When I first spied these frilly bunches at the Local Roots booth at the Farmer's Market several Sundays back, I thought they were just another member of the curly endive family, but I was oh, so wrong. Siri informed me that thy were bunches of Golden Frill mustard, and this was the first year they planted it. Apparently it is a recent, 10 to 12 years ago that is, cross between a Violet Moss Curled kale and Green Wave mustard. It gets its lacy/frilly structure from the kale, along with a nice touch of sweetness. It gets its spicyness, a moderate level of heat and a 'bright' mustard burst from the mustard. This makes for a delicious flavor profile - I was stunned on my first taste - and leaves that are on one hand tender enough to be used in salads, and strong enough to withstand a very quick stir fry without turning to mush. I've used it in salads and pasta to date, and for my next experiment I intend on using it to wrap a piece of rich/oily fish before cooking. What a pleasant spring find.