8 to 10 bunched stalks of tatsoi, removed from center bunching stalk
1 to 2 tablespoons good green olive oil
1 medium size clove of garlic, pressed or minced
1 – 1½ teaspoons finely minced ginger
Salt and pepper
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.