tag: greens

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Spring Green

susan belsinger, contributor | March 19th, 2010

Spring is in the air! It is time to start foraging for new plant growth and harbingers of spring in our gardens—celebrating green.

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Zuppa Verde

susan belsinger, contributor | March 1st, 2010

Welcome spring with this amazingly simple and nutritions soup.

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A Stir-Fry Garden

Ruth Dobsevage, editor | November 9th, 20092 comments

You probably don't grow rice or ginger or make your own tofu, but you can grow a lot of veggies that are perfect for stir-frying.

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Cold Frame Gardening

KitchenGardener Magazine, archive | August 13th, 20094 comments

A cold frame with a glass top can give you a 12-month growing season, even in Maine, and it's the easiest and most economical way to extend your harvest. Build the one described here, and you're on your way to fresh veggies year round.

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For the Fall Vegetable Garden, Think Kale

Ruth Dobsevage, editor | August 12th, 2009

Kale is a cool-season green that can be started from seed at midseason for a fall harvest. It's delicious sautéed with garlic or served in a hearty soup.

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How to Grow Escarole and Endive

KitchenGardener Magazine, archive | June 29th, 2009

Escarole and endive offer crunch and a pleasant bitterness. These cool-season greens can be used raw as a salad ingredient, or cooked, most commonly in sautées or soups.

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Egg and Cheese Puff with Greens

susan belsinger, contributor | June 12th, 2009

A great brunch dish, or quick lunch or supper, this recipe is easily put together and can actually be prepared a few hours ahead of time and refrigerated. Remove from the fridge about 30 minutes before baking. The ingredients are fairly versatile. Use the best greens that you have in season; some other good choices are: spinach, baby chard, dandelion leaves, arugula, watercress, nettles (pick with gloves!), basil, dill, cilantro, etc.

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Pep Up Your Spring Salads with Wrinkled Crinkled Crumpled Cress

Ruth Dobsevage, editor | June 2nd, 20091 comment

Cress grows quickly and is pest free.

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How to Grow Mache (Corn Salad): Spring's First Green

KitchenGardener Magazine, archive | April 20th, 20092 comments

Blissfully simple to grow, this gourmet green will overwinter to grace your table at the start of the season.

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A Mini-Farm in San Francisco

KitchenGardener Magazine, archive | March 17th, 2009

Faced with unplanned retirement, a gardener transforms a weed-choked backyard into a micro market garden that grows greens by the fistful.

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So You Want to Sell Your Homegrown Produce?

KitchenGardener Magazine, archive | March 16th, 2009

Have you ever fantasized about selling your veggies to a restaurant? This author has done that, and here he offers tips on how to proceed and make your dream a successful venture.

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How to Grow Spinach

KitchenGardener Magazine, archive | February 28th, 20093 comments

Harvest spinach longer with timely plantings and a mix of varieties.

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Four-Vegetable Salad with Sesame Seed Dressing

KitchenGardener Magazine, archive | February 11th, 2009

This refreshing salad shows off asparagus, leeks, spinach, and turnip in a soy and vinegar dressing.

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How to Grow Mustard

KitchenGardener Magazine, archive | January 23rd, 2009

This herb offers attractive flowers, pungent greens, and best of all—spicy seeds.

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Wilted Greens with Garlic

susan belsinger, contributor | October 8th, 2008

Use any of your favorite greens in this dish—spinach, chard, kale, beet, collards, dandelion—even a bit of arugula. These are good served as a vegetable accompaniment to roast meats or...

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A Salad Is Better When Served with Vinaigrette and Croutons in a Wooden Bowl

KitchenGardener Magazine, archive | August 7th, 2008

Ken Haedrich reveals his recipe for his favorite vinaigrette, looks at the simple art of making croutons, and considers the pleasures of wooden salad bowls.

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Red Wine Vinaigrette

KitchenGardener Magazine, archive | August 5th, 2008

A simple oil and vinegar-based vinaigrette that is good with chilled vegetables like leeks or tomatoes, mesclun greens, or even summer fruits.

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Collards and Andouille Sausage Casserole with Buttermilk Cornbread

KitchenGardener Magazine, archive | August 3rd, 2008

Collards and cornbread are quintessential Southern favorites. This recipe combines the two in an innovative way.

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Slow-Cooked Southern Greens

KitchenGardener Magazine, archive | August 3rd, 2008

Here's the real deal: Southern-style cooked greens braised slowly until tender, cooked with a piece of pork and some hot peppers, and served with some vinegar.

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