|Lots of Mizuna|
|Summer squash blossoming|
I separated stems from leaves and pickled the stems in salt while stir-fried the tender greens and blossoms to an aromatic quick side dish. I had to carefully watch each leaf before preperation to get rid of spiders, slugs, caterpillars and rape seed bugs because those proteins are not wanted and I washed the greens twice. That's a given if you try to grow organic food...
The plant mixture consists of a huge amount of mizuna, chard and purple chinese mustard. The chinese mustard has a very intense flavor and it's bitterness is getting more intense the larger the leaves grow. So I always keep the amount of purple mustard leaves small related to the other leaves. But the purple mustard blossoms and their upper tender stem parts are very delicious so I tend to let the purple mustard grow a little longer to harvest more blossoms. I just have to be careful not to let them grow to long or they will produce seeds and the next year I have to deal with purple mustard almost everywhere.
For the dish:
I just chop 1 small onion and 1 garlic glove and fry in little dark sesame oil in a very large non stick pan After the onion is translucent and a little caramelized I add the rough cut leaves and stir. The leaves contain lots of water so they will shrink to mere nothingness (the same as in spinach). After the liquid is reduced I add a tablespoon sugar, some soy sauce and a teaspoon grated ginger and fry a few more seconds. At least I sprinkle some toasted sesame seeds. It needs a lot to fill a plate and that is a good thing, remember the thriving raised bed... This is tasty eaten hot or cold so it can be used for a bento snack the next day.
Today I made some cutlets too.
|Aromatic mustard greens, breaded cutlet on rice|
Some more garden impressions, due to the very cold weather, last night we had 6 C only, the tomatoes are still small and green:
Found this guy, a tomato plant which is growing where I had placed some tomato pots last year, I wonder what it will produce: yellow or black or pink tomatoes or just a somehow red cross breed: