Besides the stirring of life in the garden, the welcome appearance of the harbingers of spring, other signs of the season are produce like fresh salad greens both cultivated and wild, leeks and spring onions, morels, asparagus, strawberries and rhubarb.
cookinwithherbs, contributor | May 28th, 20155 comments
The weather is changing from spring to summer--nights are still cool here in Maryland--however days feel like summertime hot. Greens and radishes and garlic are loving it and we are experiencing salad days in a big way!
cookinwithherbs, contributor | September 7th, 201419 comments
Summertime and the living is easy--supper time involves as little cooking as possible--and preparing something simple with garden produce. Here is a recipe for an easy salad, Nicoise-style, using whatever you have on hand.
WesternGardener, contributor | May 25th, 20134 comments
Micro Greens are one of the easiest short-season crops I’ve ever grown. Plant these little gems in early spring, late summer, or early fall for home-grown greens that are ready to harvest in about 25 days.
cookinwithherbs, contributor | January 15th, 20128 comments
This is a perfect, heardy, winter-warming soup. You can use any greens in this recipe from the milder spinach, tat-soi or chard to the heartier kale, broccoli rabe, dandelion or collards. With the stronger, heftier greens, remove the tough ribs and use 2 to 4 cups of shredded leaves; with the milder greens you can use 4 to 6 cups of shredded leaves.
Not only are the hardy winter greens high in vitamins and earth’s minerals so they are nourishing and good for us; once they have been exposed to cold weather they become much sweeter and are delicious to eat! Grow and eat your greens now and check out my recipes!
KitchenGardenerMag, archive | August 13th, 200924 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.