A New Team Member & Harvesting Wasabi Mustard Greens

Village Farm Team,

We’re thrilled to introduce our newest Farm Educator Kim Conrads! Kim’s history with farming began right out of high school. After gaining plenty of hands-on farming experience, Kim then went on to study sustainable agriculture in college. Since her college studies she has worked at various farms around the country, the most recent of which was in a small town in rural North Carolina. This is Kim’s first time living in Texas so she is excited to enjoy some warmer weather and explore the big city of Houston.

We harvested the first of our Wasabi Mustard Greens this past weekend. Though they share the same name as a popular spicy condiment, Wasabi Mustard Greens don’t quite have that same kick. When sauteed or braised, mustard greens take on a sweeter and milder flavor. Even though some people don’t like the bitter and pungent taste mustard greens have, this is an indicator of their high phytonutrient content! Mustard greens are also high in Vitamins K, A, and C. Have you given any of our mustard greens a try? We highly recommend braising them in your favorite stock or coconut milk until they are nice and tender.

Over the past couple of weeks we’ve been observing a pest problem in our first succession of cabbages. The situation was manageable until the proliferation of rain and moisture over the past week so we decided to harvest all of the remaining cabbages in this section and turn the beds under. That being said, we have a lot of heads of red, green, and Chinese cabbage that will be available at the veggie wagon this weekend! We highly recommend picking up a couple of heads to make a big batch of sauerkraut or kimchi.