Frilly Fronds That Pack A Punch
Look for leaves and stems that are a uniform, vibrant
green color
SOS Farms provides a convenient alternative to grocery shopping. Each week, the Satos pool from local farmers and vendors so members can select from a variety of Kaua’i grown and made products. This pay-as-you-go service offers a selection of farm-fresh eggs and produce from SOS Farms as well as cucumbers, mushrooms, taro, tomatoes, dried fruit, honey, pastries and bread. Wednesday home deliveries to Kilauea and Princeville are free for orders of more than $20.
What’s Growing Now: Arugula, asparagus, beets, Ethiopian kale, Swiss chard, collard greens, cucumber, curly kale, golden frill mustard, green beans, herbs, komatsuna (Japanese mustard spinach), Lacinato kale, leeks, lettuce, mizuna, Siberian kale, soy beans, yellow beans.
GOLDEN FRILL MUSTARD
This mustard green has lacy leaves and juicy stalks that can be as spicy as horseradish. Golden Frill is the spiciest of the mustard family, and is classified as mizuna. Originally cultivated in Asia, it is also known as Japanese water greens.
Kelly and Yuichi Sato at the farm. Daniel Lane photos
Season: Golden Frill takes 45 days to go from seed to table, and it flourishes in the fall and winter months.
What to look for: Look for leaves and stems that are a uniform, vibrant green color. Avoid those that are tough, fibrous and yellow. It is best to choose mustard greens that are young and tender, no longer than 8 inches, and use them as quickly as possible.
Storage: Loosely wrap in a plastic bag and store in the crisper for several days. Young mustard greens deteriorate faster than mature greens.
Tip: Citrus dressings pair well with spicy mustard greens, and somehow tame the heat. The Satos like the combination of pungent greens with sweet beets. Mustard greens also go especially well with potatoes. Cook mature leaves for 15 minutes; baby greens only need to be wilted.
Preparation: The frilly fronds of baby greens add loft and texture to salads. Try tucking several leaves into sandwiches for a fiery accent or add as a garnish for a touch of heat. Cooking tames the heat, and they are excellent sautéed, steamed, braised or added to stir-fries.
Frilly fronds of baby greens add loft, texture to salads
Health Benefits: Mustard greens are an excellent source of protein, thiamin, riboflavin, niacin, iron and magnesium, and a very good source of dietary fiber, vitamins A, C, E, K, and B6, folate, calcium, phosphorus, potassium, copper and manganese.
The calcium in mustard greens is high in bioavailability. Potassium helps maintain healthy blood pressure and counteracts the effects of sodium on blood pressure. Too much sodium causes blood pressure to rise.
Contact: Call 346-6843 or visit sosfarms.com.
GOLDEN FRILL SALAD WITH POACHED EGGS, BACON AND LEMON CREAM DRESSING
For me, this is the ideal breakfast. Warm eggs melt into the nooks and crannies of the juicy greens and blend with the bright citrus dressing, and the bacon adds smoky flavor and a chewy texture. The heat from the eggs and the zippy citrus dressing really tames down the pungent mustard greens’ heat.
Golden Frill takes 45 days to go from seed to table
For Dressing:
* 1/2 cup mild olive oil
* 3 to 4 tablespoons fresh lemon juice
* 1/2 cup heavy cream or crème fraîche
* salt and freshly ground pepper
Put olive oil, lemon juice, cream, salt and pepper in a jar and shake. Set aside.
For Salad:
* 1 bunch golden frill mustard, cut horizontally into 1/2-inch strips
* 2 slices bacon, cut into 1/8-inch thick strips
* 4 eggs
* 1 tablespoon white wine vinegar
Golden Frill Salad with Poached Eggs, Bacon and Lemon Cream Dressing. Daniel Lane photos
Add bacon strips to a cold nonstick pan and bring to medium heat. Stir frequently and let the bacon slowly render its fat until it becomes crisp. Drain on paper towels.
Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2 inches, and place over high heat. When it’s almost ready to boil, add the vinegar.
Crack an egg into a cup and slide it gently into the water. Repeat with remaining eggs. When the water returns to a boil, reduce the heat to low and simmer about 4 minutes, until the eggs are set. Remove the eggs with a slotted spoon, one at a time, to a tea towel-lined plate.
Place the golden frill mustard in a large bowl, add one-third of the dressing and toss. Add bacon and toss again. Top with two eggs each and enjoy.
Makes two servings.
