Week #1 Welcome to Appleton Farms' Recipe Blog - Tatsoi

Just a few shorts weeks ago I sat in my office to see waist high snow blanketing Appleton Farms.  Finished with winter thrills by then, my thoughts were on the wonderful offerings the farm offers when it’s green. Fast forward and here we are.  Much is happening on the farm as happy cows grazing on lush green grass; not to mention the baby goats, sheep, pigs, chickens and cows.   Bursting with summer anticipation of fresh, local vegetables takes me to what this blog will bring. Appleton Farms’ Recipe Blog will be different from the blog that our CSA Members get their farm updates.  This is a blog about tips, recipes, and answers to what the funny looking vegetables are!  Appleton Farms’ Recipe Blog is available for anyone to subscribe and read. Resurrecting the Recipe Blog has me thinking dreaming about all the wonderful produce that Appleton Farms has to offer during the season, both for our CSA Members and to the pubic in our Farm Store. Each week will vary with some history about vegetable varieties; tips, ideas; preparation, preservation techniques and recipes for those glorious veggies.  I will cover the well-known produce, but focus on those veggies that our members and customers so often ask us, “what is this and what do I do with it.”   Just as the approaching summer brings little whispers of the farm season, so will this blog. It will keep you up to date with happenings in the foodie world of Appleton Farms, our Farm Store and other local goodies, so make sure you sign up for email notifications or bookmark and check back regularly.  I welcome comments and suggestions for further posts! To sign up for the Recipe Blog: http://appletonrecipes.blogspot.com/ Tatsoi When working in the share room, I observe some that overlook tatsoi.  Personally, I will choose tatsoi before spinach. Called spoon mustard or rosette bok choy, tatsoi has small, dark green spoon shaped leaves and is a variety of the Brassica family.  The leaves make a great addition to salads, added to stir fry or even in smoothies.  Tatsoi has been called the new spinach and has a subtle, distinctive flavor.  Used by chefs in high quality dishes as well as salads.  High nutrients and the taste is similar to spinach with a bit stronger flavor than Bok Choy. Conversations I’ve had with customers, it’s generally eaten raw in cold salads, but I highly suggest cooking it as well. Tatsoi can be added to soup, used as a replacement for parsley in pesto or used as a green in a green smoothie.  Any dish you would add spinach to, tatsoi could very well replace the spinach.  Why not give it a try! How to Store and Prepare Depending on the amount, I usually keep it in my produce bag, dampen a paper towel and slide the damp paper towel under the leaves. A small amount can be wrapped in a damp paper towel. Then store them in the bag in the refrigerator for 3 to 5 days. Rinse before using. Tatsoi can be used raw, steamed, sautéed or in a smoothie.  Anywhere you would use spinach. Adventurous cooks may wilt the leaves a bit and serve as a warm salad. Creamed Tatsoi 1 ½ lb Tatsoi, rinsed and drained. (approx. weight) 4T  Butter 2 cloves garlic, minced 3 T Flour 1 cup Appleton Farms’ Milk 1 cup Appleton Farms’ Cream 1/4 tsp nutmeg salt and pepper to taste Cook the tatsoi in boiling water for one minute (or steam). Add to a cold water bath to stop the cooking. Drain and remove excess water by patting with clean towel. Coarsely chop the tatsoi (or pulse in a food processor) Set aside. In a medium sized sauce pan, melt the butter; add the garlic. Add the nutmeg, flour, whisking to form a paste. Slowly whisk in the milk and cream.  Cook until slightly thickened. Add the tatsoi, salt and pepper. Serve