Tokyo Bekana is a new crop here at Red Wagon.
Tokyo Bekana is an Asian green (obviously) with really tender leafy greens and crisp ribs much like bok choi. To store this green, wrap it loosely in a plastic bag and keep it in the refrigerator for at least a week. I have had this head wrapped in my refrigerator for 5 days and it is still perfect.
You can use the tender leaves of Tokyo Bekana as a salad green. The leaves are sweet and crisp. The lower part of the plant will hold up to a stir frying or sauteing. You can use the whole plant in stir frying, oh, soup too!. The leaves will collapse, but still be delicious. I made a slaw and ate it over rice. I want to try this recipe using the TB instead of mustard greens. This looks like it would be really good too. I’ll let you know if I try either, and you do the same for me!
To make the slaw I cut up the vegetables we got last week which were; Tokyo Bekana, hakurei turnips, a few pea shoots, and a walking onion.
Then I made one of my favorite dressings. It’s a miso based dressing.
- 3 Tablespoons white miso paste
- 3 Tablespoons rice wine vinegar
- 1 Tablespoons low sodium soy sauce or tamari
- 1 1/2 tablespoons maple syrup
Just mix that up and toss with your salad. You might not need it all. I like a lot of dressing if I am eating it with grains or rice. Nuts are nice with this salad too.
I’m so happy to have CSA vegetables again.
Have a great week, see you at pick-up.