Podcasts about mizuna

What's the best way to make a change in your community? You could gather signatures and put a question on the ballot, like some animal welfare activists did last year. Or, you could put on a mask, grab a bullhorn, barge into a local restaurant, and demand they stop serving foie gras, a French delicacy made from fattened duck or goose liver. That's exactly the tactic a new group of animal lovers have been trying, and the results are… mixed. Producer Paul Karolyi and Olivia Jewell Love are talking about these so-called “foie gras terrorists,” as well as an under-the-radar zoning change making waves on the west side of town and listener responses to our episode yesterday about Denver rents with Drew Hamrick of the Apartment Association of Metro Denver. Get your tickets to HEYDAY now! We're putting on an indoor fair with urban flair, like a classic county fair but with a very cool Denver twist. Join us on March 8 for classic carnival games, vintage arcade games, Denver-themed balloon art, and a full day of grandstand entertainment, featuring some of your favorite guests from the podcast. It's family friendly, too, if you wanna bring your kids. Get those tickets now at www.heydaydenver.com. Paul quoted this video of Anthony Bourdain on foie gras, this video The Duck Alliance shared with us of their NYE action at Mizuna, and Westword's coverage of the Duck Alliance's previous activities in Denver.  What do you think about the foie gras protests? We want to hear from you! Is foie gras delicious? Should Denver ban it? Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418‬ For even more news from around the city, subscribe to our morning newsletter Hey Denver at denver.citycast.fm. Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

In this weeks episode of Master My Garden podcast John looks at what to sow in the August vegetable garden. August is generally is a month great harvests in our vegetable gardens. Great harvest means bare space when crops like onions, potatoes, garlic , cabbage, cauliflower etc come out. It is important to get these bare spaces filled back in with new crops for the Autumn and beyond. When it comes to what we can sow in August the variety of seeds that we can actually sow is reducing dramatically month to month from a peak in May to almost nothing past September.  So what vegetables can we sow in August? Direct sowing outside: ( all last sowing early in the month)  Spinach Radish Spring onion Milan Purple Top/SnowballSowing in modules for planting outside:  Lettuce Chard Spring CabbageKalePak Choi (better under cover of cloche) Claytona (better under cover of cloche) Mizuna (better under cover of cloche) Tatsoi (better under cover of cloche) Mustard (better under cover of cloche) Sowing In modules for planting inside: Spinach Spring onion Lettuce Pak ChoiClaytona Mizuna  Tatsoi  Mustard  Direct sowing inside: Radish Milan Purple Top/SnowballSpring onion RocketSpring OnionIf you do have bare ground and you don't plan on continuing to plant veg be sure to cover it with green manures to keep soil covered over winter. Christmas potatoes can also be sown now this are generally first early varieties planted now to have new potatoes for Christmas dinner. I personally don't do this but if you want to you can get seed now in garden centres it must be seed harvested from the previous year which has gone through a period of dormancy. There will be a blog post on this episode very soon on my website. This blog and previous blogs along with all podcast episodes are available on my   Website :https://mastermygarden.com/   If there is any topic you would like covered in future episodes, please let me know.   Please like and follow Master My Garden on the following channels    Facebook: https://www.facebook.com/mastermygarden/  Instagram @Mastermygarden https://www.instagram.com/mastermygarden/  Twitter:https://twitter.com/tweetsbyMMG  or email info@mastermygarden.com   Until next week  Happy gardening  John Support the show

Tous les samedis, l'équipe de La table des bons vivants vous propose des recettes de saisons à réaliser chez vous pour vous régaler en famille, ou avec vos amis.

Beside the visual splendour of a thriving vegetable garden, there's such joy to be had from picking your own delicious ingredients.At a perfect time to coincide with Sarah's new book, she takes this solo episode to share a fantastic list of the 12 absolute best vegetables, from flavoursome essentials to the simplest, most cut-and-come-again veg for all seasons.In this episode, discover:Several of the most prolific, cut and come again veg from Mizuna and Rocket to the versatile Swiss ChardVarieties of Kale for the patient gardener or those looking for a quick growerA duo of tomatoes befitting of any garden alongside what Sarah dubs ‘the perfect cucumber'Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeu Follow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5

In this weeks episode John chats about some of the gardening jobs for the month of September. While the sowing and planting is slowing down in the edible garden there are still so much we can do. In the edible garden we can still sow some of the hardy leafy greens that will gives us greens through autumn and winter. These include Mizuna, Claytonia, Spinach, Rocket and more. Don't be afraid to sow lots of these because at this time of the year they won't run to seed or both the way they would in the summer. Tomatoes pinch out the growing tip this month because all the tomatoes won't ripen if it keeps reaching for the skies so by pinching out the growing tip the plants put the energy into growing and  ripening what's on the plant already. Source your autumn sowing onions and garlic now for planting in Oct/Nov. In the rest of the garden there are also lots we can be doing. tidy up beds removing all dying foliage and flowers. Trim hedges, trees and hedges to get them in shapeSet up rainwater harvestingSave seed from flowers and vegetables These are just some of the jobs I will be doing this month in the garden. Enjoy whatever you are doing. There will be a blog post on this episode very soon on my website. This blog and previous blogs along with all podcast episodes are be available on my Website :https://mastermygarden.com/If there is any topic you would like covered in future episodes please let me know. Please like and follow Master My Garden on the following channels  Facebook: https://www.facebook.com/mastermygarden/Instagram @Mastermygarden https://www.instagram.com/mastermygarden/Twitter:https://twitter.com/tweetsbyMMGor email info@mastermygarden.comUntil next week Happy Gardening John Support the show

Postelein, Mizuna, Stielmus, Baby Leaf und Baby Beets für ein fröhlich-buntes Blätter-Salat-Potpourri im Beet und auf dem Teller

Denver Restaurant Week is the perfect occasion for a nice night out without breaking the bank. And that means Frank Bonanno's restaurants have been packed. Along with his wife Jacqueline, he runs a growing empire of restaurants across the city, including the flagship fine dining spot Mizuna and the downtown food hall Denver Milk Market. Host Bree Davies interviewed Bonanno almost exactly one year ago when Mizuna was celebrating its 20-year anniversary under the shadow of a possible sale and demolition. So we invited him back ahead of our one-year anniversary for an update on Mizuna's real estate situation, an explanation of some of the changes he's made during the pandemic, and his thoughts on the future of Denver's dining scene.  Do you want a chance to see Radiolab founder Jad Abumrad at the Paramount Theater on April 17? We're giving away two free tickets, and all you have to do to enter is write a really nice review of City Cast Denver wherever you listen to podcasts, and rate us 5 stars. Then, take a screenshot of your review and send it to us at denver@citycast.fm by April 1. There is an HOA in Green Valley Ranch that has foreclosed on more than 50 homes, according to recent reports from Denverite and Denver7. Peyton's got a full breakdown of the story in our newsletter today: https://denver.citycast.fm/newsletter/ What's your favorite Denver restaurant? Tweet at us @citycastdenver Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

