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(post, Kathleen Bauer)
This is the way I love my sprouts...the tiny ones at the top brushed with olive oil and roasted with cloves of garlic; a hash of the larger sprouts chopped with nuts and tossed with pancetta. And a new one on me was Tatsoi, an Asian green I ran across at Persephone Farm's stand. Manager Seth Belber says it's great in salads and in stir fry and has a mild peppery flavor similar to nasturtiums.