Saturday, October 17, 2009

Keeping it in the family

Tatsoi wilted with mustard sauce and miso soup.

This was our first time cooking with tatsoi, even though we've seen it many times before at the market. From a culinary perspective, tatsoi is considered to be a type of bok choy; taxonomically, that means it's another member of the Brassicaceae family.

This isn't the first time we've mentioned our Brassica friends (also known as cruciferous vegetables), and you might be wondering why we're so obsessed. It just happens that this prolific genus has produced some of our favorite vegetables:

kale, collard greens, chinese broccoli, cabbage, brussels sprouts, kohlrabi, broccoli, broccoli romanesco, cauliflower, mizuna, broccoli rabe, turnips, rutabaga, mustard greens, arugula, watercress, radishes (including daikon), wasabi

Mustard plants include species in both the Brassica and Sinapis genera, so the dish above is technically an all-Brassicaceae affair. Perhaps we should rename it "Brassica wilted with Brassica sauce." Perhaps not.

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