Bereits im Winter können im Haus verschiedene Asia-Salate ausgesät und dann in wenigen Wochen geerntet werden. Dazu gehören Mizuna, Komatsuna, die Blattsenf-Sorten 'Wasabino', 'Purple Osaka', 'Roter Senf', 'Red Giant' u.a.m. Sie schmecken würzig, scharf und sind eine hervorragende Beilage zu verschiedenen Salaten. Und so wird es gemacht: * Balkonkistchen mit torffreier Gemüse-Blumen- oder Universal- Erde füllen * Erde mit flacher Hand andrücken * Mit Aussaaterde auffüllen.Wieder mit flacher Hand andrücken * Asiasalat-Samen kreuz und quer, zwei centimeter tief in die Erde stupsen. Samen zudecken * Aussaat mehrmals sorgfältig mit feiner Brause übergiessen * Balkonkistchen im Zimmer aufstellen * Sobald nach drei bis fünf Tagen Keimblätter erscheinen, das Balkonkistchen an kühleren Standort (circa 18°) auf der Fensterbank platzieren * Ist der Standort zu warm, gibt es nur eine Ernte nach zwei bis drei Wochen * Bei kühlerem Standort sind mehrere Ernten möglich. Wichtig: Blätter in drei centimeter Höhe abschneiden. Optimaler Nachwuchs. * Im März nach draussen stellen.Flüssigdünger geben und grössere Blätter für Spinat oder für Wokgemüse ernten

This episode is part of a special series we're running to celebrate the fact we've now made more than 200 editions of Table Talk. We would like to thank everyone who has joined us on the podcast since it launched and we are so grateful to you for helping us to reach this milestone. To mark the occasion, we've invited some friends of the podcast to make their own mini-episodes, looking back at 2021. It's been another year that'll stick in the mind, but we're doing our best to avoid the C-word (that's Covid) as we get our guests to reflect on the good, the bad and the ugly of the last 12 months. In this episode, we hear from Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC Derek Sarno Prior to co-founding Wicked Healthy and partnering with Tesco, Derek served as the Senior Global Executive Chef for Whole Foods Market, where he oversaw global research and development for the company's prepared foods department, worked with suppliers and leadership to develop and promote plant-based foods across the organisation, and served as Culinary Director for the WFM Academy for Conscious Leadership. Derek is a serial entrepreneur, founding several award-winning restaurants and food service companies in the United States, including the One Hundred Club, Mahalo's Catering, and Mizuna's.  Derek also served as the resident Chef & Gardener at Padma Samye Ling, a Tibetan Buddhist monastery and retreat center in upstate New York.

Yup....it's not the episode you thought it would be, but it is coming soon.  Also, the new NWL2020 dictionary is now available.  Go and check it out!  | MARAKA  | MARKA | MAMBAS  |  | MACACO  |  | MACULA  |  | MAENAD  | ANADEM | MEDAKA  |  | MAZARD  |  | MEGARA  |  | MALATE  | MEATAL/TAMALE | MAMMAE  |  | MAGIAN  |  | MARGAY  |  | MAHANT  |  | MAYHAP  |  | MATSAH  | MATZAH, MATZO, MATZA, MATZOT | MAHUAS  | MAHWAS | MAXIMA  |  | MARKKA  |  | MANUKA  |  | MAKUTA  |  | MARRAM  |  | MAZUMA  |  | MANNAN  |  | MANATS  | ATMANS/MANTAS | MANTUA  |  | MOBCAP  |  | MANEBS  |  | MIHRAB  |  | MIMBAR  |  | MBIRAS  |  | MACLED  |  | MODICA  |  | MUDCAP  |  | MUDCAT  |  | MANCHE  |  | MARCEL  | CALMER | MACULE  |  | MUSCAE  |  | MANIOC  | CAMION/ANOMIC | MANTIC  |  | MYRICA  |  | MUSCAT  |  | MEDIAD  | DIADEM | MALLED  |  | MARLED  |  | MIGAWD  |  | MASJID  |  | MILADY  |  | MANTID  | MANTIS | MADTOM  |  | MAUNDY  |  | MADURO  |  | MANEGE  | MENAGE | MEALIE  |  | MAMMEE  | MAMEE MAMEY | MENSAE  | ENEMAS/SEAMEN | METEPA  |  | METATE  |  | MAIGRE  | IMAGER/GAMIER/MIRAGE | MASKEG  | MUSKEG | MALGRE  |  | MAGLEV  |  | MAUGER  | MAUGRE/MURAGE | MEGASS  |  | MAGUEY  |  | MAIHEM  | MAYHEM | MASHIE  |  | MAHOES  |  | MALLEI  |  | MESIAL  | EMAIL/MAILES/SAMIEL | MAVIES  |  | MAXIXE  |  | MENSAL  | LEMANS | MAMMER  |  | MAMMET  | MAUMET | MYASES  |  | MEATUS  | MUTASE | MEZUZA  |  | MAFTIR  |  | MASSIF  |  | MANFUL  |  | MUGGAR  | MUGGER | MUGHAL  | MOGUL, MOGHUL | MAGLIP  |  | MORGAN  |  | MAGNOX  |  | MAGOTS  |  | MIKVAH  |  |   |  | MARISH  | IHRAMS | MOKSHA  |  | MOLLAH  | MULLAH | MOSHAV  |  | MAHZOR  |  | MURRHA  | MURRA | MUTHAS  |  | MAJLIS  |  | MALKIN  |  | MISKAL  |  | MALOTI (NO S!) | MANITO  | MANITU | MIZUNA  |  | MAYVIN  | MAVIN | MAISTS  |  | MAMLUK  |  | MALLOW  |  | MALTOL  |  | MORULA  |  | MAMMON  |  | MYXOMA  |  | MARRON  |  | MOVANT  |  | MAYPOP  |  | MUDBUG  |  | MILNEB  | NIMBLE | MOBLOG  | 

It's been three years since the first Lime scooter zipped down Denver's streets, and the city is on its second major effort to regulate the aging scooter and bike-share fleets. This new proposal would eliminate the permit process that allowed scooters to spread as far and fast as the market allowed, replacing it with (yet another) public-private partnership and provisions designed to promote access all over the city. Host Bree Davies speaks with Jill Locantore of the Denver Streets Partnership, a coalition of advocates for people-friendly streets, about why they're backing the new effort — for now.  The City Council's Transportation and Infrastructure Committee is debating the proposed scooter regulations tomorrow, so find your council member and make your voice heard!  Also on the show today, the first installment of a new segment we're calling VOICE on the Street. It's a partnership with Denver's street paper, the Denver VOICE, which provides opportunities to Denverites experiencing homelessness and other forms of economic inequity. If you'd like to support VOICE vendors like this episode's guest John Alexander, head over to denvervoice.org/donate. They even have Venmo, so if you want to get a little help directly to John, follow this link and add his name to the note attached to your transfer. Follow us on Twitter: @citycastdenver. Subscribe to our newsletter for photos of our night at Mizuna and learn more about us at citycast.fm/denver. 

