Rain, rain, glorious rain. I woke up yet again today to the gentle slapping of rain against my roof and windows and heart. And I picture the farms of Charlotte and Wes, and Melissa, and Corinna, and Rock Star Chad, and Daniel Parson all soaking in the sweetness of it. Yes, I know it's just a smidgen of what's needed, but it's wet and it's wonderful and it has to help.
And, in the meantime, this fabulous little vegetable is growing happily in my garden. It's on its way to becoming MVP of the fall garden. Here's a bit about it from Wikipedia:
Tatsoi (Brassica narinosa or Brassica rapa var. rosularis) (塌棵菜, 瓢儿菜、乌塌菜, or 塌古菜 in Chinese), also called spinach mustard, spoon 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 takes 45-50 days to harvest and can withstands temperatures down to -9.4 degrees C (15 degrees F). Tatsoi can be harvested even from under the snow.
Teaming with vitamins A and C, calcium and folate, and seemingly hardy against both cold and drought, tatsoi is a reminder to me that good prevails.
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