This week, the CSA my family uses started up for the season. It’s so nice to be eating fresh local produce again! For today’s recipe all of the veg (except for the garlic), was from Living Hope Farm. The new growing season always begins with cool weather vegetables… some sugar show peas, carrots, onions… and oh… mountains of greens! Personally, I love eating my leafy greens, but I’m guessing they’re pretty intimidating for a lot of people. This week we got a green that I’ve never cooked with before called “Mizuna.”
Mizuna is a Japanese mustard green and thus has some spice to it. I think it tastes like a milder, more earthy arugula. Traditionally, it is used in salads, soups and stir fries. It’s most commonly used in salads, but for today’s recipe I decided to add it to a stir fry. When it comes to spicy, leafy greens I find that my family is most open to giving them a first try in a dish like this one, rather than as the star of the show. In fact, this green would be great added to a variety of stir fries for a little extra nutritional boost. Mizuna is high in Vitamin A, C and K, folate, and manganese. Not to mention it has smaller amounts of almost everything else. It’s also high in glucosinolates, which are antioxidants that help our bodies defend themselves against cancer. Basically, it’s always good to eat your greens!
Today’s recipe for Snow Pea and Mizuna Stir Fry is a late spring, early summer stir fry. It’s mildly seasoned and crunchy, so that the fresh flavors shine through. And, although it seems like I won’t shut up about mizuna, the fresh sugar snow peas really are the star of the show here!