Rebel Mustard Greens

It’s early May and just about time to harvest the mustard greens we planted a few months ago. The insects and animals have been happily munching away on our cabbage and broccoli, but thankfully left our mustards alone. Although it sounds a bit goofy that we’re enjoying the food the deers left behind, there’s something to be said that because of our garden not only do we eat well, but also the deer, wild turkey, groundhogs, and insects of all kinds find nourishment.

It was a beautiful spring day, so we first ventured outside where Chef Jarrett taught us to harvest the greens. Mustard greens are very nutrient dense, chock full vitamins and antioxidants which are shown to help prevent cancer.

We also made a brief stop by our sage to harvest the stunning purple flowers, so all the Rebel Gardeners could give a few to their moms for Mother’s Day.

Back inside the kitchen, we planned out our mustard green recipe with Chef Bruce. Our salad had raw shaved mustard greens, thinly sliced carrots, avocado, red onion, dried cranberries, and a dressing made of lime juice, lime zest, honey, and olive oil. We also had some strawberry banana smoothies on the side.

We washed the mustard greens, then learned to shred them by rolling them up and slicing them into really thin strips.

For the dressing we zested a few limes, juiced them, and added an equal amount of olive oil. Then we mixed it up with a bit of honey, salt, and pepper until the flavor was balanced.

To the greens we added the thinly sliced carrots, avocado, and red onion.

The Rebel Gardeners also made smoothies with orange juice, frozen strawberries, and bananas.

We helped each other clean the space, set the table, and ate together as the Rebel Gardeners.