From the story:
How to Grow a Farmer
First-Generation Farmer Erin Eno Finds Community
Through Growing Food on Mount Diablo

Story and photos by Austin Price

Many local farmers’ markets, especially those hosting Asian farmers, sell tatsoi during the cool season. It might be labled with any number of other names like tago choy, tah tsai, spoon mustard, spinach mustard, or rosette bok choy.

Serves 4

¼ cup honey
1 tablespoon fish sauce
3 tablespoons water
2½ tablespoons lime juice
2-inch piece fresh ginger root, peeled and minced
1 clove garlic, minced
1 Thai chile, seeded and thinly sliced
Salt and pepper to taste
2 teaspoons olive oil
½ red onion, thinly sliced
14 ounces tatsoi

In a small bowl, whisk together honey, fish sauce, water, lime juice, ginger, garlic, and Thai chile until blended. Add salt and pepper to taste. Heat olive oil in a skillet over medium heat. Stir in onion and cook for 1 minute. Stir in tatsoi and cook until wilted but still bright green, about 2 to 3 minutes. Season with a pinch of salt and pepper. Spoon sauce over tatsoi and enjoy!