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.