The most reliable green in my central Virginia garden, Green Wave Mustard, is available from a variety of sources. This old-timey green a favorite in the south, is sweeter raw when young, nutty and luscious when cooked, and is slow to bolt, a very good characteristic for our hot summers...and it can be planted in mid-summer, as long as your provide sufficient water to germinate the seed. My favorite way to cook it? Caramelize a sliced onion in 2 T of good olive oil with a pinch of salt, add 2 or more cloves crushed garlic and cook a minute, add 4 or more cups of the mustard greens, and let them wilt well. Then add 2 T balsamic vinegar and serve! Delicious!
Happy gardening!
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