Mizuma

Mizuma

Cruising the Oak Park Farmer’s Market last weekend, I pulled up short when I saw names of food items I didn’t recognize. I went for the mizuma.





I mixed it in a salad with some other greens (romaine and a little arugula), and it was very subtle, but it looked interesting, and gave some dimension to an otherwise pedestrian bowl.

I talked with Ma Nichols about it, and she said it can be sautéed, too, which might be an effective way to concentrate the flavor which, as mentioned, is mild.

Hammond