#mibuna

[jillraggett]

Plant of the Day

Monday 21 December 2020

In the shelter of the cool glasshouse in the the Global Growth Vegetable Garden, at the Royal Horticultural Society Garden Hyde Hall, Essex, UK, a range of Brassica rapa var. niposinica and Brassica juncea cultivars (mizuna, mibuna, Japanese mustard greens, water greens) were being grown as a leafy winter vegetable. The rosettes (heads) of finely dissected leaves have a characteristic peppery flavour.

Jill Raggett

[mexcraziness-art]

Ten Days of Tenzo: Day 4: Sensei

I'm not gonna lie I really enjoy drawing these team/family photoes, I might do more of them later! khmSakumoWeekkhm I did this for the Ten Days of Tenzo event organised by @tendaysoftenzo So here we have the AU (that may or may not be part of my Kakayama Kids verse too) where after SWW4 Tenzo got the only therapy Konoha knows: His own genin team! I really like the Academy kids in the wedding arc, and they'd actually fit the timeline, when Tenzo stops running after Orochimaru after the wedding, he can start running after these kids! While I was drawing this I actually got some headcanons for the kids: Mibune would grow to be a Genjutsu specialist Tsukune would be a basic Taijutsu and Katon boy and Sansho will be a poision specialist, he's going to fight with poisioned weapons and he's going to make his own posions and antidotes

Art by @mexcraziness-art

Naruto belongs to Masashi Kishimoto

[nostalblue]

みぶな

ミブナは京野菜の一つでミズナ（水菜）の変種らしい。関西ではメジャーなのかもしれないが、東海の東端では水菜と異なりスーパーマーケットにいつも置かれているというものではない。そんなで、私も食べたことがなかったから、好奇心で栽培してみようと思ったのだ（種子が安価で入手容易だったしね）。

収穫は株ごと切り取ってしまえばラクなのだろうけど、少しずつ継続して収穫したいので、ちょっと手間だが長く伸びた葉を選んで刈り取っていく。

華奢な体裁のわりに、一般的には漬け物にして消費されることが多いようだ。私は今回きざみ油揚げを加え、シンプルな味噌汁にしてみた。濃緑の葉は仄かな苦みがあって美味しく、葉柄の部分は適度な食感と上品な味が美味しい。水菜ともまた違った風味で、食べ応えはむしろミブナのほうがあるかな。

[hiiren]

trio of misfits

[brineanddine-blog-blog]

Sometimes not knowing what to make...

...can reveal to you a recipe you with you had devised sooner.  I wanted to eat something before heading to hot yoga yesterday, and I had some mustard greens from a trip to the farmers market a week ago as well as a bunch of Japanese salad greens (mizuna and mibuna) from my CSA.  In the fridge i found what was left of a bag of limes, all needing to be used sooner rather than later.  I tossed with a good amount of greens the following:

2 T sesame oil 2 T tahini paste 1 T chickpea miso (south river miso) 1 lime, juiced 1 T sushi rice vinegar black pepper

The result is somewhat reminiscent of the dressing I used to enjoy eating at Hibachi restaurants as a kid.  I don't doubt this will also be good tossed with noodles.

In spite of my meal, I still grew dizzy after an hour of yoga and spent the remaining thirty minutes laying down with a towel over my face.  I'm lucky enough that the room has a mirror, so that even in the back I could not hide from my embarrassing situation.

4:30 again today? David Brine and Dine