Let's Talk Greens

In the milder climates, winter gardening is usually filled with greens ... collards, pak choy, bok choy and more. And, Spring is a wonderful time for these greens, too!

I just got to thinking, many of us have not tried some of the many greens whether it's growing them or eating them. And, you may just receive some of these greens including lettuces when you register for the Victory Garden Transition Challenge. So here are a few descriptions about some of the greens and quick cooking tips:

Chard comes in many varieties like gold, red, neon, Italian green, giant green and there are probably more. Generally, the all look similar except for the color of the stem. The taste is usually mild and the stems crunchy. Harvest the the outside leaves leaving the remainder of the plant intact. Do you take too many from the outside. In mild climates, your chard may produce year round. The are delicious braised, steamed, or sauteed  leaves and stems. And the small leaves are great in a salad.

Collards are in the cabbage family and choke full of vitamins. It's similar to kale and in many climates it will grow year round. Where there are cold winters, protect them to grow again when the temperature warms a bit. Collards are known to taste best - sweet - during the colder seasons and get a little bit in the heat. Sometimes the larger leaves have a bite to them also. Harvest the leaves from the outside of the plant. You may cook the stems and the leaves. Cook into small bite-size pieces and add to your soup.

Tree Collards are the latest craze. They are perennial and can grow to 6 feet or more tall. Harvest the leaves the same as a bush collard; from the bottom, outside up. Tree collards can have green or reddish purple leaves. 

Pak Choy is a crispy, sweet, vase-shaped 6 by 8 inch mini-heads with pale lime green crunchy stalks and dark green leaves. Compact, fast growing and delicious braised, steamed, or stir fried. Be sure to wash well. Sometimes there's soil between the leaf bottom. Harvest the entire head and not just the leaves. And, there's bok choy and baby bok choy. All of these are members of the brassica family. There are a lot of varieties - steam, stir fry, make pot stickers, you name it - they are all good and nutritious. They are easy to grow from seed and fast growers. Try them!

What greens do you like? Share with us your likes and recipes.

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