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doc13493 MustardGreens_2019.pdf
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Page 1
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"text": "INFORMATION FROM\nKENTUCKY STATE UNIVERSITY\nCOOPERATIVE EXTENSION",
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"text": "Dr. Leigh Whittinghill, Assistant Professor of Urban Agriculture",
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"text": "Plant from early March to late May or from late July to early September. Summer plantings will bolt and produce seeds, affecting flavor.",
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"text": "Plant seeds at a depth of -[p1.7.2.1]1/2 inches",
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"text": "Plants should be spaced 3 inches apart.",
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"text": "Stagger plantings to ensure a continuous harvest.",
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"text": "Mustard greens are ready to harvest 35-60 days after planting, when leaves reach the desired size. Baby mustard greens can be ready for harvest 20-30 days after planting.",
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"text": "Baby mustard can be cut when the entire plant reaches 3-6 inches tall. Full size varieties will each 12-18 inches tall."
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"text": "Mustard can be cut and allowed to regrow for up to 4 harvests. Plants can regenerate in 2 weeks or less and will get taller with each regrowth. Harvest close to the bottom of the leaf, leaving most of the stem."
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"text": "If the mustard bolts and goes to seed, the seed can be collected and used in pickling or other recipes. Collect seed pods when they are brown, break them open and separate out the seeds.",
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Page 2
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10 · FIGURE
11 · HEADING
12 · TEXT
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19 · FIGURE
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21 · FOOTER
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"text": "Can be cooked or used raw. Smaller leaves are good in salads, while larger leaves are better cooked.",
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"text": "Blacklin, S. 2008. Mustard Greens Pes-to on Pasta with Shiitake Mushrooms and Smoked Mozzarella. Accessed 9 Sept 2018. https://www.bonappetit.com/recipe/mustard-greens-pesto-on-pasta-with-shiitake-mushrooms-and-smoked-mozzarella",
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"text": "Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service",
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"text": "Johnnyseeds.com. 2018. Mustard Green Seed.\nhttp://www.johnnyseeds.com/vegetables/onions/\nwhite-spear-onion-seed-503.html?cgid=on-\nions#start=1 (accessed 15 June, 2018)\nMarkham, B.L. 2014. The MiniFarmingTM Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.\nStone, C. 2016. The Urban Farmer: Growing Food for Profit on Leased and Borrowed Land. New Society Publishers. Gabriola Island, BC, Canada.",
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"text": "½ cup plus 1/3 cup olive oil\n1/4 cup pecans\n2 garlic cloves, peeled, quartered"
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"text": "2 tablespoons balsamic vinegar\n1/4 cup grated parmesan cheese"
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"text": "Can be made ahead and stored in the refrigerator. If stored, let stand 1 hour before using."
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"text": "Serving suggestions: Serve over favorite pasta. Can be eaten with sautéed mushrooms and onions, and cut, fresh tomatoes. Garnish with cheese before serving."
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"text": "Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender identity, gender expression, pregnancy, marital status, genetic information, age, veteran status, or physical or mental disability. Kentucky State University, University of Kentucky, U.S. Department of Agriculture, and Kentucky Counties, Cooperating. 2019",
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