With the cool temperatures of fall (by Atlanta standards), the Edible Garden is flourishing with cool season greens and vegetables such as Swiss chard, beets, cabbage, Brussel sprouts, and mache. Kale 'Winterbor' is pictured above and featured in the recipe below.
Garden Chef Christina Curry also worked mizuna into her dish. Plant it because its feathery leaves are handsome or because it’s resistant to cold. Either way, harvest some of the slightly peppery leaves, march to the kitchen and whip up this tasty dish featuring Asian flavors. A lesser known lettuce, mizuna is sometimes included in mesclun and other mixed salad greens.
Sesame Soba with Wilted Kale & Mizuna
3 T grape seed oil
2 T ginger root, chopped
2 cups kale, cleaned and cut
2 cups mizuna lettuce, cleaned
2 T sesame oil
1/2 lb. cooked soba noodles
2 T toasted sesame seeds
1/3 cup soy sauce
3 T sweet chili sauce
1/3 cup chopped green onion
Heat the grape seed oil in a sauté pan over medium heat. Add the chopped ginger and cook for 30 seconds. Add the kale and allow to cook just until wilted, about 1 minute. Next add the mizuna lettuce and remove from heat. Mix well with the sesame oil. In a large bowl, combine the soba noodles, kale-mizuna mix, soy sauce, sweet chili sauce, green onion and toasted sesame seeds. Toss together gently and garnish with more toasted sesame seeds.
Find printable versions of the Garden Chef recipes here.