In addition to your garden and farm-grown produce being fresh and delicious, your fruits and vegetables are packed with fiber, vitamins, minerals, antioxidants, and powerful plant compounds called phytonutrients.
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While blanched-anything isn't a particularly appealing description, blanching is a transformative technique that can brighten the color, tame the bitterness and maintain the crunch of nearly every veggie in the book. This blog focuses on blanching as a means of harnessing all those greens.
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My favorite time to farm is late summer and early fall. Tomatoes are coming in by the bucket loads. Most of the weeds slow down. I get to pull plants, plant cover, and start putting things to rest. It’s also the time--at least the best time--to plant my favorite crops: greens.
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In order to enjoy the fruits of all the labor you put into your garden, you’ll have to harvest at the right time.
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With CSA shares coming to you pre-packaged this year, it is hard to know which is which. In this video my daughter, Austen, and I work through a few of the lesser known greens, what to do with them, and how to store them.
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Chopped up fresh greens are a blank canvas. I find myself reaching for the same thing when making a salad. Here’s a little cheat sheet to help you get out of the doldrums, something to grab when you want to think of something new.
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If you can get some prep done when you come home with your veggies each week, it can make the rest of the week feel so much easier. As part of the Greens Challenge, we’re challenging you to prep your greens for the week!
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This recipe really floored me. The thing that took the most time was rolling the pork into tiny balls. And I used two bok choy heads plus some mustard greens (didn't have spicy on hand so used Mizuna and tatsoi).
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