Have you ever been at the farmers’ market and found yourself intimidated or confused by the spread of locally grown Asian vegetables—so many leafy items displayed that you have never seen or tried before, right alongside unusual bumpy squash and purple and green beans that are so long they hang off market tables? Navigating the Asian vegetables can be a bit overwhelming. But it is worth your attention as most of them are grown for their nutrient value, tenderness and flavor, and a good portion are from heirloom seed. Knowing the basics will open a whole new culinary world of flavor, texture and health.
We at Serendipity Farms have been growing a few varieties of Asian vegetables—we’ve played around with pea tendrils, mustard greens, bok choy, tatsoi, mizuna and amaranth