Mizuna – Purplish Green Edible Leaves
Every week of the summer on Fridays there is a Highland Park Farmer’s Market. I often go to the organic stand first, and for the past few weeks I’ve been looking at the mizuna. This Friday I finally bought some, and I sauteed it in olive oil and a bit of sea salt. It was very tasty; however, I only washed it twice under the faucet. I should have let it soak – it was a bit gritty, the way leeks sometimes are. Now I know for next time.