It's been a while since my last post but it's been crazy around here. Charlie at hammock Hollows sent us a nice mixed bag of mizuna, spicy and mild. We ended up charring it lightly over the grill. The mizuna mixture seasoned, oiled, and spread over resting racks to get an even char. The we spread it out in the dehydrator and ended up with some great tasting crunchy garnishes.
We used it on our serrano ham wrapped monkfish that was part of our tasting.
Wild Blueberries at Black Queen Angus Farm
6 years ago