Many people prefer to do it that way and it probably works a bit better. Yet even if you do have extreme temperatures, there are ways to keep on growing through it. My hope is to inspire the love for a similar lifestyle or hobbies in others ~ by sharing real-life tips and tools to make “modern homesteading” activities easy, understandable, and enjoyable ~ so you can learn and dive in with me! Plant in succession every 4-6 weeks to keep a supply of mustard greens throughout the season. I saw a few small bug holes in some of the leaves, but didn’t see any bugs. For example, why harvest an entire head of lettuce, bok choy, or kale at once, when instead you could keep the plant around to feed you for several more weeks – or maybe even months to come? Let the greens continue to cook while you prepare the rest of the ingredients. Harvesting leafy greens is a simple matter as well. Diseases. Thank you for sharing your results. Words: Jenny Somervell MUSTARD GROWING TIPS They are not fussy about soil type, provided it is fertile and moisture retentive. All my spinach usually bolts so quickly. You might like to try that some time. You may also be wondering how I can prepare and present a recipe for greens, even if I don’t like them. Pests. It takes mustard greens 30 to 40 days to get ready for harvest. If you want to harvest and use little bits at a time, that could work okay for you! I took a spoon and scooped out just about all of the excess oil at this point. Thank you for taking the time to come back and share your results. They’ll go great with some cornbread. Theres a family owned meat processing place right down the road from where i live and they make the best ham hocks. Once they’re all in the pot and wilted down, I like to add a teaspoon of sugar. Mustard greens should be harvested when the leaves are still young and tender; older leaves will have a bitterer flavor. Meaning, harvest them in the morning, or perhaps in the evening. So, here are a few tips to extend your leafy greens season: Some leafy greens may be able to tolerate warmer weather, but in general, most leafy greens prefer a cooler growing season! So, why should I harvest my leafy greens this way, you ask? Purée the greens in a food processor or chop it by hand, add 4 to 6 tablespoons of melted butter, 2 tablespoons of heavy cream and a dash of nutmeg, then blend well. Required fields are marked *, Rate this recipe Sure appreciate you! Greens seem to dominate everywhere. Stems are the tough parts and removing them before cooking should help. In the west, it is much more popular as a salad green with its mild, yet peppery, taste. Lay the bound bundle of mustard greens on a cutting board. Tear the tough portion of the stem away from the leaf and discharge. No more plastic bags for us!!! Just had more water after draining. The towel runs across the bottom of the crisper and over the top of the veggies. Stir the meat around as it cooks and don’t let it burn. Every time I tried, they were horrible until I came across this recipe. After about 10 minutes, remove the lid and stir everything around a bit. Leave at least 800 feet between crops to avoid cross breeding. Make it your own. I love the cut-and-come again harvest method. They add spice to salads, nutrients to soups and stews, and the seeds have endless possibilities. Don’t let me totally discourage you from trying them yourself. of seasoning meat, but you could use more if you like. If you have the space for it, plant many of each type of leafy green you’re hoping to have a long, perpetual harvest from. Add it if you like it. We generally harvest what we can consume fresh in a week, adding greens to sautéed veggies, soups, lentils, quinoa, frittata, or salads for every lunch and dinner. Green Leafy Vegetables by the Numbers: Which Have the Highest Nutrients? Your gardens are inspiring! However, if you want faster growing times and really tasty mustard, then plant mustard in loamy garden … Cut the leaves off near the ground starting on the outside. As the greens begin to wilt down, stir them around a bit to bring the one’s from the bottom of the pot up to the top. It eases an otherwise assertive bite into a tame, pleasant flavor. You can apply this harvesting technique to more than you probably ever imagined! For collards, I add a little sugar or even Coke if they’re a bit bitter. But, there’s still 4 more happily growing. That is so awesome we can still stay connected! The greens simmered for about 20 minutes. It will not hurt to let them simmer for about 15-20 minutes from this point, or even longer. Cover skillet. One of the easiest ways to waste food, time, and energy in the garden is by not taking full advantage of your plants potential! Gmail users, check your “promotions” inbox!). Required fields are marked *. Worms bins are easy to maintain, divert waste from the landfill, and create “black gold” for your garden! Shade cloth can be supported over plants with hoops or other structures. The sugar helps cut back on some of the bitterness of the greens. And, should you ever decide you’re just no longer interested, it’s super easy to Un-subscribe. I trust their words of wisdom as they are accomplished Southern cooks in my opinion. Add more greens as you have space in the pot until all of the greens have been added. Some of the links on this site are affiliate links, such as Amazon links. Greens dominate the fresh produce available here in the South during the winter, and we’ll show you how to cook some up for a great side dish, or even the main meal of the day. Which ones are your favorite? So… We’ve talked about how to extend your greens growing season, and how to harvest them. 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