"Green, greens, nothing but greens:
Parsley, peppers, cabbages and celery,
Asparagus and watercress and
Fiddleferns and lettuce-!"
The seeds are tossed into the ground while the earth is still warm in the middle of Autumn so one can continue to enjoy gardening well into winter's core.
Often times the little plots are exploding with an excessive amount of greens, and the gardener is always left trying to find new ways to use them.
One of my favorite Winter foods is soup, and greens are a much welcomed addition to it. The best way I've found to add them in the pot is just before you serve. The leaves and stems will quickly cook up in the hot broth. Mother Judith recently made a Kale soup with chicken apple sausage and some other veggies. So delicious.
Another dish greens are great in is stir fry. Similarly with soup, wait until the rest of the veggies are cooked up then toss in the greens. Pok Choy is a must for the cuisine--make sure to include the stems! They soak in the onion and garlic flavors, which is simply divine. The last batch I made included Pok Choy and a red Swiss Chard leaf (The leaf was huge and I was only cooking for two, so one leaf sufficed).
|Pok Choy stems all chopped up.|
|You can see the colorful stem of the Swiss Chard.|
Do you have special ways you cook them? Please share!