Spring is a wonderful – yet often stressful – time of year to be a farmer. The unfolding of a new season is always filled with mixed emotions. The days are hectic but the fast-approaching summer feels like the light at the end of a dark tunnel. The best part about working on our farm during the spring is the promise of a fresh meal and an ice cold beer at the end of a hard day.
My husband and I operate a six-acre organic vegetable farm in Parkdale, Oregon. We grow over 50 different varieties of vegetables that we sell to local restaurants, farmers markets, and to our CSA members. We usually take winters off from farm work and I always look forward to my first bite of fresh spring greens after a few months away from production.
Now that the winter slumber party is over, I am ecstatic about all of our spring bounty. With the abundance of produce popping up around the farm, our dinners have been absolutely wonderful. One of the first spring vegetables making their seasonal debut at our farm is the lovely and flavorful green, mizuna.
If you aren’t familiar with mizuna, you are in for a real treat! Mizuna is a Japanese green that is part of the brassica family. It has a mild, peppery flavor with a hint of spice. It is easy to grow, has great germination, and even re-grows again when harvested as cut-and-come-again (just leave about one inch worth of growth at the bottom).
It can handle full sunlight, but prefers a little bit of shade. The only downside to growing this leafy green is that the flea beetles tend to love this stuff as much as we do. (I can’t blame them!)
We usually cover our mizuna directly after seeding. However, depending on where you live, the flea beetles may not be as bad. I always recommend asking fellow gardeners/local farmers for advice if you are unsure about potential pests in your area and you are thinking about planting something new or are just starting your own garden. And hey, if you don’t feel like getting dirty, don’t worry about it. Just run to your local farmers market, pick up a bunch of mizuna, and head straight for your kitchen.
This pasta recipe came to me when I was hungry and craving the mizuna I was harvesting for the farmers market. As it turns out, extreme hunger, dehydration, and too many hours spent hunched in the dirt can result in amazing recipe development!
I hope you all enjoy this pasta dish as much as my husband and I do. It’s simple, fresh, and can be whipped up in less than 30 minutes. Pair this pasta with a glass of your favorite white wine and you have yourself a five-star meal that is affordable and delicious. Cheers!
Peppery mizuna, sweet peas, and crunchy radishes punctuate this easy springtime pasta. Can’t find mizuna locally? Arugula will work too!
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