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Category Archives: leaves
SooYoung, of the 57-Dorchester community garden, and her nephew made brilliant use of microgreens in the garden.
The early spring vegetables are ready to eat! Cut and come again.
Now that the spinach, lettuces and microgreens have bolted (flowered) and lost their taste, it’s still easy to make a great salad. I love salads made with herb and young vegetable leaves. Plus there are hot weather greens that make … Continue reading
There are many flavorful tender greens for salads right now such as herb leaves, beet greens or baby chard. You can carefully pinch off the larger leaves and let the rest of the plant mature for harvest later. Add them to … Continue reading
These cool, spring days are prolonging the salad greens. Lovely, tender spinach for omelettes and lettuces with herb leaves for salad. One client told me she’s serving her teenage daughters microgreen salad sprinkled with chive and borage flowers! Beautiful, nutritious … Continue reading
These cool, rainy days have produced splendid spinach for eating raw or cooked. If eaten within a few hours of picking, the flavors are the best. I made a spinach salad with herb leaves.
Beautiful, fresh spinach is ready for harvesting now in your kitchen gardens on Chicago’s South Side. Spinach picked and eaten — raw or cooked — has a delicacy unfound in store-bought varieties. Now is the time to pinch off the first broad, … Continue reading
Microgreens are ready for harvesting. These are the young seedlings of vegetables and herbs that are powerfully nutritious. When harvested while petite, right after germination, they have a tremendous concentration of phytochemicals, nutrients we need in a healthy diet. In fact, … Continue reading
Edible gardens too have perennials, plants that have a life span of more than two years. They go dormant each fall and return in the spring. The perennials are always the first up. Here’s some of what’s appearing in my … Continue reading
Greens are growing!