This week marks the 20th anniversary of Mizuna, one of Denver's favorite fine dining destinations and the flagship of Frank Bonanno's restaurant empire. But earlier this year, Frank's landlord told him they're planning to sell the Capitol Hill building that houses Mizuna and three other Bonanno spots. We joined the 20th anniversary festivities at Mizuna earlier this week, and our host Bree Davies spoke with Frank about how he's processing the news and thinking about the future.  For more Mizuna memories, check out the restaurant's instagram @mizuna_denver. They've been posting photos and reminiscing about old times all week. Follow us on Twitter: @citycastdenver. Subscribe to our newsletter for photos of our night at Mizuna and learn more about us at citycast.fm/denver. 

Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC, has taken a fascinating journey on his path to revolutionising plant-based food across the world. From personal tragedy, to discovering compassionate eating in a Buddhist monastery, to bringing plant-based food to the masses his story provides a unique window into what drives his passion for change.Host Stefan Gates joins Derek to hear his story, and to discover what's next at Wicked Healthy and Tesco for plant-based food and drink.About Derek SarnoDerek Sarno is the co-founder of Wicked Healthy, LLC, and also serves as Executive Chef & Director of Plant-Based Innovation for Tesco PLC, where he is leading the company’s efforts to bring delicious, unpretentious vegan foods to market.Prior to co-founding Wicked Healthy and partnering with Tesco, Derek served as the Senior Global Executive Chef for Whole Foods Market, where he oversaw global research and development for the company’s prepared foods department, worked with suppliers and leadership to develop and promote plant-based foods across the organisation, and served as Culinary Director for the WFM Academy for Conscious Leadership.Derek is a serial entrepreneur, founding several award-winning restaurants and food service companies in the United States, including the One Hundred Club, Mahalo’s Catering, and Mizuna’s. Derek also served as the resident Chef & Gardener at Padma Samye Ling, a Tibetan Buddhist monastery and retreat center in upstate New York. During his years at the monastery, Derek grew and cooked the meals for the Sangha, and learned how to sit quietly. This time helped him become less of a jerk.Derek is the co-author of the Whole Foods Market Diet cookbook (Fall 2018), and the Wicked Healthy Cookbook (Spring 2018). He is the proud father of Jake (a human boy), and proud foster-dad to Mildred (a ninja squirrel in Portland, OR) and Buddy (a red fox that hangs out behind his house in London.)

Show note links:   Make sure you’re following me on Instagram https://www.instagram.com/imfranexcell/ and tag me into your key takeaways! Email me at fran@franexcell.com with any questions or take aways! For more, head over to: www.franexcell.com/ To sign up for The Positive Pants Planner Waitlist: https://www.franexcell.com/pppwaitlist/ For more information or to apply for The Proactive Pants Mastermind: https://www.franexcell.com/proactivepants Book in a discovery call to see how I can help you: https://calendly.com/franexcell/20min Download your Free Procrastination Buster here: https://franexcell.lpages.co/procrastinationbuster/   Access SubliminialPower HERE (Affiliate link because it’s awesome!)   important lessons from my garden   It’s funny isn’t it, how we can find so many common links and parallels  between so many different areas in life.   So many ‘hidden’ or not so hidden ‘messages’ in the things we do that we often miss or ignore.   So I thought I would demonstrate this with what i’ve learned in lock down in my garden and have a little fun with you today.   I’ve developed quite the set of green fingers during lockdown and there’s a few key things i’ve learned from growing our own ‘stuff’.   From seeds starting in the greenhouse we’ve grown two types of peas. Mizuna greens (which is basically rocket!), lettuce, carrots, rosemary, thyme, radishes, Chard, Beetroot, sunflowers, borage, pumpkins, courgettes….and probably a load of stuff i’ve forgotten!   So what have I learned in the process that can help you in your business or other areas of your life...   You’ve got to clear out the weeds FIRST   If you don’t, the things you WANT to grow won’t or can’t! The weeds will just take over.    So what ‘weeds’ do you need to take out?     Are there some pesky thoughts and beliefs that need weeding out?     Some people that are holding you back?     What are the ‘weeds’ stopping you growing what you want to right now? Everything blooms in it’s own time, patience, let go of control   This is a big one.     You don’t plant a seed one day and expect it to be fully grown the next day do you?  No!     So why do we do this in other areas of our lives?    Delayed gratification is actually SO much more satisfying.     Good things take time.     They take patience.     You can’t rush through the process no matter how hard you want to.      Consistency is key   Oh goodness this is a big one!    When you’re trying to grow something from nothing you can’t just do it willy nilly, every so often.     Are you going to get more results watering your seeds one day, then leaving it for a week….or watering it every day?     There will be hot days where more watering will be required...but water is still needed on the colder days too.    Seeds don’t feed themselves and they can’t grow without water. Nurture   Which takes me nicely onto nurturing.    This is so important, whatever stage you’re at, everything still needs nurturing.     Whether this is audiences, leads, relationships, tech, networks you’re building, clients you have.     It’s the same.    If the plant is a seed, seedling or full grown it still needs nurturing right?     It doesn’t get to a certain point and you just stop.   The needs may change slightly but they can’t flourish and reach their full potential without your nurture right?    Nothing grows on it’s own. Sometimes you can do everything right but it still doesn’t work.   It’s the nature of the beast.    Sometimes, we’ve done everything the right way but it just doesn’t work out for some reason.     Take my Bergamot and Sweet William for example.     They got exactly the same treatment as everything else but they just didn’t grow.     There was just a sad two rows in my seed trays with nothing there.     It didn’t make any sense.     BUT, I can choose to feel like I failed, or blame the seeds for not growing...or I can research it a little more, see where I may have gone wrong and try again next year.    It may be they needed LESS water or MORE water.  Or mabe they would have been better planted straight into the ground.    Just a little different treatment to the other plants.    Just because something doesn’t work the first time doesn’t mean it’s always going to be the case.     If it’s something you want, try again.     Work out what may have gone wrong, see if there’s a different way and go again. Nothing grows bigger than the boundaries you give it   This was interesting for me and sooooo telling.    Once your seedlings get to a certain size you need to put them into a bigger pot.     It’s the only way they’ll keep growing.     And then again and again until they’re ready to be planted in the big vegetable patch or in the flower beds where they can REALLY find their feet (or roots!)    We have some amazing lettuces.  All planted at the same time.     The ones in the veg patch are humongous and have kept us in Salad for months.     There were two that didn’t fit in the patch so we kept them in a big pot.     They are about a tenth of the size.  They simply haven’t grown.     They are very much alive.  Very much there.  But tiny.     So we can’t eat them. They won’t fulfill their purpose!    So where are you boxing in your own boundaries or containers meaning you can’t grow?     Where are you not thinking big enough or allowing your thoughts to keep you playing small?  Certain plants live to choke other beautiful flowers.     They can look pretty but they aren’t everything they seem.     There’s a viscous side to them.     All they want to do is feed off other plants to make themselves feel better.     Are you catching my drift with this one?  ;-)   There will always be the bad seeds who want to see you fail, to bring you down.    Don’t let them.    See them for what they are.     Have empathy for the fact they feel they have no choice.     They aren’t aware.  But you can be!  Team work is so important   Tobes and I created our ‘crop’ all together.     I planted the majority of the seeds and I watered them every single day.     We ‘pricked out’ the seedlings together.     Tobyn got the veg patch ready with weeding and tending to the soil.    We built the frames for the peas together.    I tied up the peas as they were growing so they could grow in the right direction and have the best chance.     We netted so we could protect the plants from pests and keep things organic.   I water the veg patch every day.     Tobes weeds it.     I picked the blackcurrants and raspberries and put them in the freezer.   It’s been team work all the way.     Tobes cooks it!   You don’t have to do everything on your own.     It’s so much easier with someone on your side.     Whether that’s a coach, a mentor, a VA, a business manager, a membership community.     You need to be able to bounce things off other people.  Stay doing the bits you enjoy and work with someone who compliments your skills.   Two heads are better than one and you will have MUCH better results.   Persistence is non negotiable   There may be certain things you don’t want to do that are necessary for the plants to thrive.     Push through it and just get it done rather than keeping it in your noggin…OR get someone else to do it!   It was weeks before I saw ANY results with my seeds.     That can make you give up, stop nurturing and watering….but what if they were JUST about to burst through the soil?     How would you know?    I had to trust they were coming.    Every day i’d go in with a little hope to see nothing.    Wonder why it was taking so long, if I was doing something wrong, how come other people have seedlings already and I don’t...etc etc!     There were doubts if I was doing the ‘right’ thing.     Was there something else I should do?   But I kept going in and doing what needed to be done.   Then one day there was one little green shoot, then another, then eventually I had an entire greenhouse full of seedlings.     I now have 3 vegetable patches full of food.     It’s taken time.  Energy.  Commitment. Trust. Patience.  Experiments.  Nurture.     Has it been worth it?   Hell yes!  When I get to go outside, grab a pea pod, open it and eat the peas straight out of it.     When we eat our dinner every night and there’s something from the garden in there.  It’s worth it.   It’s worth it for the sense of pride.  It’s worth it for the knowledge that I grew it and we get to benefit from the fruits of our labour.   It means more!    It may not always be easy, you have to try different things to see what works.    But when you literally get to enjoy the fruits of your labour it’s worth every effort.   It’s worth the time, the trial, the errors, the failures, the lessons.   So stick with it and tend to that beautiful garden of yours ;-)   Fx

