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?
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.
I tried the canned variety lately, not having a greenhouse yet. Mixed with LOTS of rice, soup stock, onion, etc, it was ok.
Glad to know they – like most veggies – are good tasting when home-grown. Maybe we’ll sow some next year. And sauté them with bacon. 🙂
Ron
Tatsoi – so it is. And now it’s bolting!