| | GreensMixed mustard, kale and turnip greens from the garden for braising.
We only get good greens from our garden for a short period of time since it gets hot with a vengeance in late May (the greens tend to bolt and the bugs tend to find them as it warms up) but we do enjoy the season while it lasts! And some farmers at the market extend the season with row covers, succession planting and other nifty tricks, so after our greens bed is given over to the squashes and peppers of summer, we'll still be able to enjoy a few weeks of other growers' greens. |
| | Posted 5/16/2008 6:27 PM - 6 comments
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