Tuesday, March 27, 2012

Orchards in Bloom

I was craving for a taste of wild mustard last Saturday. So, on our way home from the Pinnacle Farmstand, the Husband humored me and pulled over at an apple orchard. I happily traipsed through the orchard to gather a few handfuls of young mustard leaves.

The mustard leaves were first parboiled, then sauteed in olive oil, lots of garlic, and a couple of splashes of soy sauce. The result: The mustard was disappointingly quite mild. Oh, well.

I'm still craving a taste of wild mustard.


  1. We need to find a field of truly wild mustard to get that strong flavor and heat we like so much. That orchard may not be organically grown, which could explain the mild flavor of the mustard.


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