asian mix

We picked the ingredients early, before it got hot – crate upon green crate of red mustard, tatsoi, black kale, yukina savoy, and komatsuna. When it came time to pack half pound bags for the csa in the afternoon, Muriel mixed all the greens on two long tables, arms like salad tongs. Asian mix is my favorite for salads. Most people braise it to take the edge off, but I rather like the the slightly chewy texture, the peppery mustard bite. Unfortunately, there was none left over. I think I will be heading back out to harvest for dinner.