As we look for more sun we are still pleasantly surprised by this early showing of the Red and Chartreuse leaves of the Giant Red Mustard. Harvested today and off to PQM for a dinner tonight for Pilot Light Chefs at TRC. We expect plenty more as it warms up!

Raw, the leaves deliver a sinus-clearing punch akin to dijon mustard. Washed and tossed in a salad, the peppery pungency is toned down. Mature leaves can get quite large and are ideal for juicing, pickling, or prepared like a traditional Southern green.Β 

Check back with us soon for more!Β 

May 12, 2016 — Robin Ryan

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