While the bacon gently simmered, we ensured the freshness of our greens with a double wash, carefully stripping the robust leaves from their sturdy midribs. Jerome, with his culinary wisdom, suggested that the stems and midribs, when diced and cooked separately, offer a delightful celery-like texture. Steffen, ever the curious palate, sampled a raw leaf, confirming its identity as a true mustard green, distinguishing it from its look-alikes, the Chinese cabbages. We proceeded to tear the leaves into smaller, manageable pieces, gradually introducing them into the bacon-infused water, adding more as they gracefully wilted into the simmering broth. Once all the greens were incorporated, we brought the water to a boil, then reduced it to a gentle simmer. Covering the pot, we cooked the greens for approximately five minutes, achieving our desired tenderness, before carefully draining the water. Jerome’s parting advice echoed in our minds: handle the greens with care to avoid mashing, and never forget the tangy hot vinegar sauce to complete the dish! Ensuring everyone could partake in the feast, we also prepared a vegetarian version, thoughtfully omitting the bacon for our vegetarian friends.
The mustard greens dish was met with resounding approval from all who tasted it. Perhaps the most unexpected triumph was the popularity of the stems and midribs. Simply boiled in a touch of water, they defied expectations with their surprisingly rich flavor. Their succulent texture and taste were unanimously likened to broccoli, a testament to their hidden culinary potential. The greens themselves were undeniably delicious, drawing staff members back for second and third helpings. Steffen and I thoroughly enjoyed creating this substantial dish of greens for the Preservation staff, and it was a genuine pleasure to join Jerome’s family in celebrating the New Year with such a flavorful and heartwarming meal.
To experience this culinary delight yourself, seek out the Feaster Family Heirloom mustard listing from Heritage Farm in the 2016 Yearbook and on the online exchange. By doing so, you too can partake in the Feaster Family feast and discover the unique flavors of the Family Of Mustard.
