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Category Archives: leaves
Kale, part two
Kale chips: a new favorite, thanks to kitchen gardener Julie. Select large, full, unblemished kale leaves. Wash and dry well. Coat lightly in olive oil and mole-hot sauce. Place on a cookie sheet and bake at 350 degrees. Turn often … Continue reading
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Kale
Growing kale changed me. Growing kale marked when I became a serious gardener, learning new crops and eating pleasures from my friends at the 61st Street Community Garden, of blessed memory. Now I can’t imagine life without it — both … Continue reading
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Beets
Beets are a treat all season long. In spring, baby beet greens in a salad are tasty and colorful. In late spring, baby beets are small, sweet and delicious, raw or cooked. By midsummer, beets are at their peak, I … Continue reading
Cabbage
“Cabbage pairs admirably with anchovies, apples, bacon, butter, caraway seeds, cheese, chestnuts, chicken, cider vinegar, corned beef, cream, duck, mayonnaise, nutmeg, pancetta, pasta, potatoes, pulses*, pork, rice, salmon, smoked meat, sour cream, veal and walnuts.” — Leanne Kitchen, The Produce … Continue reading
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Swiss chard
Swiss chard isn’t Swiss. It originates from around the Mediterranean but was classified by a Swiss botanist, which is how Swiss became attached to its name. More recently, chard has been declared one of the healthiest foods, rich in vitamins … Continue reading
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Strawberries
Strawberries are ripe for picking. I love to eat them warm straight from the garden. However, if you wash them, rinse delicately and eat immediately. Strawberries lose their flavor when washed or soaked in water, and stored. My favorite summer … Continue reading
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Baby beet greens and romaine
Although the spinach and cutting lettuce turned bitter tasting in the heat early this week, you can still enjoy a great salad from your garden. The romaine head lettuce still tastes sweet so combine it with young chard greens. While … Continue reading
Posted in beet, cilantro, lettuce, romaine, seasonality
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Pac choy
Only recently have Asian greens become popular in Western countries. Green, leafy vegetables belonging to the cabbage or brassica family, they are classed as superfoods, rich in calcium, iron and fiber. Pac choy is also full of folate. You will find different varieties … Continue reading
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Cutting lettuces
You will find a mix of lettuces flourishing in your kitchen gardens and ready for eating. Lettuce is the favorite vegetable worldwide and is eaten in some fashion, cooked or raw, in most cultures. Although roughly 95% water, lettuce is nutritious, especially … Continue reading
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Spinach
After a cool, slow spring, your kitchen gardens are now producing food you can enjoy. All are leafy, tender greens that enjoy the cooler weather of spring. This, the first in a series about what’s up in your kitchen gardens … Continue reading
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