Winter months are coming, the greens are blossom,
We have so many choices, pea shoots, mustard green, white
mustard, gai lan, tonghao (Chrysanthemum coronarium), just to name a few.
let us share our favorite and how we like it to be done.
My favorite is thai gai lan (this is the name the farmer gaves
For me, it tastes between gai lan and Rapini.
I only find this in one farm, that is Moa farm in Sunnyvale,
Ca farmer’s market.
It has a little bitter taste, like Rapini, but less;
a little sweet like baby gai lan.
The texture is also between, gai lan tends to be a little
rough, not delicate enough, Rapini is a little watering,
Thai gai lan’s texture is, crunchy and delicate.
I usually saute with ginger, it is so good!
I will share a photo when its season starts.