Mustard greens

Mustard greens

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

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Mustard greens

Fall Bread Salad with Honey Sage Vinaigrette

Joshua Clever, Riviera Kitchen

Green Bean, Mustard Green, and Avocado Salad

Sarah Henkin, CUESA’s market chef

Roasted Carrot Salad

Sarah Henkin, CUESA’s Market Chef

Chunky Pork Chop and Leafy Green Soup

Chue’s Farm.

Articles about Mustard greens

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

July 02, 2014

Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »