Spring Harvest I


Spring Harvest

Tatsoi and summer squash

Spring is over and it’s time to harvest a few vegetables — Tatsoi, and Yellow Squash. One of my favorites, Tatsoi is a tender dark green.  “In warm weather,” according to Kitazaqwa Seed Co., “the plant is erect while in cold weather, the plant forms flat rosettes.”  Yes, I will plant again in late summer.

The Squash skin gets hard the longer it grows and best to pick them young.  (A lesson learned from last year’s garden.) As a culinary use, squash is vegetable; as a species, it is a fruit.

Looking at the picture has inspired me to cook these two vegetables together.  Tatsoi is excellent for stir-fries.  It has a delicious, mild and mustard flavor.  Squash, on the other hand, is rather bland and it’s a texture thing for me which I like.   It takes on other flavors easily.

Let me know how you might cook this combination.  I’m heading to kitchen to explore. Please click on “Leave a comment” just below this message.  I would like to hear from you.


About Harold McCray

Artist in the kitchen enjoying my three passions: cooking, photography, and writing.
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14 Responses to Spring Harvest I

  1. Bettye Ames says:

    Harold, I think you have reached a perfect combination of passions and a way to unite them all. I especially like the tie iw from garden to kitchen to dinner plate. I would saute the tatsoi and the squash. I would start with slicing the squash thinly then tossing it into a pan with heated extra virgin olive oil (evol)and a little salt, (white) pepper, minced garlic or garlic powder and perhaps add some thinly sliced sweet onion; then I would toss in the tatsoi. It shouldn’t require too much time to be ready to eat. If you’re into bread, a nice crusty baguette and a little evol on the side. If you’re a carnivore like me, you could have cooked chicken, or a pork loin chop or that old American standby, steak to make a light meal. How does that sound?

  2. Wow Harold! Great idea. I already love that I am learning something about the vegetables that would be a fruit… or is that vice versa? And I am wanting to try this new green. I love arugala, and anything that even comes close to that I am willing to try. Cant wait to read your next post. love hearing about what you are up to. I have learned to love cooking… never thought that would happen. But I dont get as much time with it as I would like. So it will be awesome to hear about your endeavors. I would be happy to share. In fact, I was just opening my computer to write down a homemade recipe for fudgesicles, of all things. I have a magazine for you to try. A friend, Eileen Rafferty, has started this new magazine called “Butterflies and Anvils”… in it she covers similar subjects to yours. Probably wont be as much cooking as yours, but there is some. Mostly about art and inspiration… and since cooking and gardening are both of those things for her, she includes it. I so hope all is well with you dear… I think of you so often… so wish we were closer. xoxoxoxoxoxo jenni

    • Jenny, arugula is a favorite here in my kitchen. I grew it this year. Ate it before I had a chance to photograph it . I serve arugula with Goat cheese, balsamic vinegar (mixed in my homemade salad dressing) and toasted pine nuts.

      Is Eileen Rafferty on FaceBook. I will link my blog to my Facebook page. Like to hear more about her book. That’s my next project I would like to complete.

  3. Charity Harris says:

    The tatsoi looks scrumptious! I don’t know what I would do with them together but I would sauté the squash with onion and garlic AND sauté the tatsoi with onion and garlic. Sounds like ‘one note’ cooking to me.

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