These flavorful, spicy greens come form the same plant that makes mustard seed (which is commonly ground to make the popular condiment). Mustard leaves can be flat, crumpled or lacy-edged, and can take on a number of colors.
One of the most pungent and interesting of all the greens, as well as a very generous source of vitamin A, mustard greens are widely used in French, Chinese and Southern U.S. cuisines.
In Season at the Market
January, February, March, April, May, June, July, August, September, October, November, December
Product descriptions are generously shared and created by CUESA (Center for Urban Education about Sustainable Agriculture) in San Francisco. CUESA is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Visit CUESA at www.cuesa.org.