Japanese Hot Pot with Mibuna Cabbage Rolls

It's no secret that we're obssessed with asian greens at Roaring Gardens. Mibuna is no exception! Similar to mizuna greens, mibuna has a mild mustard flavour. 

Mibuna can be an excellent addition to salads, stir-frys, or any recipe requiring sauteed greens. This week, we decided to use it as the filling of a cabbage roll that is simmered in a delicious broth. See below for the Japanese Hot Pot recipe! 

Japanese Hot Pot with Mibuna Cabbage Rolls

Serves 4-6



Veggie Kombu Broth

4 cups of water

1 Serrano Pepper

1/2 package of kombu kelp

1/2 cup dried Shiitake Mushroom

Mibuna Cabbage Rolls 

10 Napa Cabbage leaves 

1/2  bunch mibuna 


1 cup shiitake mushrooms, de-stemmed and roughly chopped

3 green onions, diced


1 package rice noodles

1 bunch blistered shishitos (optional) 


1). Prepare the Kombu Broth.  Combine the water and kombu in a pot over medium-high heat. Bring to a simmer and remove the kombu before it comes to a full boil. Add the shiitakes and serano and simmer for another minute or so. Take off the heat and set aside for later, letting it steep.

2). Boil the napa cabbage leaves in water for about 8-10 minutes until the inner stems are tender. When done, put leaves in a strainer to drain. 

3). Lay the napa cabbage leaves on a baking sheet or cutting board in 2 sets of 5 (if you have a bamboo rolling set then that works best!). Overlap the leaves slightly, and alternate the stems facing up and down every other leaf. Make sure the inside of cabbage leaves are facing up! This makes it easier to roll. 


Overlapping Napa Cabbage Leaves alternating the stem and leaf sides. 

Overlapping Napa Cabbage Leaves alternating the stem and leaf sides. 


4) Blanch the mibuna in water with 4 tbs salt for a minute or two (to pull out the bitterness). Drain in a strainer getting as much excess water out as possible. Put a handful of the mibuna at the start of each cabbage roll set. 





5). Roll the cabbage with the mibuna inside making sure to make it as tight as possible. You should have two long rolls. 


6) Cut the rolls into 2 inch thick rounds.







7). Put the broth back on at medium-high heat and bring to a boil. Add the additional shiitake mushrooms and the green onions. Add rice noodles and simmer until cooked. Add the sliced cabbage rolls and the quail eggs (if using), and simmer for another 2-3 minutes. 

8). Ladel into bowls to serve! 


Salad Turnip Green Frittata

Unsure of what to do with those beautiful salad turnip greens? Don't throw them in the compost! When sauteed, the greens make a great substitution for kale or chard in dishes. Turnip greens actually provide more vitamin A and calcium than kale does per serving. Needless to say, they're an easy way to add nutrients to your diet. 

One of my favorite ways to use up parts of vegetabes like this, is to make a giant frittata. A fritatta is an Italian egg dish that is in between a crustless quiche and a giant baked omlette. It's great to make in the summer because it's fast and easy, and can use up any leftover vegetables! 

Salad Turnip Green Frittata 


1/2 onion, diced

1 clove garlic, minced

1 bunch salad turnip greens, 


6-8 eggs (for 3-4 people)

1/4 cup milk

2 oz feta cheese, crumbled

salt and pepper to taste 


1) Preaheat the oven to 400 degrees. 

2) Heat 1 Tbsp olive oil in a skillet (I prefer a cast iron but any oven safe skillet should be fine) over medium heat. 

3) Add the diced onion to the skillet and sautee until translucent (aroun 3-5 minutes). Add the minced garlic and sautee for another minute. 


4) While the onion and garlic are cooking, remove the greens from the salad turnips and roughly chop. Add the greens to the skillet and sautee until wilted. 

5) While the greens are cooking down, whisk the eggs and milk together in a large bowl. Add a pinch of salt and pepper to season. 

6) Once greens are cooked, pour the egg mixture overtop. Stir the eggs a little bit to make sure they're evenly over the vegetables. Add the crumbled feta cheese evenly over the eggs. Cook for a minute or two until you see the eggs start to set on the side of the pan. 

7) Put the skillet in the oven and cook for 8-10 minutes until the eggs have fully cooked. 

8) Enjoy! 

Senposai Wraps with a Garlic Ginger Sauce

I know, we seem a little obsessed with Senposai, but it's only because we are. We've been getting a lot of questions at the market on how we recommend using it. We recommened substituting it in for lettuce in lettuce wraps or spring rolls. The leaves are larger and sturdier enough for a hearty wrap- Perfect for summer picnics or quick lunches! 

See below for the ones that we made today at lunch! It's a great way to get rid of any unused veggies in your CSA. 


Senposai Wraps 




I bunch of large Senposai leaves

1 bunch of Salad Turnips, cut into match sticks

1 bunch of radishes, cut into thin rounds

1 bunch of beets, cut into match sticks 

Candy Cane Beets starting to pop up in the garden!

Candy Cane Beets starting to pop up in the garden!

