Anybody growing Chijimisai? It's a cross of tatsoi and komatsuna, and very tasty both raw in salads and cooked - I use it in soups, and on our breakfast fritattas with chives and tomatoes. Delicious. We've been enjoying it all winter although it's bolting now. Think I may try planting some more and give it some shade in the afternoons to keep it cooler.
