My husband’s Southern farmboy-ness is finally rubbing off on me. While I have attempted cooking my own mustard greens before, this time was wholly successful.
The mustard greens are from our netted fall beds. While we nibbled out of it when I thinned the sproutlings, this is the first mature harvesting.
My husband makes amazing collard greens, but that is an elaborate to-do with a considerable time investment. That’s for a New Year’s open house.
I like mustard greens for their flavor and convenience. They have a reasonable prep/cook time. They are also the easiest and fastest brassicae to grow, at least out of the varieties we’ve grown to date.
Today was a beautiful example of my goal. I literally walked out to the garden, picked greens and tomatoes, and came in to process and cook.
There isn’t fresher than that…