I small bag of pea shoots

1 Medium cucumber, cut into thin strips

1 block of tofu, cut into thin strips 

1/2 pineapple, cut into match sticks (optional)

1 package rice noodles

Mint, Cilantro, and thai basil to taste 

Garlic Ginger Sauce

1/4 Cup soy sauce

1 Tbsp Lime Juice

2 tsp minced garlic

2 tsp minced ginger 


1) Cook rice noodles to directions on package. 

2) Chop up all of the vegetables and set aside. 

3) Mix together the soy sauce and lime juice with the minced garlic and ginger. Set aside for serving. 

IMG-2870 (1).JPG

4) Assemble wraps! Place vegetables, rice noodles, and tofu in the middle of the wraps

5) Pour the sauce ontop of the vegetables before wrapping. Or save some for dipping. 

6) Wrap like a burrito as tight as possible with the ends tucked in. 

7) Enjoy! 


Notes: The spicy peanut sauce from the Cold Soba Noodle Senposai Salad recipe would also be great with this! 

More wrap ideas: Take out the tofu and pineapple, spread hummus over the senposai leaf, and add feta cheese for a Medditerranean wrap! 



Blistered Shishitos and Radish Pods

This week, we are keeping it simple with grilled shishitos and radish pods. 

Shishitos are an asian pepper that are not spicy. When eaten raw they taste similar to a green bell pepper, but they are really at their best when blistered over the grill or in a cast iron skillet. 

Radish Pods, also known as 'rat-tail' radish, are an edible seed pod that taste just like radishes- They may be our new favorite crop on the farm! Just like shishitos, we've found that grilling them is one of the best ways to cook them. 

Blistered Shishito Peppers and Radish Pods

Shishtos and Radish Pods on our make-shift gril (aka waffel iron)

Shishtos and Radish Pods on our make-shift gril (aka waffel iron)



Radish Pods

Shishito Peppers

Olive Oil

Sea Salt


1) Heat a grill or cast iron skillet. 

2) Toss the radish pods and shishito peppers in olive oil and sea salt until fully coated

3) When the grill or pan is heated, place the pods and peppers on and cook until bllistered. 

Serving Suggestions:  Try them in quesadillas or tacos! Also great with a dip or by themselves as an appetizer.

Shakshuka with Chard

Shakshuka is a popular Israeli dish that originated in Northern Africa. Traditional shakshuka consists of eggs, poached in a stew of spice tomatoes, peppers, onions, and garlic. Not only is this an easy meal to make, it's easy to customize! I love to make it year round, adding whatever is in season in the stew. It's been my lazy day' go-to' meal for breakfast, lunch, or dinner for the past few years- I don't think I can begin to describe my LOVE for this dish.


In the version below that I made for lunch, I threw in chard (stems and all!). The colorful stems brighten up the dish, while the leaves wilt down perfectly. Like other greens, those dark leaves are a great way to get your Vitamin A and C, while the stems add some extra fiber to your diet.

See below for the full recipe! 

Farm lunch shakshuka served with cilantro and sourdough bread

Farm lunch shakshuka served with cilantro and sourdough bread

Shakshuka with Chard

Serves 3-4


1 yellow onion, diced

3-4 green garlic stalks or 1 clove garlic, minced 

1 bunch of chard

1 28oz can of crushed tomatoes 

1 14oz can of chickpeas 

6-8 eggs

1 tsp paprika

1 tsp cumin

red pepper flakes (optional)

salt and pepper to taste

Optional Toppings: 



Feta Cheese


Chop the stems off the chard and dice into small pieces (about 1"). Roughly chop the leaves and put aside for later.


Heat 2 Tbsp olive oil in a skillet ( I prefer cast iron) over medium heat  Add the onions, garlic, chard stems, and spices. Cook until the vegetables are soft. 

Add the crushed tomatoes and simmer for a couple of mintues. Add the chickpeas and chard leaves and simmer for another minute or 2 until the chard has wilted. Taste and adjust seasoning to your liking.


Using a wooden spoon or spatula, make 6-8 wells (depending on number of eggs you're using) in the tomato sauce. Crack an egg into each well. 


Cover the pan and cook until the egg whites have set. 


Uncover, sprinkle more paprika and red pepper flakes on top (Optional), and serve!

Recommended serving ideas: cilantro or parsley on top and a crusty loaf of bread

Add feta cheese for some extra protein.





NOTE: I did not add extra salt since there is a lot of sodium in the canned tomatoes and chickpeas (and feta cheese if adding).  I find that's enough salt for me but you can always adjust seasoning to your own liking!


Minutina Tabbouleh Salad

I'm using the word 'tabbouleh' loosely here as our lunch was more of a free formed "everything but the kitchen sink" version .Regardless, this was a delicious lunch featuring one of our favorite greens on the farm, Minutina. 

Minutina, also known as Erba Stella (meaning 'star herb' in Italian), is actually part of the plantain family. This green is packed with fiber, and was traditionally used for its medicinal qualities like reducing fevers. 

It's crunchy and slightly sweet leaves make a great addition to any salad.See below for our recipe for a delicious farm lunch salad!

