Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Mustard greens are a cool season crop thriving in the Winter months through Spring.
Current Facts
Mustard greens, AKA Indian mustard, Chinese mustard, and leaf mustard, are the leaves of the mustard plant (Brassica juncea). Mustard is a name that is applied to many different botanical species, including white, yellow, green, red and black mustard varieties. Mustard greens are hardy perennial cut-and-come again herbaceous greens grown for fresh eating and for the plant's seeds. Mustard plants contain volatile oil which has strong antimicrobial (bacteria and fungi) properties. These properties make mustard greens a choice cover crop to plant as an organic pesticide for weeds and soil born-pathogens.
Description/Taste
Mustard greens have broad, wavy frilled leaves with longitudinal veins. Upright leaves are supported by thin pale green stems. Mustard greens have a distinct, succulent, crunchy and yet tender texture. Their flavor is robust with bold peppery nuances.
Nutritional Value
Mustard greens contain compounds which have cancer preventing benefits, including antioxidants, anti-inflammatory and natural detoxifying properties.
Applications
Mustard greens can be used in preparations both hot and cold, utilized as a salad green, pot herb or braising green. Mustard greens pair well with rich meats such as pork, lamb and sausages, creamy sauces, aged and melting cheeses, apples, peaches, cucumbers, citrus, vinegars, especially apple cider and rice, nuts like pistachios and hazelnuts, herbs and spices including cumin, cilantro, dill, garlic, fennel and corriander. The seeds of the mustard plant can be sprouted and eaten raw, eaten in dried form as a spice or pickled. They can also be used to make mustard paste or condiments such as grain mustard.
Geography/History
Mustard Greens are native to India. The first varietal differentiation of mustard greens was cultivated in China near Sichuan. Mustard greens have been naturalized throughout the Northern Hemisphere from Japan to Europe to South and North America. Though very tolerable of a variety of climate and soil conditions, Mustard greens prefer rich organic nutrient-dense soils, full sun and cool temperatures for efficient and fast growth.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Mustard Greens. One
is easiest, three is harder.
Mustard greens are a cool season crop thriving in the Winter months through Spring.
Current Facts
Mustard greens, AKA Indian mustard, Chinese mustard, and leaf mustard, are the leaves of the mustard plant (Brassica juncea). Mustard is a name that is applied to many different botanical species, including white, yellow, green, red and black mustard varieties. Mustard greens are hardy perennial cut-and-come again herbaceous greens grown for fresh eating and for the plant's seeds. Mustard plants contain volatile oil which has strong antimicrobial (bacteria and fungi) properties. These properties make mustard greens a choice cover crop to plant as an organic pesticide for weeds and soil born-pathogens.
Description/Taste
Mustard greens have broad, wavy frilled leaves with longitudinal veins. Upright leaves are supported by thin pale green stems. Mustard greens have a distinct, succulent, crunchy and yet tender texture. Their flavor is robust with bold peppery nuances.
Nutritional Value
Mustard greens contain compounds which have cancer preventing benefits, including antioxidants, anti-inflammatory and natural detoxifying properties.
Applications
Mustard greens can be used in preparations both hot and cold, utilized as a salad green, pot herb or braising green. Mustard greens pair well with rich meats such as pork, lamb and sausages, creamy sauces, aged and melting cheeses, apples, peaches, cucumbers, citrus, vinegars, especially apple cider and rice, nuts like pistachios and hazelnuts, herbs and spices including cumin, cilantro, dill, garlic, fennel and corriander. The seeds of the mustard plant can be sprouted and eaten raw, eaten in dried form as a spice or pickled. They can also be used to make mustard paste or condiments such as grain mustard.
Geography/History
Mustard Greens are native to India. The first varietal differentiation of mustard greens was cultivated in China near Sichuan. Mustard greens have been naturalized throughout the Northern Hemisphere from Japan to Europe to South and North America. Though very tolerable of a variety of climate and soil conditions, Mustard greens prefer rich organic nutrient-dense soils, full sun and cool temperatures for efficient and fast growth.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Cucina Urbana | San Diego CA | 619-239-2222 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Barbarella | San Diego CA | 858-454-7373 |
| Boathouse Harbor Island | San Diego CA | 619-291-8011 |
| Piatti | San Diego CA | 858-454-1589 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| Roy's San Diego | San Diego CA | 619-239-7697 |
| The Farm House Cafe | San Diego CA | 619-269-9662 |
Recipe Ideas
Recipes that include Mustard Greens. One
is easiest, three is harder.| Eating Club Vancouver |
|
Mustard Greens Three Ways |
