Produce of the Week - Tatsoi

Perhaps you popped by market and heard our spiel on this Asian green, but for those who haven’t, it’s if spinach and bok choy had a fantastic baby. The stems are crisp, juicy and tender. When used raw it has a mild, sweet flavour with nutty, tangy, and mustard-like notes. Perfect in salads and layered on sandwiches or wraps. Toss into homemade juices or smoothies. When cooked, the leaves soften into a texture reminiscent of cooked spinach and develop a neutral flavour. Add into soups, pasta sauces, a base for pestos or chimichurri sauces. Awesome when boiled, steamed, braised, stir fried or sautéed. The smaller sized leaves make it the easiest green to just throw into a bowl or pan, no chopping needed!

It obviously pairs wonderfully with Asian cuisine but also try it with fruit like apples, berries, and citrus or include into egg, fish and tofu dishes. It can be used as a substitute in recipes for bok choy, and the tender leaves can be used in place of spinach.

This leafy green offers more vitamin C than spinach, oranges and papayas. Has double the calcium that milk has and is super high in vitamin A and K! The glucosinolates in tatsoi have been found to lower the activity of enzymes involved in inflammation.