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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Mustard Greens

vegetable

Growing:

These are fast growing, making several plantings possible. Plant a few weeks before last frost date and then again a few weeks after last frost. A third planting can be done after original plantings are harvested. Plant seed about ½ inch deep in rows 6 inches apart, or scatter seed; thin to 4 inches. Harvest when leaves are young and tender.

Selecting & Storing:

Look for a consistent green color with no yellowing, blemishes, or wilting. Wrap in paper towel and store in a bag/container in the crisper of your refrigerator. They will last up to 5 days.

Basic Preparation:

Wash under cold water and discard any discolored leaves. Fold in half along the stem of the leaf and cut the stem out.

Raw: Greens can be used raw as you would use other greens in a salad.

Cook: Chop the greens and simmer in about an inch of water in a flat skillet until tender. Drain and season as desired.

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