From CSA member Heather Copps 2 c. whole milk ½ c. heavy cream 5 c. cooking greens (kale, mustard, chard, collards) ¾ c. mixed soft herbs (parsley, cilantro, dill, mint, or chives) ¼ c grated Parmigiano-reggiano salt and black pepper, as desired 12 eggs, divided 1 lb day-old brioche or white bread, cut into 2” … Continue reading Green Strata with Goat Cheese and Herbs
Wilted Mustard Greens
From CSA member Julie Ahern 2 lbs mustard greens (or arugula, mizuna, kale, chard, collards, etc.) 1 c pine nuts 1 clove garlic or 1 garlic scape 2 T olive oil 1 T butter salt and pepper Toast pine nuts in a dry saute pan until brown and fragrant. Set aside. Bring large pot of … Continue reading Wilted Mustard Greens
Getting the flavor of Mustard Greens!
Brassica juncea I’m still not sure what drew me to grow mustard greens this year, and hopefully you’re not wondering the same thing. I have never worked for a farm that produced mustard greens, and this year has been my introduction to these spicy leaves. I have had some good reports, but these are from … Continue reading Getting the flavor of Mustard Greens!
Mustard Macaroni
Source: KalynsKitchen.blogspot.com 2 c. dry macaroni noodles 1 bu. Mustard greens, Mizuna, or Arugula 1 tsp. Minced garlic 1 bu. Scallions (optional) zest from 2 lemons 3 T. olive oil 1/3 c. grated parmesan cheese Cook pasta in a large pot of salted water for 9-10 minutes, or per instructions. Reserve ¼ c. of the … Continue reading Mustard Macaroni
Mustard Greens with Garlic Mayo
Source: CookThink.com Garlic Mayo: 3 Egg yolks 1 tsp Dijon mustard 1 small clove garlic, peeled ¼ tsp. Cayenne pepper 2 Tb lemon juice 1 c. olive oil salt and pepper Combine egg yolks, mustard, garlic clove, cayenne and lemon juice in a food processor. Start the processor and add a stream of oil to … Continue reading Mustard Greens with Garlic Mayo
Fox & Fawn Farm 