Mustard Greens
Daikon Radishes
New Potatoes or Sugar Snap Peas
Mesclun Salad Mix or Arugula
Butterhead Lettuce
Scallions
Cilantro
Hot & Sour Seared Tofu with Snap Peas
Roasted Scallion & Snap Pea Spring Rolls
New Potatoes with Butter & Soy Sauce
Young Scallions with Miso Japanese Farm Food by Nancy Singleton Hachisu
Very thin young scallions
Organic brown rice miso
Clean the scallions. Cut off the root bottoms and any brown tapering of the tops. Peel off the tough or discolored outer layers. Spoon out a dollop of miso onto a medium sized plate. To eat, dip the scallion into the miso, scooping up about the same volume of miso to scallion. This simple dish makes a fresh before dinner appetizer and is especially good with mixed drinks or a beer.
Daikon and Daikon Leaf Salad
1 medium-small daikon
1 TB Sea Salt
2 small or 1 medium Yuzu (or substitute Meyer Lemon)
2 TB Organic Miso
2 TB Organic Rice Vinegar
4 TB Organic Rapeseed Oil
2 TB Slivered Scallions
Slice the daikon into manageable lengths. Cut those pieces in half vertically and slice lengthwise into fine slabs. Lay those slabs flat on the cutting board and slice into fine julienned strands about 1.5 inches long. Put the julienned daikon into a medium-sized bowl as you go. Chop a large handful of the most tender leaves medium -fine and add to the julienned daikon. Sprinkle with the salt and massage in gently. Let sit for 10 minutes. Pare off the yellow zest of a yuzu or meyer lemon with a sharp knife, avoiding the white pith. Stack roughly and slice into fine slivers. Muddle the miso with the vinegar and whisk in the oil until emulsified. Squeeze the daikon and daikon leaves in handfuls and drop into a clean bowl. Toss with the yuzu peel and onion greens. Give the dressing a quick whisk and fold into the daikon right before serving. Ratio: miso:rice vinegar:oil – 1:1:2
Sugar Snap Peas with Mustard Seeds and Tarragon from Six Seasons by Joshua McFadden
I keep all the seasons in check here because what I really want to taste are the delicately sweet snap peas.
1 ½ tsp yellow mustard seeds
¼ tsp cumin seeds
extra-virgin olive oil
½ pound sugar snap peas, strings pulled off
kosher salt & black pepper
1 Tbls unsalted butter
½ tsp finely grated lemon zest
¼ lemon
1/8 cup lightly packed tarragon leaves
¼ cup lightly packed flat-leaf parsley leaves
Put the mustard and cumin seeds in a small skillet over medium heat and toast until the spices become fragrant, shaking the pan so nothing burns, about 4 minutes. Be careful because the mustard seeds pop. Pour them onto a plate to cool.
Heat a small glug of olive oil in a large skillet over medium-high heat. Add the snap peas, season lightly with slat and pepper, and sauté for a minute or two.
Add 1/8th cup water to the pan and quickly cover it. Steam the snap peas for a minute or so, then uncover. The peas should be approaching crisp-tender. Once the water has evaporated, add the butter and the toasted seeds and cook for another minute.
Remove the pan from the heat, add the lemon juice, the tarragon, and parsley. Taste and adjust the seasoning with more salt, pepper, or lemon juice. Serve warm.