After 6 months of dry conditions some rain has revived the parched garden at Maison Bleue. Its the time of year for tidying, replenishing and planting for winter crops. Many of these crops now going in are in the mustard family – so red cabbage, romanescu cauliflower (for the looks as much as anything), Brussels sprouts, broccolini, bok choy, garlic, cavolo nero, red kale, more rocket and mustard (pictured in seedling form). I learned about the usefulness of mustard from East Timorese gardeners at the Richmond housing estate community garden at Highett st, where they grew large quantities and proceeded to dry, ferment and preserve it for winter use and manage to eke out several crops in quick succession.
The Girls have a penchant for brassicas – they will strip them if they can get into the garden beds – so in the face of a losing battle to keep them out a major upgrade to fence off The Backyard Pharmacy is underway – leaving them the rest of the acre to scratch away to their hearts’ content. In addition there are wire cages protecting mustard plants growing in their yard that will be a rotating green pick for times when they have a day at home.
You can use mustard much as you would other leafy greens with a reasonably strong flavour. You can also find a nice mustard green and olive combo in oil in Vietnamese supermarkets.
All purpose cheesy greens filling.
1 cup blanched warragul greens, chopped
1 cup blanched mustard leaves, chopped
1 small brown onion/2 shallots/1/2 small leek chopped
Olive oil
Garlic at least 1 clove
Nutmeg, a good sprinkle, preferably freshly grated
Salt and pepper
1 egg
250 gms ricotta cheese
100 grams crumbled feta
1/3 cup grated parmesan
Lightly cook onion and garlic in olive oil. Add greens and cook for a few minutes on low temperature. Meanwhile combine cheeses, egg, spices and any fresh herbs you like that are available chopped and added to taste.
This blend is one I use for making various sizes and shapes of filo pastries, from one long roll curled in a cake tin and baked, or a strudel type length, individual parcels (using 3 sheets of filo) or narrow cigarello shaped filos for lunches. I also use it to fill cannelloni tubes and top with my home made passata to bake. You can vary the ratio of greens to cheesiness depending on whats in the garden or your fridge.
