I’ve done it, Igor! I’ve created a recipe to deal with that monster who’s been pounding down my door for one. Namely, my mom. My mom is a pennycress honey mustard-seeking monster.
My idea for pennycress honey mustard was born first of an attempt to make normal pennycress mustard—if there is such a thing—which comes out tasting okay but not altogether great, I opine. Pennycress has a strong, some say garlicky— though I say distinctly pennycress—flavor. It was the addition of honey, however, that sealed the deal between me and pennycress forever.
I love gathering the pennycress seeds—first spotting the dry, light tan stalks and seedpods that mean it’s ripe for harvest, then stripping the seeds and chaff into a collecting container. Afterwards walking while directing short, strong puffs of breath into the container, blowing chaff from seeds, albeit into my nostrils and eyelashes. No matter, for a precious prize remains at the bottom, like colors separated from black sands at the bottom of a gold pan—pennycress seeds! Read the rest of this entry