Tuesday, April 14, 2020

We went to the school garden today and checked the rain gauge.  It read 3.0 inches from the last big rainfall.  We watered deeply and harvested mustard greens and artichokes.  The fava beans are taller than me, but only gave us a handful of beans.  I sing "Inch by inch, row by row," as I work.  If I don't, I don't know where to begin.  Sometimes its helpful to sing a song when you have a really big job to do.  As I work, I hold in my mind a picture of the fall garden, not all the grass taking over.

I made mustard greens, southern style and artichokes with rack of lamb for dinner.  It was delicious. I also made mustard greens, middle eastern style.  That one will be ready in a few days.  I have lots of school garden mustard greens to share.  Would you like to schedule a pick up at the school garden some Tuesday afternoon?

Southern style mustard greens

Ingredients
• 2-3 bunches Mustard Greens, about 2 lbs.
• ¼ lb Bacon, Ham, Hog Jowl, or seasoning meat of choice (I skipped the meat)
• 1 Onion, small
• 1 teaspoon Sugar
• 2 ½ cups Water
• Salt and Pepper to taste

1. Wash greens in cold water, 2 to 3 times, as needed, to remove any dirt, sand or bugs.
2. Adding salt to your water will kill any bugs that might be attached to the greens.
3. Remove any large tough stems from the greens and discard. Drain
4. Place greens in a large pot over medium heat on your stove top.
5. Add one cup water.
6. Continue to add greens as they cook down, until all greens are in the pot.
7. Add sugar.
8. Cook greens, stirring often, for about 20-30 minutes.
9. Drain greens in a colander to remove water.
10. Dice the seasoning meat into about ½ inch cubes.
11. Chop the onion into small pieces.
12. Place a large skillet over medium heat on your stove top. Add the seasoning meat.
13. Fry meat until lightly browned.
14. Add the chopped onion to the skillet. Sauté until soft and tender.
15. Add drained greens to skillet.
16. Add 1½ cups water.
17. Cover skillet. Reduce heat slightly and let simmer for 10 minutes.
18. Add salt and pepper to taste. Stir well to combine.
19. Cover skillet. Simmer greens for about 20 more minutes on Medium-Low heat until greens are tender.
20. Serve warm and Enjoy.

Hebron Yogurt with Mustard Greens

Makes a great, spicy side for rice dishes or part of an antipasto plate.

• Wash 1 bunch of mustard greens with salt water, drain and roughly chop, removing course stems. 
•  Sprinkle with more salt and rest for about 10-20 minutes to sweat/draw out the water.  
• Squeeze by the handful to remove as much water as you can and 
• mix with 2 cups whole milk plain yogurt.  
• Place in jar and refrigerate for at least 2 days before serving. 

Farmer Ladybug 🐞