Weekly Photo Challenge: WINTER, 2

The foods of winter! Here’s one you may never have seen before. I certainly hadn’t. Introducing TATSOI:

The dark green mass on the right of the top shelf is a SINGLE HEAD of  this trendy new vegetable, a type of bok choy. (That big head is $2.50, just to give you an idea.) The small head rather forlornly leaning to its left is a small single head. Here’s its specs, courtesy of Wikipedia:

Tatsoi (Brassica narinosa or Brassica rapa var. rosularis) (, or  in Chinese; and タアサイ or 塌菜in Japanese), also called spinach mustardspoon mustard, or rosette bok choy, is an Asian variety of Brassica rapa grown for greens. This plant has become popular in North American cuisine as well, and is now grown throughout the world.

“The plant has dark green spoon-shaped leaves which form a thick rosette. It has a soft creamy texture and has a subtle yet distinctive flavour.

“It can be grown to harvestable size in 45–50 days, and can withstand temperatures down to –10°C (15°F). Tatsoi can be harvested even from under the snow.”

I can vouch for the flavor: if you like bok choy this is even better. And that last statistic, about its being able to flourish down to 15 degrees Fahrenheit is what’s assured it (until tonight, at least) its place in the Northampton Winter Market (full story about the market over here on sister blog Touch2Touch) where this photo was taken a couple of weeks ago.

This entry was posted in Cooking, Food, Gardens, Photography, Winter and tagged , , , , . Bookmark the permalink.

22 Responses to Weekly Photo Challenge: WINTER, 2

  1. oh my sweetie brought some of this home the other day. neither of us knew what it was but we do like the taste of it! I just send him to the store and tell him to bring lots of greens!!

  2. The dark green leaves make me think it’s packed with nutrients and the price will save you some green; a win-win.

  3. Healthy, delicious greens of Winter. You inspired me to eat healthy this year… A wonderful and unique post. Happy New Year.

  4. barb19 says:

    I’ve never come across this vegetable before, so thanks for the info on it. It looks so healthy and green, so I will have to check whether we have it Down Under.

    • Touch2Touch says:

      Barb, I think of you Down Under enjoying the summer, while last night the temperature went down to zero degrees fahrenheit. Wanna switch for a couple of days?

      • barb19 says:

        Well actually, I wouldn’t mind switching for more than a couple of days! 😉
        It’s been 32C here today and all I can say is, thank goodness for air conditioning!

      • Touch2Touch says:

        Both suffering from too much of a good thing?
        Warm greetings (which may not bring cold comfort–)

  5. suitablefish says:

    looks like a blend of spinach and bok choy — a yummy green.

    • Touch2Touch says:

      That’s just what it looks like — has lots more substance than spinach, more delicate taste than bok choy.
      No trick to eating your greens when they’re so good! (And don’t you just FEEL healthy eating them?)

  6. Looks great. Like bok Choy and would love to try tatso. Wonder where its sold in the Berkshires? Will look for it in Guido’s but have not seen it as yet. I should ask them to get it.

    • Touch2Touch says:

      I’d never seen it — or heard of it — before the find at the Winter Market. And since it’s got so cold in the past few days, it may have sunk below its freezing point. But if you ask at Guido’s, who knows? Good luck!

  7. Madman says:

    Looking good, your winter 🙂 Thanks for the share!

    • Touch2Touch says:

      The rest of winter here, no snow so far, intense cold, etc. — not so good. That’s why I’m concentrating on the gorgeous veggies! I’m pretty much, ssh, an indoor person, so winter foods do a lot to reconcile me with the season.
      (Thanks so much for your visits, hope you came well bundled up!)

  8. thirdhandart says:

    I’ve never eaten bok choy (that I know of), but I like spinach. The dark green Tatsoi sure looks fresh and full of nutrients. I’ll have to try it.

    • Touch2Touch says:

      If you’ve ever eaten Chinese food that combined a green, you’ve probably had bok choy! A personal favorite, crunchy and juicy. The tatsoi (isn’t the dark green luscious?) is more like a dense and luxurious spinach.

  9. Such beautiful greens. A refreshing color for winter indeed!

  10. Stef says:

    Ooohhh, yet ANOTHER item that could fufill #75 on the 101 list (http://smilekiddo.wordpress.com/101-in-1001/). Wow!

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