Last year I received a request to label some of the greens we grow so people know what they are and how best to serve them.
Today Ken has begun harvesting from the greenhouses while I am cutting the greens in the window boxes. Pungent greens thrive in early spring. Here is arugula. Arugula comes from Italy. It is a peppery green that reminds me of wild mustard. A few nights ago I served arugula with cooked beets and toasted nuts and a dressing with kefir and blue cheese. I like arugula with goat or sheep cheese, creamy dressings in combinations with a sweet side dish like beets, squash, or carrots. The flowers are delicious in salad!
Mustard comes in many shapes and colors from all over the world. It is a member of the brassica family with cabbage and broccoli. Cool weather mustard has a milder flavor.
I like to roll the bigger leaves and cut into ribbons for salad.
Mustard is also great in braising mixes; braising is a quick and light cooking technique that just wilts greens. I often saute an onion and add braising greens after I have turned off the heat, just before serving.
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