1/5/2020 – Mary made this based on the copy cat recipe for PF Chang’s Chicken Lettuce Wraps here. The wraps were very good. The big difference is using our mustard green leaves instead of lettuce. We had a hard frost last night and that was not the first. Frosts are supposed to make greens sweeter and our mustard greens are certainly milder now than before the frosts. They were a very good alternative for the lettuce and will be used again.
Continue reading12/31/2019 – Made this minutes after pulling the radishes in the garden. Tasted several pieces and found them very spicy. This jar was made without them being peeled.
1/14/2020 – Opened the jar and found it had a funky smell. Removed one of the spears and the smell was still funky. Tasted a small piece enough to crunch it and the taste was off. Spit it out and threw it all away. The spears did seem to have a good crunch so the salt content must be ok.
Continue readingIngredients
- 4 ounces cream cheese, at room temperature
- 2 scallions, finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon Creole mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 8 ounces smoked fully cooked ham, finely chopped
12/26/2019 – Maggie made these for us and Peggy’s crew during her and Jeff’s Christmas visit. The shrimp were tender and crunchy. Maggie said her sister taught her this method. They were great and clearly restaurant quality and style.
Continue reading12/13/2019 – As Mary really likes poached eggs on spinach, we tried them on fresh mustard greens picked before breakfast. This one did not turn out well as did later cooks where the package was finished in the oven.
Continue reading12/7/2019 – This is an experiment using our bok choy and mustard greens from the garden with store-bought cauliflower. The intent was to make it spicy and hence the 2 teaspoons of cayenne flakes from our garden. We tried some after a week and again on 12/23/2019 and it was very good and getting better. 12/31/2019 finished the first jar with red flakes floating and spicy good.
Continue reading12/7/2019 – The first mustard in the big garden is finally doing well so we have plenty for experiments. Fermenting sounds like a good approach so we made our first Mustard Greens Kraut. It turned out tasty with the carrots and stems firm but much too salty.
Continue readingFrank Knippenberg made this to top a pumpkin pie for the 2019 Thanksgiving lunch. Everyone raved as it was great on all the cakes as well as the pie.
Continue reading11/28/2019 – This is our second Thanksgiving living on the farm and the second time we hosted the family meal. We had 15 family members and at least 4 guests. Food was served inside and we ate outside. The weather was perfect with a sunny day and 72 F.
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