If you've ever been near a collard planting on a hot day you understand why old timers called it the stink patch. There's just this high, ever-present, odor of sulfur all around that makes you wonder what made humans eat them in the first place. Starvation, maybe? Mustard greens don't stink, are milder in flavor and are mighty purdie to look at, especially the curly variety.
Scott broadcast some leftover seed from a few years ago and each and every one came up. What do they need to grow? Not much. Water and part shade will work. We've been eating from them weekly for about a month now. Not bad sauteed with garlic and onion and a touch of water (or a glug of beer) if needed. The beauty of the curly type is the stems aren't tough so you just pick, rinse and cook.
No comments:
Post a Comment