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.
A basket full of volunteers.
Green mustard and red giant mustard. Total weight: 1¼ pounds.
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.
Garden to Wok 
This makes me want to run out and get some tofu immediately! I missed cooking with it I found we have a locally produced one. Hey, Norma, I pulled out my copy of “Growing Chinese Vegetables” to look something up, and saw that you’d written the forward!
Hello leduesorelle,
Tofu is readily available in all food markets now but to have a locally produce source that’s even better. What do you think of the book?.
And Happy Thanksgiving! My mother always made Chinese stuffing, with sticky rice and Chinese sausage…
Hello leduesorelle,
The stuffing with sticky rice and Chinese sausage is not traditional but it is good. My kids love it so I try to make it (without the turkey) whenever they come home. Freezes well. I make a big batch and send them home with meal-sized portions in freezer bag. Happy Thanksgiving to you too.
Wow those greens all cooked up look delicious! I love the soup with the poached egg especially. I hope your weather continues to hold for you and you can keep enjoying fresh fare from the garden for a while longer.
Hello kitsapfg,
The soup with the poached egg was just something that came into my head. It made a satisfying lunch with the pumpernickel bread. I hope our weather continues to hold, was gardening in T-shirt yesterday. Happy Thanksgiving!
Norma glad you weather is holding out. It has been up and down here a little further north but have nothing left of harvest. Love your dishes. Have never tried tofu.
Hello Wilderness,
There are many different ways to cook tofu, many people get turned off because they only had it in cold salad. I will post an easy tofu soup soon. Can you believe I was gardening in T-shirt yesterday!!!!! We may be paying for this nice weather later. Happy Thanksgiving!
That soup… Oh that looks fantastic right now!
Hello Barbie,
Yep, it was delicious and I love soup this time of year.
Your greens are so lovely and healthy looking! My red mustard seeds had low germination; maybe too old, maybe they didn’t get enough water when planted; going to replant. @ the bowl gourds I don’t know if they are one of the kinds of gourds you can eat when young or not. Might try one next year. Basically I use them as containers or bird houses.
Hello maryhysond,
Funny, the mustard seeds that I sowed did not do well, as a matter of fact non of my fall planting Asian greens did well. But the volunteers are just growing and growiwng. May be I should rely on volunteers. I should do some research on bowl gourd as this is a new one for me.
Nice mustards.
Ah ~ tofu tofu…….it’s my go-to food, if I’m too lazy or too tired to cook, I’ll make mapoa tofu.
Hello Mac,
Love, love my volunteers.
Agree, tofu is soooo quick and easy to prepare. Was thinking about posting tofu info and recipes when there is no harvest to post about on Harvest Mondays. Good Idea?????
Looks really yummy! 🙂
~Lynn
Hello Lynn,
It was a good eats week.
I’ve been pondering growing mustard – for the leaves but also for the seed. Have you let one go to seed and if so how much seed do you get from a plant? I’m looking forward to your tofu recipes – I enjoy eating it but tend to order it at restaurants rather than cook it at home, due to a lack of knowledge more than anything else.
Hello Liz,
My mustard plants did go to seeds but I never collected any of the seeds, that’s why I have so much volunteers. Read my reply to Mac and let know what you think of my idea about posting tofu.
Good idea to post some tofu recipes. Many years ago I was playing with soybeans and made tofu from scratch, soy milk, soy custard, tofu, baked tofu etc. I don’t want to mess with them now, occasionally I’ll do the soy custard and fresh soy milk skin because I couldn’t buy them fresh.
Hello Mac,
Years ago I too dabbled in making my own tofu from scratch, but with tofu so readily available and in so many forms, decided it was not worth the trouble, also getting lazy as I mature.
Very healthy meal! Your mustard looks very good, colourful colours.We usually stir-fry mustard too.
Hello Diana,
Stirring frying the mustard gives it a mild and a bit sweet taste which I really like.