Our hosts check in on urban raised-bed gardening to unearth some surprising facts and philosophies behind the practice, especially in light of our extraordinary #COVID19 time of isolation and quarantine. (Bonus: Dr. Teri shares tips for creating your own small-mammal farmshare.)This novel coronavirus pandemic notwithstanding, Spring has sprung, and shoots and blooms are breaking soil's surface as they have for eons. Spring's arrival alone should fill our hearts with hope.It's the hope that feeds Dr. Teri's passion for gardening. You can't garden without hope. You need hope to appreciate how the seeds you sow so gingerly into your fingertip-formed trenches will germinate, grow, and bear the delicious fruit and vegetables you'll harvest and enjoy a month or more later."There's a certain vulnerability to planting seeds," explains Dr. Teri. "Digging up the soil, understanding the soil, adding some manure or whatever the soil needs to be optimum for whatever I'm putting in...thinking about what the dirt needs, instead of thinking about what I need, what I want."For urban dwellers especially, gardening offers the ultimate feel-good diversion from the isolation blues.Seeds of DiversityWhat's going into the garden this year? Lots of heirloom seeds.Dr. Teri sees heirloom seeds as a fulfillment of the Bodhisattva Vows. "An heirloom seed is something that's not been hybridized or manipulated or genetically modified. We left it alone. We let it do what it does. Instead of forcing it to be something else – for us – we are listening to it and saying, 'what kind of plant are you? What do you do? Why are you here?' Working on the assumption that everything's supposed to work together." On the list this year: ● orange beets● purple carrots● purple lettuce● bok choy● French dandelions● purple basil● Asian basil● Mizuna greens● stinging nettleWild Things at the Welcome TableIn keeping with her Buddhist values, Dr. Teri plans to share her bounty with others...including the community of small mammals with whom she shares her ecosystem!"My neighbors were like, 'oh, that's a lot of work! The bunnies are gonna get it. They're gonna eat all your lettuce.' And I...don't care," says Dr. Teri with a shrug. In addition to rabbits, she welcomes local families of raccoons and skunks. As with most of us, when it came to food, Dr. Teri used to draw a line between humans and other species. But this changed after local wildlife got into her garbage cans repeatedly to feast on pungent cheese rinds, and subsequently strewing trash across the neighborhood. "I decided to stop doing that. I yielded to them, and started putting French cheese crusts out on the back patio on this metal tray." She draws parallels between her small mammal smörgåsbord and the Hindu-Buddhist tradition of leaving offerings after feasts. "There are Buddhist rituals where we have a feast and the leftovers of the feast end up going out in the backyard, for the animals. Beyond that, in the name of ecosystem balance, if they want my cheese crust...I don't want my cheese crust. They've been here for generations before I ever was, before this house was here. Why would I put it in the garbage? It started to not compute anymore."Listen now on: Apple Podcasts

