salad of chopped mizuna and Romaine lettuce, cherry tomatoes and shaved Asiago, dressed with...

Green Garlic dressing
Using an immersion blender, mix the following in a glass bowl until smooth and creamy:

Trust me, this dressing is delicious -- bright and creamy with just the right amount of kick.



  1. Sounds amazing! I am going to have to try this. Stopping by from Link 'n Blogs. Hope you have a great weekend!

  2. I just love the dressing! Thanks for visiting culinaryflavors.gr!

  3. This sounds terrific! I can't wait to try it. Thanks for linking up with "Try a New Recipe Tuesday." I hope you can join us again this week. http://our4kiddos.blogspot.com/2014/05/try-new-recipe-tuesday-may-13.html