Our I Love Local Food Week Valentine’s Day Dinner was delicious! A highlight for us was working with Chef Justin Langer to create exceptional dishes featuring varieties from our seed saving gardens, in combination with so much other local abundance. Here, our popular and much loved local heirloom from the Feaster family in Shiloh, Florida- the Feaster Family Mustard Greens are whipped up into delectable creamed dish, topped with braised spare ribs and root vegetables.
Jerome and grandson Connor with their mustards.
Instructions
1. Clean mustard of any large or obstructive debris.
2. Roll into semi tight bunch of 6 to 8 leaves, slice about quarter inch thin or less.
3. Place in colander and run under cold water until very clean. Repeat if needed.
4. Bring large pot of water (enough to cover) to rolling boil. Place all mustards inside. Blanche for 4 to 5 min to take out bitterness and get vibrant green color. Remove and strain. Be careful STEAM AND WATER ARE HOT. Set aside.
5. In pot large enough to accommodate all mustards, place 2 tbs canola oil and get warm with garlic, shallot and any fresh herbs. When garlic is pungent and delicious place all mustards in and mix.
6. Cover with just enough heavy cream to cover mustards and let come to small boil. Immediately lower temp to low/med and let reduce, stirring frequently until thick and perfect. Salt and pepper to taste.
