Storage and Use

  • Can be cooked or used raw. Smaller leaves are good in salads, while larger leaves are better cooked.
  • Can be stored in the refrigerator for 1 to 2 weeks.

References

  • 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
  • Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service
  • Johnnyseeds.com. 2018. Mustard Green Seed. http://www.johnnyseeds.com/vegetables/onions/ white-spear-onion-seed-503.html?cgid=on- ions#start=1 (accessed 15 June, 2018)
  • Markham, B.L. 2014. The MiniFarmingTM Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.
  • Stone, C. 2016. The Urban Farmer: Growing Food for Profit on Leased and Borrowed Land. New Society Publishers. Gabriola Island, BC, Canada.

RECIPE: MUSTARD GREEN PESTO

½ cup plus 1/3 cup olive oil 1/4 cup pecans 2 garlic cloves, peeled, quartered

Puree until almost smooth. Season with salt and pepper.

Can be made ahead and stored in the refrigerator. If stored, let stand 1 hour before using.

Serving suggestions: Serve over favorite pasta. Can be eaten with sautéed mushrooms and onions, and cut, fresh tomatoes. Garnish with cheese before serving.

COOPERATIVE EXTENSION PROGRAM

Blend 1/2 cup oil, pecans and garlic in processor until finely chopped. Add:

2 tablespoons balsamic vinegar 1/4 cup grated parmesan cheese

Blend and add: 3 cups (loosely packed) coarsely chopped mustard greens and remaining 1/3 cup oil alternately in 2 additions each. Puree until almost smooth. Season with salt and pepper.

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