Gazing at the lovely rows of collards and rainbow chard, I'm realizing that no matter how much we eat of this stuff there is more to harvest. A lot more. I need to come up with new and exciting ways to use these veggies. I've done traditional Southern greens, greens tucked into empanadas, eggs, stir-frys, soups. Short of sticking into desserts, greens are folded into every dish I make, because we've got so much.
This is not a bad problem to have. Michael Pollan pointed out that we humans need to eat more leaves, less meat and seeds (see wheat and its by products).
I didn't grow up eating this stuff, so I've certainly had to learn how to prepare them, and I suspect I've got more to learn. I'm thinking about a frittata with greens from Mollie Katzen's cookbook. I need ideas and inspiration.
Lord help me when it is time to harvest broccolli. It is almost time for that. Oh, did I mention it is garlic harvest time too?
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment