WTF* Is That? It's Ruby Streaks Baby Mustard

Kind of like frisee, with slight mustardy tang

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By David Hammond

I eat out a lot: sometimes four nights a week, sometimes more. So when I prepare dinner at home, I tend to go toward salads, which means I'm always on the lookout for new greens.

I spotted a new leaf at Genesis Growers at the Oak Park Farmers' Market: Ruby Streaks Baby Mustard.

I've had fully mature mustard greens many times. About as big as full grown collards or kale, mustard greens near the end of the summer are huge, require some cooking, and sometimes have a distinct bite.

These Ruby Streaks Baby Mustard greens require no cooking: I just rinsed and put into a salad. In a salad, the texture of the tiny shoots are prickly, kind of like frisee, a good contrast to mesclun, romaine or other larger leaves, with slight mustardy tang.

You can cook the Ruby Streaks Baby Mustard greens, too, but it seems like it might be best to eat them raw when they're young, because when they get older and bigger and tougher, you're going to have to cook them anyway. However, if you don't mix them with lettuce or some milder greens, you will have a hot mouthful. Cooking takes the edge off, significantly.

At the OPRM, you can get a bag of Ruby Streaks Baby Mustard for three bucks a bag, and that's enough for several salads as it doesn't take a lot and, surprisingly, these young sprouts are actually kind of dry and so you probably don't want to put too many into your salad (of course, if you cook them, you could probably sauté a whole bag and eat it yourself).

If you've spotted some new items at the Oak Park Farmers' Market or anywhere else in the Village, please post about your findings here.

 

Reader Comments

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OPer  

Posted: July 2nd, 2013 12:22 PM

Poor choice for article's title.

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