Mustard in the Pea Patch
Noel has mustard greens growing like weeds in the garden. He planted the mustard along with various lettuces at the edges of the pea patch and also interspersed them with the garlic plants. Some of what doesn’t get eaten will go to flower to attract pollinators and generate more seeds for future crops. Honey bees love the mustard flowers, and so do a wide variety of other pollinators. Any mustard plant that gets in the way of our pea and garlic crops will be pulled like a weed and used to feed the compost pile.
Lots and Lots of Mustard
Mustard in the Garlic
We use the baby greens in our salad mix and the bigger leaves in a stir fry or side dish as in the recipe below.
Mustard and Onions in the Skillet
Sautéed Mustard Greens
1 T. olive oil
1 onion, diced
2 cloves garlic, minced
8 cups chopped mustard greens
1 T. seasoned rice vinegar
Preheat cast iron frying pan to medium. Add olive oil and onions. Sauté for 2-3 minutes, then stir in garlic. Immediately stir in mustard greens and toss until coated with oil. Mix in vinegar, turn to low heat and cover for about 5 minutes, or long enough to steam and soften the greens.
There are lots of ways to flavor the greens but the seasoned vinegar seems to balance the slight bitterness or zestiness of the mustard. Sprinkle with freshly ground pepper and enjoy as a side dish.
Almost Ready to Serve