Good bye, Garlic Mustard!   9 comments

Good Bye, Garlic Mustard.  We had a great Spring Break!  Thank you so much for comming!  We enjoyed your garlicky bite in so many ways.

Your tender shoots and flowering tops were sheer magic in our first potato salad of the year.

And, that meat-loaf we made, together, was fabulous. 

But, the sauce, was so special, with cooked Garlic Mustard, Alliaria petiolata, shoots and tops and fresh tops added at the end, your delicate colors, flavor and fragrance made the meal.  Truely, you were made for sauce, and gravy!  Anywhere parsley, garlic, beans, or spinach can go, you Garlic Mustard, steal the show!  In coating mix, hush puppies or crepes, you take cooking to another level.

Yet, all good things must, and do, come to an end.  As you go to seed, I would like to take this moment to recall some of the fun we had. 

 Cheesy Garlic Mustard Mayo Mix:

1 TBS mayo

1 TBS grated parmesan cheese

1 TBS crushed Garlic Mustard tops

Salt and pepper, to taste

 Mix all ingredients, together.  Spread on sandwiches, crackers, use for salad dressing or coat 1 pound seafood, chicken or pork and broil (aprox.15 minutes) or bake (at 400 for aprox. 20 minutes) until meat is just done.  This coating forms a lovely, bubbly crust; which seals in the juices of the meat.  Divinely!

 

I like to remove most of the leaves, and use just the top 5 or 6 inches of the flowering stalks.

 

 Garlic Mustard Coating Mix and Hush Puppies:

 6 heaping TBS gluten-free flour mix (certainly any flour will work)

1 heaping TBS corn meal

4 heaping TBS GM tops; crushed or chopped

Salt and pepper, to taste

 

1 egg

¼ cup milk

Beat together egg and milk.  In a separate bowl, mix first 4 ingredients.  Coat eggplant (shown in photo) (or what have you) in egg mix, then in dry mix.  Fry, till golden brown and ENJOY!

OR, mix together all ingredients and fry into small cakes, (in the center of the photo) makes fabulous hush puppies!

 

Garlic Mustard Crepes:

 2 eggs

1/2 cup milk

4 TBS gluten-free flour mix (certainly any flour will work)

1/4 cup chopped shoots and tops

Salt and pepper, to taste

 Whisk together eggs, milk and flour.  Add Garlic Mustard and seasoning.  Fry, and eat.  Dip into your favorite sauce and ENJOY!  Surely some asparagus, rolled in these crepes, with hollandaise sauce, would be fabulous!

 

This Thai’ dipping sauce is nice:

1 TBS vinegar, 1 tsp honey and a sprinkle of red pepper flakes.

Thanx so much for comming, Garlic Mustard.  See you next year!

For Garlic Mustard identification, please click here:

https://forageporage.wordpress.com/2012/04/23/eat-garlic-mustard-shoots-not-leaves/

 

 

 

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9 responses to “Good bye, Garlic Mustard!

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  1. Thanks for the recipes. I’m trying to be more adventurous with my menus 🙂

    • You are most welcome. Last night I chopped up a mess of Garlic Mustard for my chicken and rice soup and it was GREAT! And, tonight I plan to chop some tops and add them to sour cream, for baked potatos. Oh, Garlic Mustard, I’m going to miss you! 😉

      • And, truely Garlic Mustard is a great plant to become adventurous with! It’s the only plant with white flowers in our woods during April and early May; there are no dangerous look-a-likes, it’s everywhere, it doesn’t require special prep, and it is plentiful! And, of course, it’s very tasty!

  2. Is the garlic mustard going to seed already? I didn’t think I had missed it, or perhaps there’s still up here in cold NY. I’ll have to check this weekend (as that was the plan, anyway).

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