Adam Ross is a Private Chef in Dallas, Texas and Napa, California. Adam gets vulnerable while reflecting on what it means to be a chef inside and outside of a restaurant. He reminisces about his high school culinary instructor giving him a copy of Anthony Bourdain’s book, Kitchen Confidential, and it all changed from there. He was hooked and ready to hop on the pirate ship. We scour the garden for alternatives to some popular produce to level up our menus. We get to hear about his adventure swimming with the sturgeons at Passmore Ranch from one of Adam’s #UnsungHospitalityHeroes, Michael Passmore, who nicknamed him, “Aquaman”. Website - chefadamross.crevado.com Instagram - @ChefAdamRoss Where are you from originally? Danbury, Connecticut and Tampa, Florida First job in the industry? Catch 23 Latin Caribbean Seafood, Tampa, at age 15 Proudest moment(s) of your career? Anthony Bourdain tasting at Mizuna, SF Zaga 30 under 30, James Beard Dinner Napa 2018 Two things most people don't know about you? Graduated from a high school I've never actually been to. Film Nerd Food and/or drinks staples in your house? Eggs, Liquid Shio Koji, Fish Sauce, White Burgundy, Sour Beer Words to live by? Seasoning, Balance, Execution. Trust your gut Florida-raised Adam Ross has been cooking in professional kitchens since the age of 15. He began cutting his teeth in Denver, CO before moving to Hawaii where he experienced invaluable cultural and culinary learning from the region’s best chefs. Training in the James Beard award-winning kitchens of Alan Wong and Chef Mavro, Adam honed his skills in classic technique, while gaining insightful understanding of how Hawaii’s reverence for local ingredients, customs, and traditions influence its cuisine. After gaining further restaurant cooking perspective by working in esteemed kitchens throughout New York City and the San Francisco Bay Area, Chef Adam found a home in the Napa Valley. Following time at Thomas Keller’s Ad Hoc, he was honored to be part of The Restaurant at Meadowood kitchen staff before joining Napa Valley's 1313 Main as Executive Chef at age 25. It was at 1313 Main that Adam would hit his stride, garnering positive reviews and awards for his creative perspective on Californian cuisine. 1313 Main closed after the Napa fires in 2017 at which time he began personal cheffing. Since that shift Chef Adam found a better sense of balance and a deeper respect for the craft outside of a restaurant.

BGBS 018: Creating Happy People | Frank and Jacqueline Bonanno | Bonanno ConceptsToday's story features the husband and wife team behind Bonanno Concepts, Frank and Jacqueline Bonanno. Frank and Jaqueline Bonanno have built a restaurant group in Denver on the values of Pride, Family, and Excellence. If you talk to any of their hundreds of employees they'll all tell you the exact same thing. Not only with they tell you this but they believe it with all their hearts. They believe they are family. They have tremendous pride in what they do and know that the product they are providing is excellent.  It is clear that these values permeate their business and their culture because this is how they view food and it's place in our lives. Frank and Jacqueline Bonanno fell in love over after-shift drinks and romantic conversations centered around deeply flavorful food, nuanced service, and the business of restaurant excellence. In their twenty odd years as a couple, Bonanno Concepts built nine restaurants, two bars, a pie shop and a 16-venue marketplace. Eighteen of their executive chefs and managers used their experiences with the Bonannos to springboard restaurants of their own, and in a very real sense, the Bonannos have shaped and elevated the culinary landscape in Colorado. We conducted this interview, sitting in the wine room of their very first restaurant – Mizuna. In this episode we talked about: The history of Mizuna; what Frank was doing prior to being in the restaurant business and what steps led him into owning not only Mizuna, but many other businesses. What Frank thought his parents, especially his dad, would have said about him being in the food industry, which actually had a surprising turn for him. The specificity of Frank glorifying Italian food. Jacqueline's history growing up in Indiana and coincidently working in the restaurant space growing up and going through her college years. What led Frank and Jacqueline to pursue a journey in the restaurant industry and business. Tips Frank has for people wanting to go into culinary school. Frank and Jacqueline's thoughts on the lack of passionate and qualified workers in the restaurant industry to step back and become a leader. How Frank and Jacqueline met…and their different versions on how they fell they in love. The very specific details Frank and Jacqueline notice that make the biggest difference to the overall quality and experience in food service. Pizza pizza pizza!! Why Pizza is so important to Frank and what he loves so much about it. Frank's pizza competition experience as a judge and his thoughts on why people have a particular pizza preference. The journey of Frank's positions in Denver working for many places, building numerous experience, and practicing his systems of managing. Frank's thoughts on what it's like being a chef and what anyone could expect. The “unique” decision for naming the restaurant Mizuna. What opening day for Mizuna was like and why it was an instant success! The tragic loss of Frank's partner Doug and what impact that had on them and the business. How Jacqueline ended up getting involved with the business and how she learned the restaurant business. Quotes: [10:23] “Basically I did like the food service industry and I served as a kid in the best means for me to surf during the day was to work in a restaurant at night to make money when I was in high school and college.” [12:31] “We didn't tell my father I was cooking for about a year and a half until after I decided I really was just going to do this seriously because he wanted me to get into real estate or finance or something, something different.” [20:11] “It's more of if you learn the proper way to do something and learn it really well, you'll be good at it the rest of your life, you'll be well rounded.” [23:53] “[Frank] I think that it is just very difficult to find the quality of person who wants to step back and learn and grow in a position because you can go make 50 cents more an hour tomorrow working across the street and the attitude is I can, I just want money and so the passion is not there that was there 20 years ago. [Jacqueline] It's hard to remain passionate when you have a huge college loan bill you're trying to pay off.” [39:13] “The thing to me about pizza is that it is the most artisanal food. It's just like pasta. You start with flour, water and yeast. You cultivate it and then it goes into a really hot oven. You put fresh cheese that you've made. Fresh Mozzarella we've made on top of it with some really quality imported Italian tomatoes and fresh basil like I just, the simplicity of pizza is why I love it.” [58:59] “The hard thing about being a chef is letting go for sure. Because if you're trying to be too controlling, you're probably not gonna be successful. If you can't trust people to do it. And that would be the same thing in running any business.” [70:48] “We were on a three-month waiting list from the day we opened.” [97:35] “20-year-old self looking at me now, would probably say, I can't believe what you've accomplished. That would be it, probably. I never thought you'd be here.” Links Mentioned On Our Show: Bonanno Concepts Mizuna Luca Bones Osteria Marco ‍

Zoie Mizuna is a warrior-hearted, bad ass DJ. She's my friend from a past life, and someone I'm happy to be a friend to in this one. Thank you for being who you are and being on the show Zoie Mizuna! Do check out Zoie's mixes and live performances: Soundcloud: https://soundcloud.com/zmizuna Facebook: https://www.facebook.com/zoiemizuna/   Up coming shows this summer: BAMF! Bellingham Arts and Music Festival: Saturday, June 1, 11:15pm @ The Lookout Arts Quarry, Bellingham, WA Expansion Festival: Saturday, June 22, 7:00pm @ The River Willow Farm, Duvall, WA Cascadia NW Music and Arts Festival: Saturday, July 27, 9:00pm @ The Masonic Family Park, Granite Falls, WA Easy ways to support Authentic Warrior Radio: Subscribe, rate, and review on itunes here Subscribe on Patreon at www.patreon.com/authenticwarriorradio

