If you’re lucky, bright green ruffled leaves of Tokyo bekana will be beckoning to you from a basket at your local farmers market.
Generally sold as a loose head of tender leaves, Tokyo bekana bears a slight resemblance to other Asian greens. You can see it most clearly in mature leaves that have a wide white stem like a bok choy. The stems aren’t as thick as those of bok choy though and seem to be more tender.
David Bentoski of D & A Farm in Zebulon first grew Tokyo bekana last year.
“It looked good in the seed catalog and I liked that it’s heat tolerant,” he said.
That was reason enough to try a new green, one that his customers at the Morningside Farmers Market encouraged him to keep bringing. It’s also a quick grower and can be harvested as whole heads or cut as individual leaves so the plants continue to produce.
Tender greens like lettuce get to be tough to grow when the weather turns hot. Something like Tokyo bekana can help farmers continue to have greens to bring to market. When the first field-grown tomatoes begin to show up, this is one green that will still be around to make a “lettuce” and tomato sandwich.
Bentoski began seeding this year’s crop in late March and started bringing the harvest to the Morningside Farmers Market in early May. He should have plenty available for at least another month.
Heat tolerant though it may be, blasting summer temperatures may mean Tokyo bekana could be in short supply in the hottest days of summer, but it will return to market next fall.
Tender young leaves of Tokyo bekana are sweet and crisp, best served up as a salad green. The more mature the plant, the better the leaves will hold up to a stir fry or saute.
A mature head of Tokyo bekana will weigh a little over a pound. It will hold for up to a week in your refrigerator, loosely wrapped in something like a linen dish towel that allows air circulation.
AT LOCAL FARMERS MARKETS
Cooking demos:
4–8 p.m., Thursday, May 23. Chef Seth Freedman of Forage and Flame offers demos throughout the evening.
9 a.m. Saturday, May 25. Chef Gerry Klaskala, Aria, working with andouille sausage. Morningside Farmers Market, Atlanta. www.morningsidemarket.com
10 a.m. Saturday, May 25. Chef Adam Waller, Bocado. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com
11 a.m. Saturday, May 25. Chef Jeremy Miller, STK. Green Market at Piedmont Park, Atlanta. www.piedmontpark.org
Noon. Saturday, May 25. Chef Mike LeSage, Bone Lick BBQ. Green Market at Piedmont Park, Atlanta. www.piedmontpark.org
FOR SALE
Vegetables and fruit: artichokes, arugula, Asian greens, asparagus, beets, broccoli raab, cabbage, carrots, celery, chard, collards, cucumbers, dandelion, English peas, fava beans, fennel, Tokyo bekana, garlic and green garlic, herbs, kale, kohlrabi, lamb’s quarters, leeks, lettuce, mushrooms, mustard greens, parsnips, pea tendrils, radishes, rutabaga, sorrel, spinach, spring onions, strawberries, sugar snaps, summer squash, sweet onions, tomatoes, turnips
From local reports
Tokyo Bekana Salad with Sesame Dressing
Hands on: 10 minutes Total time: 10 minutes, plus resting time Serves: 4
Try this updated version of the broccoli-ramen noodle slaw so popular for potluck meals. It’s a recipe that may make you reconsider your ideas about salad and dressing.
1 (3-ounce) package ramen noodles
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon toasted sesame oil
1/2 cup golden raisins
1 bunch Tokyo bekana (about 6 ounces)
2 green onions
1/4 cup cilantro leaves
1 teaspoon sesame seeds
Open ramen noodle package and discard seasoning mix. Put noodles in a food-safe plastic bag and, using a rolling pin, carefully crush noodles until pieces are no larger than 1/4-inch. Set aside.
In a small bowl, whisk together oil, red wine vinegar, rice vinegar, soy sauce, honey and sesame oil. Pour over ramen noodle pieces. Stir in raisins. Set aside for at least one hour, up to overnight.
When ready to serve, remove the roots from the Tokyo bekana and green onions. Tear Tokyo bekana leaves into bite-size pieces. Slice green onions into 1/4-inch pieces. Toss together in a large salad bowl with cilantro leaves. Top with noodle-dressing mixture. Toss, sprinkle with sesame seeds and serve immediately.
Per serving: 246 calories (percent of calories from fat, 31), 4 grams protein, 40 grams carbohydrates, 2 grams fiber, 9 grams fat (1 gram saturated), no cholesterol, 649 milligrams sodium.
