Produce of the Week; Mustard Greens

First round of us growing this beautiful leafy green as a mature plant and we are loving it! Anyone that loved them as a micro green are in for a treat with the larger size version.

They have a succulent yet crunchy texture and a robust and spicy flavour reminiscent of pepper and horseradish. Smaller leaves are considered super tender and perfect for salads, garnishing and juicing. While the larger greens are utilized in cooking applications such as; stewed, fried or steamed. They can be used in any recipes that call for chard or spinach. In many different Asian cultures pickle or ferment mustard greens and use them as a condiment, side dish or add into soups. We recently made mustard chips in the dehydrator and they are the perfect healthy, crispy and slightly peppery snack!

These greens pair well with rich meats such as; pork, lamb and sausages, creamy sauces, aged and melting cheeses, apples, peaches, cucumbers, citrus, vinegars, especially apple cider and rice, herbs and spices including cumin, cilantro, dill, garlic, fennel and coriander.

Fresh mustard greens should be used as early as possible to get maximum nutrients. To store wrap them in a barely damp paper towel and stuck in an open zip-top bag in the crisper drawer of your fridge, mustard greens will keep for 3 to 4 days.

Fun Facts;

~In a 14th century Italian cookbook there are as many recipes for mustard greens as those for any other vegetable, yet mustard greens are virtually unknown in Italy today.

~According to the horticulturalists over at Purdue University, eating mustard greens “may impart a body odour repellent to mosquitoes!

Recipes;

-“Bitter" Simple Mustard Greens Salad w/ Cider-Dijon Dressing ( I would add your favourite protein; bacon, prosciutto, lamb / pork chop; https://www.foodfidelity.com/mustard-greens-salad/

-Southern Mustard Greens; https://blackpeoplesrecipes.com/mustard-greens/

-Stir-Fry Chinese Mustard Greens; https://thewoksoflife.com/chinese-mustard-greens