Mustard
Spunky and soulful describes the taste of mustard greens that add a pungent, peppery flavor to recipes in which they are featured. Although they are available throughout the year, they are in season from December through April when they are at their best and most readily available.

Storage
» Store in the coldest area of the walk-in cooler. Kitchen heat will cause mustard to yellow, wilt and lose its flavor.
» Store in the original container. Do not stack heavy objects on top of cases to limit the potential of crushing.
» Keep away from drafts from the cooler fan. Exposed mustard is highly susceptible to dehydration.
» Mustard is moderately susceptible to ethylene damage. Store away from ethylene producing fruits where possible. Ethylene damage will appear as yellowing and accelerated decay.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Mustard has an expected optimum shelf life of 2-3 days. Plan to rotate frequently and purchase for needs.
» Limit the time the product is out of refrigeration, do not allow unused product to reach room temperature.
Preparation
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Mustard is field packed and should receive a quick cold water rinse prior to prep.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.