I've never cared much for mustard greens. The canned variety just tastes nasty, I think. The fresh ones gathered in the pasture when I was a kid weren't much better. Still, they were on the list of cold hardy greens likely to do well in an unheated hoophouse, so I tried them.
Surprise! They're yummy! When picked in cold weather, the fresh leaves taste much milder than I remember. They add a little zip to a winter salad. They're even better sauteed with bacon. Then again, what isn't good with bacon?
3 comments:
Bacon should be its own food group.
That's tatsoi. I use it in salad, stir fry and soups. It's about the only mustard green I like.
Tatsoi - so it is. And now it's bolting!
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