The spring greens are growing fast in the high tunnel. Mizuna is one of our new favorites. It is a very mild mustard, with a tender leaf (neither as delicate as lettuce nor as firm as kale.) You can eat mizuna raw or cooked. Use it just as you would spinach, in a salad, sandwich, or stir-fry. Try it in a frittata or a pesto.
Mizuna Pesto
into a blender or food processor add:
1 cup toasted nuts (pine nuts, walnuts, almonds…)
1/3 lb washed mizuna leaves
1/3 to 1/2 cup grated Parmesan cheese
zest of one lemon
one minced garlic clove
blend together and slowly add:
the juice of one lemon
1/3 to 1/2 cup of olive oil
salt and pepper to taste (remember the cheese is salty already)
Blend in more lemon juice or oil to get your desired consistency.
Use your pesto as a sauce for hot pasta or in a bruschetta. Any leftovers will keep in the refrigerator for a few days.