Skip to content

Tender is the greens

A-pressure-1

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.

A-pressure-2
Mustard greens

A-pressure-3
A squash bloom

A-pressure-4
A humble turnip

A-pressure-5
Lettuce, approaching maturity

A-pressure-6
A cabbage, which will soon use its one-way ticket to the kitchen

A-pressure-7
My family heirloom beans

A-pressure-8
The garden on June 2

A-pressure-9
The first day lilies, with thousands to follow

A-pressure-10
A wildflower patch

Post a Comment

Your email is never published nor shared. Required fields are marked *
*
*