Red Mustard, Week 3

The red mustard greens have purply stems and flatter leaves than regular mustard greens. Their taste is also more nuanced and sharper at the same time. Raw, they could provide a fun bite in a salad. Cooked, they become more mild, but fyi they also turn the cooking / sauteing water purple.

Salmon & Red Mustard Greens

• Poach salmon in white wine with diced ginger.
• Saute mustard greens in a hot pan with no oil, moving them around the pan often so they don’t stick.
• Remove from pan with tongs, squeezing out excess purple liquid.
• Dressing (optional): emulsion of sesame oil and soy sauce

Starting Small, Week 3

23 May 2014

• anise hyssop
• fresh garlic
• red mustard

Three of my favorites! Still no group photo.

At Last! Week 1

9 May 2014

• parlsey
• red mustard

The long, cold winter just wouldn’t give over to spring this year. Crops were late going in the ground and slow to grow, so I’m thankful for whatever J&A can coax into life. And so happy that I forgot to make a picture.