A serious weapon that every kitchen needs, for wielding against hard-to-cook foods, is a pressure cooker. I wouldn’t know how to cook garbanzo beans without one (and we eat a lot of hummus). Lately I have turned the pressure cooker toward the problem of tender mustard greens.
Tender mustard is a desideratum of every gardener. Picking the greens very young might help. But one can’t waste all those mature greens, can one? Twenty-five minutes in the pressure cooker and the greens are perfect.
Mustard greens
A squash bloom
A humble turnip
Lettuce, approaching maturity
A cabbage, which will soon use its one-way ticket to the kitchen
My family heirloom beans
The garden on June 2
The first day lilies, with thousands to follow
A wildflower patch