Replay of segment 3 of The Wisconsin Vegetable Gardener Radio Show from 3-16-19 Heard on 860AM WNOV & W293cx 106.5FM Milwaukee, WI Saturday mornings 9-10AM CST Heard on WAAM 1600 AM Ann Arbor, MI Sundays 7-8AM est Heard on WWDB 860 AM Philadelphia, PA Sundays 7-8AM est Starting April 2nd Heard on KMET 1490 AM Tuesdays 9 - 10 AM pst Banning, CA listen here during show hours for your station: WNOV https://tinyurl.com/y8lwd922 WWDB: https://wwdbam.com/ WAAM https://tinyurl.com/p68cvft Check out https://thewisconsinvegetablegardener.com/ Contact Joey and Holly: Email them at TWVGshow@gmail.com Reach the show anytime through the Instant access text hotline 414-368-9311 Thank you for listening and downloading the show. Topics: Joey and Holly talks in segment 3 about 10 cool season crops you can plant right now “when the soil can be worked 1.Beets 2.Broccoli .Cauliflower 3.Kohlrabi 4.Peas 5.Radishes 6.Spinach 7.Pak choi (Bok choy) 8.Leaf lettuce Mizuna 9.turnips / rutabagas 10. Mustard 11. Spring garlic keep up to date with shows here https://thewisconsinvegetablegardener.com/radio-2/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Tweet us at #twvg or @twvgshow The show runs March - Oct Check out the following sponsors that make the radio show possible: Thank you Power Planter of www.powerplanter.com IV Organics of www.ivorganics.com Dr. Earth of www.drearth.com organic Root maker of www.rootmaker.com Flame Engineering Inc. of www.flameengineering.com Use coupon code WVG19 to get free shipping. Pomona Universal Pectin of www.pomonapectin.com Bobbex of www.Bobbex.com: Beans & Barley of www.beansandbarley.com MIgardener of www.MIgardener.com Outpost Natural Foods Co-op of www.outpost.coop Root Assassin of www.rootassassinshovel.com . Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off &free shipping one time use only BioSafe of www.biosafe.net Save 10% on your next order use coupon code TWVG at checkout Chapin Manufacturing Inc. of www.chapinmfg.com Pro Plugger of www.proplugger.com Dharmaceuticals of www.dharmaceuticals.com Soil Savvy of www.mysoilsavvy.com Use coupon code TWVG19 to save 10% at checkout Tomato Snaps of www.tomatosnaps.com Drip Garden of www.dripgarden.com Drip Garden The Madison Greenhouse Store of www.madisongreenhousestore.com Standard Process Inc. of www.standardprocess.com Big Fat’s Hot Sauce of www.bigfatshotsauce.com Soil Diva of www.soildiva.net World’s coolest floating rain gauge of www.WorldsCoolestRainGauge.com Clyde’s vegetable planting chart of www.clydesvegetableplantingchart.com NuNu Natural Healing of www.nunuhealing.com RowMaker of www.rowmaker.com Eco Garden Systems of www.ecogardensystems.com Use coupon code (wiveg2019) and get $295 off the list price of $1,695 PLUS free shipping (a $250 value). Shield n seal of www.shieldnseal.com Bluemel's garden & landscape center of www.bluemels.com Phyllom BioProducts of PhyllomBioProducts.com Norwalk juicers of www.norwalkjuicers.com Use coupon code Garden talk Free Continental US shipping on the Model 290 Juicer Tree Ripe of WWW.tree-ripe.com Hydrobox of https://gohydrobox.com/

Vegetable Gardeners: New Years Resolutions On this week’s episode, the guys discuss their New Years Resolutions for their own personal gardens. Some of their New Years Resolutions include expanding their garden size, growing more cover crops, growing more winter squash in spring, doing more pickling and fermenting, and growing more okra. Travis mentions that he has plans to expand his garden area by 1/4 acre after the removal of trees and finishes the preparation of the soil so he can get started planting spring crops. This will add at least six more subplots to his current garden production. Another resolution is that he would like to incorporate more summer cover crops into the rotation, especially in the months of August and September when many things won't grow due to the extreme heat. He also mentions that he wants to grow more crops that can be harvested more than one time. So crops like Asian greens, Lacinato kale, tiger collards, and okra would all be great because you are able to get multiple harvests off that one crop. Greg explains that one of his New Years Resolutions is to increase his soil health by nurturing the earthworm and microbial populations in it. Another resolution he has is to do a better job in succession planting this coming year. The last resolution that Greg mentions is he wants to go back to growing his favorite field corn variety, Hickory King. It is an old heirloom variety that produces around 12 to 13-foot tall stalks and each stalk produces two huge ears of corn. Overall, Greg and Travis looking forward to trying out these New Years Resolutions and hope to have more successful gardens in the new year. Show and Tell Segment On the show and tell segment, Travis has some Purple Vienna Kohlrabi and Premium Greens Mix that he grew in his garden. The Purple Vienna Kohlrabi is a great fall/winter vegetable that is cold-hardy, fast-growing and great to eat. The leaves are edible, but most people grow them for the bulb which sits at the bottom of the plant. The bulb has a flavor that resembles a cross between cabbage and cucumber. The Premium Greens Mix is a combination of several different greens like Tatsoi, Mizuna, Arugula, Red Mustard, and Red Russian Kale. This is a great fast-growing, productive crop that grows in the cooler months. It is a "cut and come again" crop that may be harvested 3-4 times throughout the cool growing season. It's great when prepared raw for a salad, but also can be sautéed with other cool weather vegetables. The tool of the week is the Farmers file that has a double-side for taking the excess material off and single-side for finishing up getting that edge as you want it. Greg talks about the new hand-held Oscillating hoe that they have been working on that has been redesigned to fix on a handle. Viewer Questions Segment On the question and answer segment, the guys answer questions about NOP compliant pelleted seed and how to plant mustard as a cover crop. The NOP is the organic compliant pelleted seed which you see a lot with carrots or lettuce. They explain that pelleted seed will definitely be something they carry in the future, but the varieties may be limited initially. They contrast growing a large cover crop of mustard versus a small one and explain that broadcasting is more feasible on a larger plot while a walk-behind seeder works well for smaller plots. Greg says if he is using mustard for a cover crop he will broadcast it, but if he is using it for a food crop he will use the seeder and plant in rows. Tool of the Week Farmer's File https://www.youtube.com/watch?v=l034fuHKSzw

