Our latest food share from the community farm contained tat soi, also known as spinach mustard or spoon mustard. The plant is great for our clime, since its leaves hug the ground in a rosette fashion, allowing the plant to avoid the worst of the frosty night air, and some plants can even continue to be harvested under a small layer of snow! You eat the leaves and stems like other salad greens.
The share of tat soi came with a wonderful recipe for a salad, which we recently made. This salad was the hit of the dinner. That probably had something to do with the fresh farm ginger that also went into the recipe. Anyway, thanks to Andrea Yoder of Harmony Valley Farm in Viroqua, Wisconsin, for this winner. Here’s the farm’s website.
½ of a large head of tat soi, greens and stems washed and dried
1 medium carrot, finely shredded
Lemon zest from 2 lemons
2 Tbsp lemon juice, freshly squeezed
1 Tbsp honey
1 Tbsp fresh ginger, minced or pressed with a garlic press
4 Tbsp sunflower or olive oil
Pinch of salt
Freshly ground black pepper
¼ cup almonds, chopped and toasted
1. Prepare greens by washing and drying the leaves and stems. Cut the stems into bite-sized pieces and tear or cut the leafy portion of the plant into bite-sized pieces. Set aside.
2. Prepare the vinaigrette in a small bowl. Combine lemon zest, lemon juice, honey and ginger in a bowl. Slowly drizzle in the oil and stir to combine. This is best if you let it set for 15-20 minutes before serving so the flavors can develop.
3. When you are ready to eat, place the tat soi greens and stems along with the shredded carrot in a medium mixing bowl. Season with a pinch of salt and freshly ground black pepper. Drizzle the greens with the vinaigrette and toss to combine using tongs. The greens should be coated well but not overly saturated with vinaigrette.
4. Portion the greens onto a plate and top with toasted almonds.
Here is a picture of our salad. As you can see, we used toasted pine nuts we had on hand in place of the toasted almonds.