Cooking with Mizuna… and a whole lotta veggies!

There’s a gem of a place to visit close to downtown San Diego called Specialty Produce. I had the pleasure of touring their produce warehouse last week. The place is amazing… I was in foodie heaven discovering all of the fresh fruits and vegetables that they carry. Unless you go directly to the farmers themselves, you’re not going to find anything fresher in San Diego County. San Diego’s best restaurants and catering companies order weekly from Specialty Produce to help them create seasonally appropriate & fresh menus. If you’re looking for something special, check out their website to see what they currently have in stock… it changes weekly based on what’s in season. It’s definitely a warehouse, not a store, but you’re welcome to stop in and purchase any specialty items that you might be looking for.  Here are a few goodies I came away with on my first visit…
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Mizuna, radicchio, golden beets, zucchini, yellow squash, portobello mushroom, yellow tomato, some other kind of tomato, baby purple artichokes, shiitakes, Meyer lemons & a mango. I was a little overwhelmed when I got home with this stash of goodies. What on earth was I going to use first??  Definitely the mizuna.  I wasn’t sure exactly what to do with it, but it was the item in my shopping bag that I was most enthralled with.

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If you’re not familiar with Mizuna, it’s an Asian green that can be eaten raw (in salads) or cooked. It’s flavor is sort of nutty or peppery- similar to arugula. Specialty Produce carries a really cool, unique assortment of micro/petite greens & herbs. I tried the micro-mizuna. I’ve had mizuna in salads before, but I was interested in how it would taste cooked.

I decided to begin with a stir fry: Wok Sauteed Mizuna & Portobello Mushrooms with Minced Chicken.

Here’s what I used:
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Since we’re eating healthy around here, I utilized a boatload of vegetables in this stir fry- mizuna, portobello mushrooms, swiss chard, carrots & onion, and I decided to keep the sauce light. The sauce was basically a mixture of soy sauce, garlic, chili garlic sauce and lime juice. I was a little afraid that it wouldn’t be enough flavor, but it ended up being just perfect.
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I served the stir fry over brown rice and sprinkled a few peanuts on there too.
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All of us enjoyed this vegetable-packed meal… even my vegetable-phobic 7 year old (though he pushed all of the green things aside). I’m excited to re-visit Specialty Produce- I have my eye on baby cilantro, black kale, freckles lettuce and a large array of mushrooms that I’ve never even heard of before!

This recipe can be found here:  Wok Sauteed Mizuna

Leave a Comment




18 Responses to “Cooking with Mizuna… and a whole lotta veggies!”

  1. 1

    VeggieGirl — March 19, 2009 @ 3:45 AM

    Lovely dish!!

  2. 2

    Ari (BakingandBooks) — March 19, 2009 @ 5:20 AM

    Can I just say that your website looks amazing! Wow. Go you! I love how you’ve changed things up.

  3. 3

    patsyk — March 19, 2009 @ 5:29 AM

    Wow! What a haul! You are lucky to have such a great source for those veggies!

  4. 4

    Elle — March 19, 2009 @ 5:38 AM

    Everything looks so fresh and delicious! I want to shop there, too!

  5. 5

    Ben — March 19, 2009 @ 6:06 AM

    Wow look at all that fresh and beautiful produce, I miss markets :( I’ve never cooked with mizuna, but I’ll look for it when we start getting fresh veggies around here :)

  6. 6

    LaTavolaMarche — March 19, 2009 @ 6:47 AM

    YUM!! Now I’m starving -your mix of GORGEOUS pics & great recipes has got me hungry!!

  7. 7

    lisaiscooking — March 19, 2009 @ 6:49 AM

    What a great place to shop! Your stir fry sounds great with brown rice.

  8. 8

    Daziano — March 19, 2009 @ 7:34 AM

    Hi there!!! Love your new site!!!

  9. 9

    jennywenny — March 19, 2009 @ 7:45 AM

    I’m totally confused about specialty produce, I must make a trip sometime. Really scared of getting in peoples way as I trapse around.

    I’ll have to try this recipe as I have a bag of mizuna from bewise this week and I’ve had it before and found it to be inedible, I tried it raw, I tried cooking it like I do chard or collards and it was incredibly bitter.

  10. 10

    nina — March 19, 2009 @ 8:18 AM

    What inspiration that must have been!!! I love those purple artichokes!!!! Love dish with the mizuna!!!!

  11. 11

    The Duo Dishes — March 19, 2009 @ 9:00 AM

    Never too many veggies! You can make a myriad of cheap, quick and easy meals with them…raw, roasted, boiled, mashed. Love it!

  12. 12

    Culinary Wannabe — March 19, 2009 @ 9:13 AM

    Now this is eating healthy! You are lucky to have such an amazing food resource.

  13. 13

    Judy — March 19, 2009 @ 12:18 PM

    I love what you are getting from Specialty Produce! Lucky you to have a place like that near you!!!

  14. 14

    Mike — March 19, 2009 @ 12:28 PM

    Wow I’m jealous of that produce–that looks incredible

  15. 15

    snooky doodle — March 19, 2009 @ 1:20 PM

    wow how many nice and fresh veggies. nICE RECIPE :)

  16. 16

    an — March 19, 2009 @ 6:13 PM

    Beautiful dish…and healthy. What more could anyone ask for?

  17. 17

    Elyse — March 19, 2009 @ 11:08 PM

    Wow! This dish looks totally fabulous. What wonderful ingredients!

  18. 18

    Katrina — March 20, 2009 @ 5:31 AM

    Yum! Can you come make dinner at our house? ;)