Vegetable Gardeners: New Years Resolutions On this week’s episode, the guys discuss their New Years Resolutions for their own personal gardens. Some of their New Years Resolutions include expanding their garden size, growing more cover crops, growing more winter squash in spring, doing more pickling and fermenting, and growing more okra. Travis mentions that he has plans to expand his garden area by 1/4 acre after the removal of trees and finishes the preparation of the soil so he can get started planting spring crops. This will add at least six more subplots to his current garden production. Another resolution is that he would like to incorporate more summer cover crops into the rotation, especially in the months of August and September when many things won't grow due to the extreme heat. He also mentions that he wants to grow more crops that can be harvested more than one time. So crops like Asian greens, Lacinato kale, tiger collards, and okra would all be great because you are able to get multiple harvests off that one crop. Greg explains that one of his New Years Resolutions is to increase his soil health by nurturing the earthworm and microbial populations in it. Another resolution he has is to do a better job in succession planting this coming year. The last resolution that Greg mentions is he wants to go back to growing his favorite field corn variety, Hickory King. It is an old heirloom variety that produces around 12 to 13-foot tall stalks and each stalk produces two huge ears of corn. Overall, Greg and Travis looking forward to trying out these New Years Resolutions and hope to have more successful gardens in the new year. Show and Tell Segment On the show and tell segment, Travis has some Purple Vienna Kohlrabi and Premium Greens Mix that he grew in his garden. The Purple Vienna Kohlrabi is a great fall/winter vegetable that is cold-hardy, fast-growing and great to eat. The leaves are edible, but most people grow them for the bulb which sits at the bottom of the plant. The bulb has a flavor that resembles a cross between cabbage and cucumber. The Premium Greens Mix is a combination of several different greens like Tatsoi, Mizuna, Arugula, Red Mustard, and Red Russian Kale. This is a great fast-growing, productive crop that grows in the cooler months. It is a "cut and come again" crop that may be harvested 3-4 times throughout the cool growing season. It's great when prepared raw for a salad, but also can be sautéed with other cool weather vegetables. The tool of the week is the Farmers file that has a double-side for taking the excess material off and single-side for finishing up getting that edge as you want it. Greg talks about the new hand-held Oscillating hoe that they have been working on that has been redesigned to fix on a handle. Viewer Questions Segment On the question and answer segment, the guys answer questions about NOP compliant pelleted seed and how to plant mustard as a cover crop. The NOP is the organic compliant pelleted seed which you see a lot with carrots or lettuce. They explain that pelleted seed will definitely be something they carry in the future, but the varieties may be limited initially. They contrast growing a large cover crop of mustard versus a small one and explain that broadcasting is more feasible on a larger plot while a walk-behind seeder works well for smaller plots. Greg says if he is using mustard for a cover crop he will broadcast it, but if he is using it for a food crop he will use the seeder and plant in rows. Tool of the Week Farmer's File https://www.youtube.com/watch?v=l034fuHKSzw

Improving Your Irrigation in the Garden On this week’s episode, the guys discuss the best solutions for vegetable garden irrigation. They discuss which crops are more suitable for overhead irrigation or hand-watering. These would include very short-term crops like potatoes, mustard, or mixed greens. They have such a short maturity date, it's really not worth the time to install drip irrigation on these crops. With longer maturing crops, they recommend using drip irrigation for many reasons. Using drip tape for garden irrigation saves time from having to move sprinklers around the garden and it also uses less water because the water is applied directly to the plant roots. Drip irrigation will also reduce weed pressure and plant diseases by limiting leaf moisture. Greg states that drip tape was designed to either go sub-surface or underneath the plastic mulch. That is the most effective way because it will not move around on you as it does laying on top of the soil. Our drip tape comes with emitters every 12 inches apart which allows water output for .4 gallons a minute per 100 feet. Using drip irrigation you are not wasting any water and all that water is going directly where the plant needs it. They answer some frequently asked questions about run time and using it with a gravity-fed system, lifespan, and removal. Show and Tell Segment On the show and tell segment this week, the guys provide an update of the demonstration garden at the Hoss Tools Sustainable Living Center as part of the Sunbelt Ag Expo. Greg mentions that things are growing well despite some heavy whitefly pressure. They have a good stand of Ambrosia sweet corn growing and it will need hilling soon. They applied drip tape irrigation which has been great in these drought temperatures we have been experiencing. Travis mentioned that he recently planted a mixed greens variety that has Tatsoi, Mizuna, Red Russian Kale, and Arugula. He also mentions that his jambalaya okra is producing very well and he's been using a new technique called the "prune and whoop" which has been effective. The tool of the week is Rabbit and Squirrel Repellant this is the best product for keeping small rodents from eating your Brussel sprouts and cauliflower plants. It works best to apply early on in the garden and don't use close to harvesting time. The second tool of the week is we now offer a 1-pound package of Broadleaf Mustard. Cover crops are great for the garden because they break down into the soil and apply nutrients that the soil needs. Another advantage cover crops have is they keep nematode pressure to a minimum in the garden. These cover crops can be planted with a seeder or broadcaster in the garden. Viewer Questions Segment On the question and answer segment, the guys answer a question about planting cover crops. Greg mentions that cover crops will need a light layer of soil on top of them to germinate. If you have any kind of small seed you should plant it very shallow in the soil, but with full soil contact. So after broadcasting on top of the soil, a light raking is needed to cover the seeds for germination. Greg recommends planting these seeds at least a half inch in the soil. He mentions that a disk behind a tractor would bury the seeds too deep, but that the Disk Harrow attachment for the Hoss Wheel Hoe is a great way to cover those seeds in the vegetable garden. Tool of the Week Rabbit and Squirrel Repellent Broadleaf Mustard Cover Crop Seed https://www.youtube.com/watch?v=w00gzeomf08