IMG-2692 (2).JPG
The Finished salad with homemade bread

The Finished salad with homemade bread

Minutina 'Tabbouleh' Salad


1 cup of quinoa, cooked 

2 cucumbers, diced 

2 carrots, peeled into thin strips

4 radishes, diced 

4 green onions, finely chopped

1 bag of minutina, chopped

1 bunch parsley, finely chopped

1/4 cup cashews

1 cup chickpeas


1) Mix together all of the ingredients in a large bowl and toss until combined.

2) Pour olive oil (you can do as little or as much as you desire) over salad and toss to dress.

Note: we actually used Annie's Shitake Sesame dressing which was really delicious! 

Enjoying our farm lunch with special celebrity guest, Whitney Will!

Enjoying our farm lunch with special celebrity guest, Whitney Will!

Spicy Rhubarb Sauce

Nothing says "Spring is here," like the sight of rhubarb popping up around the farm! 

Those beautiful bright red stalks are great for more than just making your spring dishes beautiful, though! 1 cup of rhubarb provides good amounts of your DRI's (Daily Recommended Intake) for calcium and vitamin C, while also providing 1 g of protein. 

Since the stalks are very tart, they are usually combined with a lot of sugar to balance them out (strawberry rhubarb pie anyone?). For a savory rhubarb dish, check out Naturally Ella's recipe below for a spicy rhubarb sauce- A great way to get all the health benefits without all the added sugar!

Naturally Ella's Noodles and Kale with Spicy Rhubarb Sauce



Mâche Salad with Sun Dried Tomatoes and Walnuts

Mâche, also known as lamb's lettuce, is a tender green with nutty taste that we've been going crazy for on the farm! 

The best part? This green is a POWER HOUSE of nutrition. A 4 oz. serving can provide over 100% of your daily recommended intake for Vitamin A, and more than 50% of your recommended intake for Vitamin C.  Not to mention, it's a good source of Vitamin B-6, which helps with functions, such as hemoglobin synthesis (the protein in red blood cells that helps transports oxygen through your body). 

I've been putting this green in every dish this past week, but I love it the most as a salad. See below for a simple salad I whipped up to go with dinner last night. 

Mâche, Walnut, and Sun Dried Tomato Salad

Adapted from Bon Appetite's Recipe

Salad Tip: Don't skimp on fats like avocado or olive oil in your salads! They help absorb fat soluble vitamins (Vitamin A,D, E, and K) a lot better which will get you the most nutrition from your meal. 

Salad Tip: Don't skimp on fats like avocado or olive oil in your salads! They help absorb fat soluble vitamins (Vitamin A,D, E, and K) a lot better which will get you the most nutrition from your meal. 




1 Tbsp dijon mustard

1 Tbsp white wine vinegar

1 Tbsp lemon juice 

1/4 cup olive oil

Salt and pepper to taste


1 bag Mâche greens

1/2 cup sundried tomatoes (not packed in oil) 

1/4 cup walnuts lightly chopped

Parmesan to serve


Whisk dressing ingrediants in a small bowl until combined. 

Combine greens, sun dried tomatoes, and walnuts in a bowl. 

Toss greens with dressing and top with parmesan if desired. 


Salad Tip: Don't skimp on fats like avocado or olive oil in your salads! They help absorb fat soluble vitamins (Vitamin A,D, E, and K) a lot better which will get you the most nutrition from your meal. 



Grilled Frisée

Frisée may be one of the more underrated greens in the garden- It's packed with vitamin A and C, but it's bitter taste can deter even the more adventurous eaters. 

So what should you do with that giant head sitting in your fridge? Grill it! I don't think Ben and I will be eating Frisée any other way this summer! Grilling browns the Frisée, which diminishes it's bitterness as it caramelizes. The result is the perfect crispy but fresh side dish to your summer barbecues. 

See how Ben and I prepared ours below! 


Pro tip: keep your head of Frisée standing up like this so that the juices don't run off

Pro tip: keep your head of Frisée standing up like this so that the juices don't run off


Grilled Frisée with an Asian Dressing 

For 1 head of Frisée


1 Tbsp ground ginger

1 clove garlic, minced

1 Tbsp fish sauce

1 Tbsp toasted sesame oil

2 Tbsp rice vinegar

3 Tbsp Soy sauce 


1) Preheat the grill and let it get hott

2) While grill is heating up, prepare dressing by combining all of the ingredients in a bowl and whisking until well incorporated. 

3) Cut the head of Frisée in half lengthwise 

4) Pour the dressing over the Frisée halves and let marinate until grill has heated.

5) Once grill is heated, put the Frisée cut sides up on the grill. 

6) Cook until Frisée looks chared and has crisped at the edges (about 12 minutes). 

7) Take off of the grill and enjoy! 

Pea Tendril Pesto

Can't wait till the summer to start making pesto? Good news, you don't have to! Try Love and Lemons' spring Pea Tendril Pesto, and use up those extra pea shoots that didn't make it into last night's salad.

Packed with Vitamins A and C, and fiber, 1 serving (1 cup raw) of these tiny guys are an excellent way to add nutrients to your diet. Try this pesto on toast with an egg for a quick breakfast, or use it to brighten up pizza night this Friday!