The old saying, "March comes in like a lion and goes out like a lamb," is cold comfort when the sky is dumping rain and hurling chilling winds. Fortunately, early spring weather does do wonders for ...

Cold-tolerant tatsoi (a.k.a. spoon cabbage) is one of the last hardy salad greens you’re apt to find at the Greenmarket, either in its distinctive flat-head form at Yuno’s Farm, or loose-leafed at ...

Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll bring you fresh inspiration for how to prepare our local produce. Today’s harvest: Tatsoi. Before we talk ...

This stir-fry, seasoned with oyster sauce and garlic is one of my favorite preparations of dark leafy greens. Redolent of garlic and toasted sesame oil, this quick vegetable side comes together in ...

Simple flavours really give shine to two beautiful leafy greens in this stir-fry hero, jewelled with baby king mushrooms. Credit: Chris Middleton 1. Pour the sesame oil into a large wok and place over ...

When people hear the word tatsoi, they might think of the Far East and exotic Asian dishes. However, as it is a staple in many mixed salads, you may have already tasted it without even realizing it.

A recent visit to the greenhouse at LaVenture Farms in Gypsum assured me spring was indeed alive just a few miles away. The early crops of baby greens had sprouted, promising salads and stir frys of ...

Miniature pak/bok choy, if you like, tatsoi leaves are compact and flavourful and add an instant bit of interest to a wok fry. If you spot them among the herbs and greens at your plant nursery, grab ...

Tatsoi is a green with many names: tai koo choi, tasai, wu tai cai and rosette bok choy, most of which reflect its Asian roots. The name that gets the best response for Paula Guilbeau of Cumming’s ...