A Beautiful Harvest

Discussion in 'Fruit and Veg Gardening' started by KK Ng, Dec 17, 2017.

  1. KK Ng

    KK Ng Hardy Maple

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    One of our favourite veggie fresh or pickled mustard head.

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    The whole lot :)

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    Some stir fried and mostly pickled.

    YUM!!! :)
     
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  3. eileen

    eileen Resident Taxonomist Staff Member Moderator Plants Contributor

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    Looks very appealing KK. :)
     
  4. Frank

    Frank GardenStew Founder Staff Member Administrator

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    That looks very healthy to eat KK :setc_092:
     
  5. Sjoerd

    Sjoerd Mighty Oak

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    Oh mate, I really enjoyed this posting of yours. It makes my mouth water seeing the harvested plants.
    How do you folks eat this particular plant?
    Does it preserve or freeze-in well?
     



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  6. hummerbum

    hummerbum Young Pine

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    Wow KK...did you grow all of them hydroponically? It's so easy and beautiful. I grew my chinese cabbage like that last year and it was delicious. Those are my favorite greens Sjoerd and I can tell you how we eat them here in the south (Georgia). With boiled smoked neckbones or hamhocks. They are a bitter green so i add just a touch of sugar and baking soda (for the gas) and enjoy them with pepper apple cider vinegar. If i don't have enough mustard greens, I generally add turnip greens.
     
  7. mart

    mart Strong Ash

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    The mustard greens I like are the Southern curled and they are difficult to find here! Most they sell are the Florida Broadleaf which are tasteless to me. I planted two lbs of turnip greens,,the purple top white globe. I have enough for the county ! I will bed them out and have a good supply till they make in the spring!
    How do you pickle them KK ??
     
  8. KK Ng

    KK Ng Hardy Maple

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    Thank you all :)

    Yes it is delicious Eileen, in China they pickled it and have them in winter as a winter veggie.

    Thanks Frank, it is indeed :)

    Thank you Sjoerd, there are many ways to eat it when fresh like stir fried with some seafood especially prawns or bacon chips, all in one pot rice, braised with pork and when pickled stir fried with pork belly or sting ray, soup with fish pieces or seafood with toufu or duck soup, pork rib or back bone soup or even eaten as a appetiser. When pickled it can keep well in the fridge, freezing sorry I had not done that before but I don't think it will keep well. :)

    Nope Hummerbum, I did not grow them hyroponically, just the convectional way. Wow!!! I like the way you eat it and I think I should give it a try. :)
     
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  9. Islandlife

    Islandlife Young Pine

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    WOW - definitely impressive!
     
  10. mart

    mart Strong Ash

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    This year I am trying a different method of freezing greens of any kind. I just wash well and spread to air dry. Then I just put enough for a meal into a freezer bag and press to remove as much air as possible and freeze. I do not like them wilted or pre -cooked so I am trying this way. Should taste about the same as fresh picked,,I hope ! Will let you know. They certainly take up less space in the freezer since they are flat
    Do they pickle them in a similar way as kimchi ? I know thats Korean but most have some variation of the pickled cabbage. I love kimchi..
     
    Last edited: Dec 20, 2017
  11. KK Ng

    KK Ng Hardy Maple

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    Thanks Islandlife. :)

    Mart please do let us know the result of your experiment, it's interesting.
    No it is pickle different from kimchi. This is how it is done.
    Ingredients :
    1+ kg mustard green
    70gm sea salt
    *one glass jar with lid'

    Brining Ingredients :
    2 Liter water
    2 tablespoons sea salt
    3 thin slices of galangal
    1/4 teaspoon turmeric powder (fresh turmeric better)
    1/2 tablespoon rice flour (mix with some water)

    Method :
    (1) Wash and cut mustard greens into half, rub salt in between the leaves, stem and set aside for about 6 hours to draw out the moisture.
    (2) Bring water to boil together with all other brining ingredients and set aside to cool before use.
    (3) Squeeze moisture from the mustard greens after the 6 hour and then pack them into the jar.
    (4) Pour cooled brining solution into the jar to cover the mustard greens.
    (5) Place ceramic bowl or any heavy object to weigh down and submerged the greens fully.
    (6) Cover with the lid and keep it in a cool place to ferment for 5-7 days.
    (7) Check the greens daily and skim off the whitish bloom that appears on the surface if there's any.
    (8) When it's ready, remove the mustard greens from the solution without squeezing out the liquid.
    (9) Place the pickled green in a suitable airtight container and keep refrigerated.
    (10) Shelf life? I have no idea but we have kept them as long as 6 months so far in plastic bags not all together but portioned for a meal for 2 :)
    Enjoy.:setc_092:
     
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  12. mart

    mart Strong Ash

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    What is galangal ? Must try that ! Thanks KK
     
  13. KK Ng

    KK Ng Hardy Maple

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  14. hummerbum

    hummerbum Young Pine

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    Merry Christmas everyone!! KK I think i should clear up my recipe...cook the greens with the smoked neckbones/t. wings/hamhocks when the meat is almost tender...lol. I went back and read what I said.
     

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