I’ve discussed quite a bit my efforts to improve the native soil. All of those ventures take time. Meanwhile, I still need to eat & would prefer to eat food I’ve grown. Thus, I focused my attention early on identifying plants that wouldn’t mind subpar growing conditions. 

A star quickly shone amongst the group. The Florida Broadleaf mustard green- as the name suggests- is native to Florida. It PREFERS poor soil, so was a natural fit in my quest for low maintenance nourishment that would allow me time to focus on the other many tasks inherent in building a farm.

The massive leaves of this heirloom vegetable grow vigorously & have provided me with food week after week with almost no care.

The Florida Broadleaf mustard is mildly flavored (compared to other mustard greens) & versatile- can be used raw in salads; sautéed, boiled, steamed or braised. It’s highly nutritious- being high in vitamins A, C, K, as well as antioxidants and, of course, fiber.

I love to make a simple meal by sautéing the mustard greens with garlic, onions, chili flakes, salt & pepper & a drizzle of rice wine vinegar; then serving the cooked greens atop a steaming bowl of rice with a side of baked tofu. Reminds me of many meals I ate in Japan; with their emphasis on high quality ingredients served simply.

While I build my soil to accommodate more demanding plants, it’s a blessing to have consistent production from the tried & true heirloom, Florida Broadleaf mustard greens. This plant has earned a spot in my garden year round!