Improving Your Irrigation in the Garden On this week’s episode, the guys discuss the best solutions for vegetable garden irrigation. They discuss which crops are more suitable for overhead irrigation or hand-watering. These would include very short-term crops like potatoes, mustard, or mixed greens. They have such a short maturity date, it's really not worth the time to install drip irrigation on these crops. With longer maturing crops, they recommend using drip irrigation for many reasons. Using drip tape for garden irrigation saves time from having to move sprinklers around the garden and it also uses less water because the water is applied directly to the plant roots. Drip irrigation will also reduce weed pressure and plant diseases by limiting leaf moisture. Greg states that drip tape was designed to either go sub-surface or underneath the plastic mulch. That is the most effective way because it will not move around on you as it does laying on top of the soil. Our drip tape comes with emitters every 12 inches apart which allows water output for .4 gallons a minute per 100 feet. Using drip irrigation you are not wasting any water and all that water is going directly where the plant needs it. They answer some frequently asked questions about run time and using it with a gravity-fed system, lifespan, and removal. Show and Tell Segment On the show and tell segment this week, the guys provide an update of the demonstration garden at the Hoss Tools Sustainable Living Center as part of the Sunbelt Ag Expo. Greg mentions that things are growing well despite some heavy whitefly pressure. They have a good stand of Ambrosia sweet corn growing and it will need hilling soon. They applied drip tape irrigation which has been great in these drought temperatures we have been experiencing. Travis mentioned that he recently planted a mixed greens variety that has Tatsoi, Mizuna, Red Russian Kale, and Arugula. He also mentions that his jambalaya okra is producing very well and he's been using a new technique called the "prune and whoop" which has been effective. The tool of the week is Rabbit and Squirrel Repellant this is the best product for keeping small rodents from eating your Brussel sprouts and cauliflower plants. It works best to apply early on in the garden and don't use close to harvesting time. The second tool of the week is we now offer a 1-pound package of Broadleaf Mustard. Cover crops are great for the garden because they break down into the soil and apply nutrients that the soil needs. Another advantage cover crops have is they keep nematode pressure to a minimum in the garden. These cover crops can be planted with a seeder or broadcaster in the garden. Viewer Questions Segment On the question and answer segment, the guys answer a question about planting cover crops. Greg mentions that cover crops will need a light layer of soil on top of them to germinate. If you have any kind of small seed you should plant it very shallow in the soil, but with full soil contact. So after broadcasting on top of the soil, a light raking is needed to cover the seeds for germination. Greg recommends planting these seeds at least a half inch in the soil. He mentions that a disk behind a tractor would bury the seeds too deep, but that the Disk Harrow attachment for the Hoss Wheel Hoe is a great way to cover those seeds in the vegetable garden. Tool of the Week Rabbit and Squirrel Repellent Broadleaf Mustard Cover Crop Seed https://www.youtube.com/watch?v=w00gzeomf08

Frank Bonanno found his passion early, working in restaurants most of his life. After he graduated from the School of Finance at the University of Denver, Bonanno revisited that passion for restaurants by earning a second degree at the Culinary Institute in Hyde Park, NY. In the late 90's when he wasn't being paid to cook he was staging throughout cities in both Europe and in the States. In 2001 he opened Mizuna, rated by Zagat as one of the top restaurants... not just in Colorado, but in the nation. Today, Under his restaurant group, Bonanno Concepts, Bonanno operates a total of 10 concepts  in the Denver Colorado area. On top of all this he's the author of two books and the Host of Chef Driven on PBS.

For the rest of the year, we’ll be revisiting previous episodes of Last Chance Foods.  When Great Performances CEO Liz Neumark started a farm seven years ago, she asked her farmer not to grow kale. Even back then, she’d grown tired of the all-reigning queen of superfoods. While farmer Bob Walker ignored her request and planted kale anyway, Neumark notes that there are plenty of other greens in the fields that are both fascinating and worthy of the spotlight — tatsoi and mizuna are two prime examples.  Tatsoi is a deep green color with shiny round or oval-shaped leaves.The stems are long and tender, with a snap similar to bok choy. Mizuna, which is related to mustard greens, has leaves that are lighter green with jagged edges. They’re both in season right now and serve as a perfect transition from the tender lettuces of early fall to the hearty brassicas of winter. Neumark, who recently published the cookbook Sylvia’s Table: Fresh, Seasonal Recipes from Our Farm to Your Family, said there’s plenty of ways to eat tatsoi and mizuna. They’re primarily used in salads, but can also be stir-fried quickly. “[You can add them] in a great vegetable soup at the end,” she said. “You don’t have to cook them as long as everything else. If you cut them into strips and mix them in, they give great color, great texture, and a wonderful fresh flavor.” The greens also pair well with other fruit and vegetables currently in season. “The tatsoi is a great foil to other flavors such as a citrus, combining it with orange segments or roasted butternut squash,” Neumark said. As for getting kids to eat the unusual-sounding greens, she joked that the most effective way might be to just dip them in chocolate. Barring that, Neumark reflected that getting children involved in harvesting or cooking with vegetables seems to be effective, as well. “The first thing we do is have them do the harvesting, and while they’re there picking, they’re nibbling,” she said. “The second thing is if they cook it. Whether they’re slicing it, chopping it for salad, or cooking it up in an omelet or a pasta dish, whatever it is that they’re doing, they’re more likely to eat it. So the tip is: get them involved.” Try recipes from Sylvia’s Table for Great Greens and Farmers’ Market Salad. Both are below. Neumark wondered whether a tatsoi pesto would make for a tasty sauce. Have you tried it? If so, how’d it turn out? Let us know in the comments. Sylvia’s Table Great Greens 1 large bunch tatsoi 2 tablespoons olive oil 1 small garlic clove Pinch of red chile flakes 1 teaspoon butter Salt and freshly ground pepper 1. Rinse the leaves thoroughly. Remove the tough bottom third or so of the stalk and discard or reserve it for soup or broth. 2. Roughly chop the leaves into 1-inch-wide strips. Heat a medium saucepan over medium heat and pour in the olive oil. Smash the garlic with the red chile flakes, add to the pan, and sauté for about a minute. Scatter in the chopped leaves and cover the pan. 3. Check after about 5 minutes to see if the pot seems dry and add a couple tablespoons of water if needed. With tongs or a spatula, flip the leaves over and cook, uncovered, until they are just tender. Stir in the butter, season with salt and pepper to taste, and serve.   Sylvia’s Table Farmers’ Market Salad 2 large or 3 medium cucumbers 2 tablespoons fresh lemon juice or red or white wine vinegar 6 tablespoons olive oil salt and freshly ground pepper 2 tablespoons roughly chopped assorted herbs, such as chervil, basil, cilantro 2 cups assorted heirloom cherry tomatoes, cut into halves or quarters ½ cup thinly sliced scallions, green and white parts ¼ cup diced red onion ½ cup diced radishes ½ cup sliced snap peas ½ cup fresh peas 2 cups mizuna Scrub the cucumbers, but do not peel them unless their skins are waxed, or peel them in strips. Cut the cucumbers in half lengthwise and scoop out the seeds. Slice the cucumbers crosswise about ¼ inch thick, into half moons. Whisk together the lemon juice and olive oil in a salad bowl. Season with salt and pepper to taste. Add the cucumbers and the remaining ingredients, and toss gently; taste and adjust the seasoning.