Tatsoi? Yeah Boi!

Yo, check it! Das aight, dat's Flava Flav in da house! Water be a-flowin' and the greens be a-growin'!

Amping up da flava this summah is Tatsoi, taking the place of Wild Mustard in the system. Tatsoi hails from Asia, but grows easily in Vermont. It is a versatile green in the kitchen.

This indoor Aquaponic Tatsoi is a couple weeks old.

Unfortunately, the outermost leaves of the baby starters were eaten by bugs before I transplanted them indoors. The new growth from the middle looks good so far. I planted them densely, about 4 inches away from each other.

Tatsoi tastes similar to Bok Choi. It's highly nutritious and flavorful and can be eaten raw or cooked. It's often used in stir-fry dishes, salads and soups. Once picked, Tatsoi has a fairly short shelf life, so it should be refrigerated if not quickly eaten.

Here's some Tatsoi growing outside. It's a bit larger than the ones indoors, but still prone to insects.

Garden Tatsoi surrounded by Purslane

If you haven't tried it yet, you should. Ch-ch-ch-check it!