I sat to write this post when all hell broke loose outside. A mid-afternoon thunderstorm arrived with two rounds of golf-ball-sized hail. I just spent the last two hours mopping out my sunroom and picking up broken branches. My home garden looks like it went through a blender with leave parts strewn everywhere. It was with some trepidation that I went over to the Fenton Community Garden to see my plot.
It is not as bad as I thought. Everything is laying down for the hail and rain deluge, but I think it will all right. Most of it just looks soggy and beaten/bruised, but not broken.
The question of the week is that the Mustard Greens are ready to pick (after they recover from the storms), so now what? Do I cook them? Eat them raw? How do you prepare yours?
About Fenton Friday:
Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house. I'm plot #16. It is a 10 ft x 20 ft space and this is our 5th year in the garden. (It opened in May 2011.)
We had no hail in Germantown, luckily, just rain and wind. Mustard greens: if the leaves are small they are great with lettuce in salads to give them a bit of zing. Large leaves are better cooked - maybe sautéed with onions. I usually combine mine with other greens to cut the spiciness a bit.
ReplyDeleteThanks, Erica. Good to know the hail missed you. The Mustard Green were frozen for now for a later stir-fry.
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