Still having nice weather in the Hudson Valley, not sure how long it will last. Decided to continue to push my luck and harvest only as needed but keeping an eye on the weather channel.
Since I had quite a bit of the green mustard, made a stir-fry using my Swiss Chard w Toasted Almonds & Dried Cranberries recipe (substituted mustard for the Swiss chard). This accompanied a beef stew with braised tofu and boiled brown rice. A very satisfying meal.
The red giant mustard went into a pot with chicken broth, tofu and a poached egg then topped off with a drizzle of Asian sesame oil and garnished with chives from the garden, was yummy! The cooked red mustard lost its color and added a greenish/reddish tint to the broth.
Found 3 little broccoli side shoots (3 ounces) pulled a few carrots (8 ounces) and cut a few stalks of Chinese celery (4 ounces). All were combined and stir-fried together with onion, garlic and marinated tofu. As you can see, I was in a tofu frame of mind last week.
Visit Daphne’s Dandelions http://daphnesdandelions.blogspot.com/ for more Harvest Mondays.