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Our mustard greens are starting to go insane again — here is a recipe for braised mustard greens with various spices and a small amount of rice to thicken.
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Different flavors of meat birds that act and taste more like chickens than cornish cross.
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Someone with actual expertise hands an industry shill in the NYTimes his rhetoric on a plate. With bacon.
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Harvest crates!
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How to raise seedlings off the grid.
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How to dry and use homegrown hot peppers.
My mustard won’t start. We’d be delighted to take some mustard (or some starts) off your hands. I’ll return some in the form of kimchee :)
I have some nice-looking mustard starts that are ready to go whenever. When can you pick up in the U-District (or out here if you want to come visit)?
Did you plant from seed, or from starts? It might be too early/cold for seeds, even for hardy mustards.
Thanks for the mention! Our mustard greens are done for the season and I’ll definitely do them again in the fall to overwinter. One of the easiest things we’ve done.