Mizuna – Purplish Green Edible Leaves

mizuna

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.

For more Summer Stock photos:
Summer Stock Sunday

For more Straight Out of the Camera:
Straight Out of the Camera Sunday

19 thoughts on “Mizuna – Purplish Green Edible Leaves

    • I like the idea that at least one stand there is all organic. I try to buy from the others, too – I think local is sometimes close to organic, though they may not be able to get the certification (they might user fewer pesticides as opposed to none). It’s harder to grow organic fruit, for example

    • Wow, someone who has actually seen this stuff before. I hope you have better luck than I did in getting off the grit. I may ask at the market next week for advice.

  • Interesting! Never heard of them. Although, now that I think of it, I might have seen a sign at the farmer’s market last week, but the guy that runs that stand makes up his own names and spellings for things so I might have thought it was something else by an odd name…shall look again this week.

    We had an article in our local patch about the difficulty small local farmers have with the organic certification. The FDA rules are really geared to large operations. But as one farmer said, “we use as little as possible pesticide. Hey, we eat this stuff and feed it to our babies as well!”

    oh yes, great photo!

  • I hadn’t heard of it..I am so afraid for our crops with all the genetically modified stuff being approved. Monsanto has such pull and I think we are going to get into trouble….

    • Enjoy the collards! You can stir fry them or put them in soup. I’ve actually eaten them instead of bread, putting a piece of sharp cheese and some onions inside like a roll up.

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