Feaster Mustard Greens - 7lb Case

Seed saving is not a simple thing to do. And managing a breedline is even harder. So when someone places in your hand a thimbleful of precious seeds over a hundred years in the making, you know it has to be really really good. Jerome Feaster of Shiloh, Florida has been stewarding his family’s 100+ year old variety of mustard greens his whole life. It is not like any mustard we’ve ever encountered. The leaves can get the size of a small elephant ear, but is thin, tender and not at all leathery like the ubiquitous Florida Broadleaf mustard. 

Our favorite part is the juicy, crisp midrib that helps the giant leaves not collapse. It’s a crunchy burst of vegetal water without a hint of spicy mustard burn. All the heat is actually in the leafy parts which completely disappears into a slight sweetness when cooked. We enjoy crunching on the stems raw right in the field.

It’s pretty sensitive to freezing, so this year we are we covering them with a frost protection cloth similar to what is used to protect strawberries in order to extend their availability. Don’t miss out on this amazing fleeting southern favorite!

Slow food Ark of Taste on The Feaster Family Mustard Green:

Feaster Family Heirloom Mustard is milder in flavor than its closest relatives, such as curled and ostrich plume mustards. However, it still packs a wasabi-like heat that mellows and even sweetens once cooked. Both the ribs and leaves are tender and mildly peppery, while the stem is more mild and juicy. The stem can be eaten raw and pairs well with sauces and dips; some prefer to cook the stems separately from the leaves since they cook at different rates. This mustard is versatile: it can be used as baby greens or sprouts in salads, as mature leaves in mixed greens salads, or on sandwiches where it adds a nice flavor. Of course, it’s also perfect for the traditional southern preparation of boiling mustard greens with smoked meat. Because the stems are substantial, tender, and flavorful, the mustard is great for stir-fry dishes, similar to bok choy. Braised Feaster Family Mustard greens in olive oil with a bit of garlic is also a delicious option.

The Feaster family’s method of preparation is as follows:

· 35-30 leaves of mustard greens
· A large handful (4-6 pieces) of smoked bacon or other smoked meat
· Salt

1. Wash the greens twice, strip the leaves from the midrib, and tear or cut them into small pieces. You may also cut the stems into small pieces and cook them separately, as they have the consistency of cooked celery.
2. Place the smoked bacon or meat into a six-quart pot , add one to two cups of water, and season with salt. Bring to a boil, then reduce to medium heat for 30 minutes.
3. Add the greens to the pot a few pieces at a time. Stir and add more greens as they wilt, lowering the heat to a simmer. Cover the pot and cook until the greens are tender, about an hour for a richer bacon flavor.
4. Drain the greens carefully, avoiding mashing them, and serve. The dish is commonly served with sweet potatoes and ham, and often accompanied by vinegar hot sauce.
Similar to many historical family heirlooms, this mustard may have been at risk of disappearing had Jerome not taken steps to ensure its future. Grown primarily in a region prone to hurricanes and extreme weather, it now has its seed secured with growers in Florida, Iowa, Virginia, and South Carolina. While still grown on a small scale, this mustard could become a breakout vegetable. Its unique flavor and tender midribs have already drawn the attention of southern chefs and culinarians, and its qualities make it well-suited for widespread adoption, becoming a staple in home gardens across various regions. 

A note on seed saving 
While seed savers across the southeast are preserving this precious southern green, the process cannot stop at home gardening and seed banks. We believe that saving an at-risk, or landrace, crop means getting them onto plates and introducing them to new markets to share the story and the experience of eating an endangered, rare vegetable or fruit. That is why we focus on growing, marketing and delivering this special green to chefs and restaurants in the tri-state area (SC,NC,GA). We humbly ask that you help us take the next step in this crops preservation by working them onto your menu or doing a special with them.  They’re not just endangered, they are incredibly tasty too. So we hope that makes it easier to use! We cannot keep this going without you. Bradford Farm appreciates your wonderful work.