tatsoi


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tat·soi

 (tät′soi′)
n.
An Asian plant (Brassica rapa subsp. rosularis) of the mustard family, having dark green, spoon-shaped, edible leaves that grow in a dense rosette. Also called spoon mustard.

[Ultimately from a Chinese source such as Cantonese taap3 coi3; akin to Mandarin tācài) : Cantonese taap3, to fall down, in reference to its low, spreading rosette of leaves (from Middle Chinese thap) + coi3, vegetable; see bok choy.]

tatsoi

(tɑːtˈsɔɪ)
n
(Plants) a variety of Brassica rapa, a type of Chinese cabbage
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References in periodicals archive ?
Bok Choy, Tatsoi, Chard & Other Tasty Winter Greens') makes it easy to locate specific kinds of vegetable dishes, while recipes such as Salsify and Oyster Stew with Toast, Roasted Beet Soup with Hard-Boiled Egg and Celery Cream, and Lobster with Peas and Seared Fingerling Potatoes offer a satisfying range of appealing dishes.
mizuna, tango, arugula, radicchio, lolla rosa, tatsoi, chicory, frisee, mache).
The winning vegetable is a Chinese leaf called Tatsoi.
One thing I love about farmers markets is not just that the food is as fresh as can be, but that I can discover and sample new foods--vegetables like tatsoi and rutabaga, for example.
Early fall: Remove the summer veggies and plant half the row with spinach and the other half with alternating rows of tatsoi and bok choy.
ANNE RAVER NYT SYNDICATE IT was early February, when the 10-hour day returns here on the 44th parallel, and Barbara Damrosch could see it in the brighter green leaves of her tatsoi and spinach growing in the unheated greenhouse attached to the house she shares with her husband, Eliot Coleman, at Four Season Farm.
He grows potatoes, carrots, beans, leeks, chard, kale and cabbages and more unusual varieties such as purple sprouting broccoli, tatsoi and pak choi - all hand-sown from seed, chemical free and hand harvested.
Chinese broccoli, cabbage, brussels sprouts, kohlrabi, broccoli, broccoflower, Romanesco broccoli, cauliflower, wild broccoli, bok choy, mizuna, rapini (or broccoli de rabe), flowering cabbage, Chinese cabbage, turnip root and greens, rutabaga, Siberian kale, canola/rapeseed and greens, wrapped heart mustard cabbage, mustard seeds, tatsoi, Ethiopian mustard, radish, daikon, horseradish, wasabi, arugula (rocket), watercress, garden cress, and komatsuna.
For the orange syrup: Juice of 1 orange 1 tablespoon white truffle oil Salt to taste For the miso cream: 2 ounces whit miso 1/2 cup heavy cream 1 teaspoon white soy sauce 1 cup canola oil Salt to taste To serve: 1 pound toro fillet cut into 4 x 1 x 1-inch portions For the garnish: Finely chopped chives Micro tatsoi Tatsoi seeds Thinly sliced White truffles For the orange syrup: In saucepan, bring orange juice to a simmer.
winter herbs: parsley and chervil; summer herbs: parsley and cilantro); and Wild Rocket Zest, a blend of robust, peppery Wild Rocket (a wild variety of arugula) with equally complex dark-colored flavorful greens like mustard and tatsoi for zesty flavors.
Menu: Passed hors d'oeuvres include potato blini, salmon roe and Stillman's creme fraiche, Bolton Orchards grilled apricot goat cheese mousse, duck pate, cherry mostardo, compressed Macintosh apples, prosciutto di Parma, Island Creek oysters; first course includes an assortment of summer vegetables, River Rock Farms beef carpaccio, herbs and flowers; second course will feature native striped bass, morels, honey-roasted heirloom tomatoes, eggplant and sweet and hot pepper emulson; third course will be Long Island duck, butterball potato mille-feuille, baby turnips, tatsoi and stewed mayflower plums.