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Post by steev on Apr 9, 2014 22:34:29 GMT -5
Monday, ate "broccoli" of collards and wild mustard; excellent! Seeded plenty of collards today to ensure a goodly Spring crop of this, next year; I think I must make an effort to encourage the fleshiest wild mustard, so it doesn't get weeded out.
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Post by 12540dumont on Apr 10, 2014 15:53:08 GMT -5
You can come to my place and pick barrels full  |
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Post by oldmobie on Apr 10, 2014 21:14:48 GMT -5
Monday, ate "broccoli" of collards and wild mustard; excellent! Seeded plenty of collards today to ensure a goodly Spring crop of this, next year; I think I must make an effort to encourage the fleshiest wild mustard, so it doesn't get weeded out. Just the stems? Did the taste resemble broccoli? Did you peel the stems? How did you cook it? I'm excited about this, because to date, I'm a broccoli failure. (Picture a small tree, without the crown or head that we eat.) But I can grow collards!  |
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Post by steev on Apr 10, 2014 21:52:19 GMT -5
The collards stopped producing much leaf a couple months ago; the wild mustard started growing about the same time. The collards are getting a tad aphidy, but they mostly wash out with warm water, and it's all good protein, in any event. I harvested only what was tender and non-fibrous enough to snap off easily; no peeling needed, all tender when cooked.
I braise most such things with some olive oil and a dollop of bacon grease, first frying some onion, then adding the greens, salt, and pepper.
Tonight, I'm doing the greens from those mustard plants, with some diced jowl-bacon, instead of bacon grease.
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Post by flowerweaver on Apr 10, 2014 21:56:29 GMT -5
I don't have much luck with broccoli either oldmobie, but this year I had a whopping success with broccoli raab, which I understand is more closely related to turnips. I preferred the flavor to almost any other winter green I grew and am about to collect a copious amount of seeds. Which wild mustard was it steev? There is a wild green Rapistrum rugosum that grows invasively here, also known as 'bastard cabbage' and I wonder if it's palatable. It's not on my property, but I pull it up down by the river and wonder if I should try eating it. |
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Post by raymondo on Apr 10, 2014 23:37:22 GMT -5
... There is a wild green Rapistrum rugosum that grows invasively here, also known as 'bastard cabbage' and I wonder if it's palatable. It's not on my property, but I pull it up down by the river and wonder if I should try eating it. Popular as a boiled green in Sicily apparently: www.ncbi.nlm.nih.gov/pmc/articles/PMC1858679/ |
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Post by steev on Apr 11, 2014 0:23:46 GMT -5
I have no clue what it is beyond "wild mustard".
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Post by flowerweaver on Apr 11, 2014 4:35:27 GMT -5
raymondo well, I'll have to try them then, thanks for the info! Usually I don't even notice them until they are blooming, but I can be more observant now that I know. There's a Sicilian chef here with a little cafe so I'll see if he knows more.
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Post by raymondo on Apr 11, 2014 16:21:36 GMT -5
It grows everywhere here too. The coarse, hairy leaves have never appealed but perhaps boiling renders them palatable.
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Post by steev on Apr 11, 2014 21:32:15 GMT -5
Could be "Black Mustard", for all I know, which was heavily scattered in California by friars in Mission days to mark "El Camino Real", the King's Highway. So long as it's sweet, tender, and succulent, what's not to like? Not unlike women, in my opinion, though they don't tend to benefit from bacon grease.
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