[Ag-eq] Mustard greens

[Tracy Carcione]

Are mustard greens still good when the plant has started to go to seed?
When I've boiled mustard greens, they've lost all their wonderful
zippiness.  How long should they be boiled?  Maybe I left them in too
long?
Tracy

> Oh yes!  David, don't forget a little sweet onion tossed in as well.
>
> Susan
> dogwoodfarm at verizon.net
> ----- Original Message -----
> From: "David Andrews" <dandrews at visi.com>
> To: "Jewel" <jewelblanch at kinect.co.nz>; "Agricultural and Equestrean
> Division List" <ag-eq at nfbnet.org>
> Sent: Saturday, June 29, 2013 8:40 PM
> Subject: Re: [Ag-eq] what to do with all the produce!
>
>
>> Maybe it is my Southern U.S. childhood but I love Kale and other greens
>> such as mustard greens, and collards.  You cop them up cook them in
>> water
>> with a little fatback, drain most of water, sprinkle with vinegar and
>> chow
>> down.
>>
>> Dave
>>
>> At 09:27 PM 6/29/2013, you wrote:
>>>I have no doubt that somewhere in deepest, darkest New Zealand, there
>>> are
>>>people who eat, or have,
>>>eaten kale, but, with the exception of those rare individuals, the chief
>>>consumers of that vegetable
>>>are sheep and cattle as it is grown as a winter feed crop.
>>>
>>>         Jewel
>>>
>>>--------------------------------------------------
>>>From: "Susan Roe" <dogwoodfarm at verizon.net>
>>>Sent: Saturday, June 29, 2013 5:28 AM
>>>To: "Agricultural and Equestrean Division List" <ag-eq at nfbnet.org>
>>>Subject: [Ag-eq] what to do with all the produce!
>>>
>>>LocalHarvest Newsletter, June 27, 2013
>>>photo by
>>>Green Gardens Farm
>>>
>>>Welcome back to the LocalHarvest newsletter.
>>>
>>>We've been hearing from many LocalHarvest users who are facing a new
>>>challenge, and this month we
>>>hope to help address it. As more and more people sign
>>>up for a CSA or decide to shop at the farmers market, they find
>>> themselves
>>>faced with an unforeseen
>>>conundrum: what to do with all the produce! No one
>>>likes to waste food, and few people can pull veggies out of the frig and
>>>just start cooking,
>>>especially when their local farmers are introducing them to
>>>members of the plant kingdom that are entirely unfamiliar. ("Errr....
>>> what
>>>is this thing and how on
>>>Earth do you eat it?") This month we are offering a
>>>few resources to help answer two of summer's persistent questions: what
>>>else can you do with kale?
>>>And, what's for supper?
>>>
>>>The first cookbook is a new publication from the creators of the popular
>>> From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal
>>> Produce,
>>>previously featured here and relied upon by many. The new book is called
>>>Farm-Fresh and Fast: Easy Recipes and Tips For Making the Most of Fresh,
>>>Seasonal Foods.
>>>In addition to all the new recipes, this book is valuable for its unique
>>>organization. Fruits and
>>>vegetables are grouped by anatomical type (e.g. leafy
>>>greens, roots) so that readers can learn how to make appropriate
>>>substitutions within like types.
>>>Each section also includes several "master recipes" from
>>>which home cooks can absorb the basic template for making, say, a
>>> blended
>>>vegetable soup, and then
>>>venture off on their own. If you like From Asparagus
>>>to Zucchini, you'll love
>>>Farm-Fresh and Fast.
>>>
>>>A second cookbook featuring myriad ideas for using fresh produce is
>>>Cooking from the Farmers'
>>>Market. This one is full of beautiful full-color photos, making
>>>the paging through a pleasure in and of itself. Organized by major
>>> produce
>>>ingredient, sweet recipes
>>>are interspersed with savory, so "Pork Tenderloin
>>>with Rhubarb Chutney" and "Tangy Rhubarb-Strawberry Pie" share a page.
>>>This arrangement is ideal for
>>>those coming home from the market with a couple of
>>>bags of produce and no particular plan, as all the recipes for one item
>>>are grouped together.
>>>
>>>Finally, I want you to know about another great book called
>>>Local Flavors: Cooking and Eating from America's Farmers' Markets,
>>>by well-known chef and cookbook author, Deborah Madison. Madison visited
>>>markets all across the
>>>country and then wrote a cookbook that is as beautiful as
>>>it is informative. The 350 recipes are top notch. This is food my family
>>>and I like to eat.
>>>
>>>If you're taking your commitment to eating local, seasonal food to a new
>>>level this year, or need a
>>>shot of inspiration after a few years of eating local,
>>>set yourself up for success: get a good cookbook. We recommend the ones
>>>mentioned above, but also
>>>encourage you to look for regional cookbooks focused
>>>on the fresh produce that grows in your area; there are sure to be a few
>>>excellent ones on your
>>>bookseller's shelves. Having appealing recipes at your
>>>fingertips takes the intimidation out of working with vegetables that
>>> are
>>>new to you, and makes the
>>>process of cooking even your old standbys something
>>>to look forward to.
>>>
>>>Thanks to the publishers of the first two books mentioned in this
>>> article,
>>>we have five copies of
>>>each to give away to lucky LH newsletter readers!
>>>Sign up for the giveaway
>>>by midnight on Tuesday, July 9. If you're one of our randomly chosen
>>>winners, I'll be in touch the
>>>following week!
>>>
>>>Until next time, take good care and eat well.
>>>Erin
>>>
>>>Erin Barnett
>>>Director
>>>LocalHarvest
>>
>>
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