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BREAKING NEWS!
We are huddled
inside, practicing good social distancing and in some cases totally unaware of what is happening outside.
Meanwhile, our
man in the field—literally up to his fetlocks in the field—reports that intense
color can be found flooding local meadows and if it looks like good old Classic
Yellow French’s flowing over a warm salty bagel, you wouldn't be far off. And that does not mean you are
craving a food you cannot have because the bagel shop is closed.
According to Green
Deane’s “Eat the Weeds” website wild mustard is native to Eurasia and has been
cultivated for 5,000 years. It was brought to America in the 1700s as an
edible because all parts of the plant are eaten in all parts of the world.
Wild mustard is in the cabbage family of Cruciferous vegetables and has
become widespread and varied like tomatoes and was widely enjoyed on family tables as a
potherb until someone labeled it a weed. (The same is true for dandelions.)
If you look at your
bottle of Classic French’s in the fridge you’ll see the top ingredients are
vinegar and mustard seeds. The different varieties of mustard plant seeds have different tastes, but
all have some sort of zip.
Our man in the
field is keeping this Cherokee Farms location a secret in case times get truly
hard, it would serve as his salad bar.
More on this developing story as it comes into our Nature Calling news desk.
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