Fall Greens!

garden-greens-nursery-025As some crops that love summer’s heat start to wane, the beautiful fall greens thrive.  this year we have several wonderful new – to – us greens from our participation in the UW vegetable trials.  Ken plants them in a “nursery.”

 

 

 

garden-greens-trials-046Then he transplants them out.

 

 

 

 

 

garden-greens-tokyo-bekana-021Here is a light green Tokyo bekana – a loose head tender leafed Chinese cabbage – great raw or braised

 

 

 

 

garden-greens-tatsoi-008Here is another favorite tatsoi and its cousin yukina savoy.  It is a bright green leaf on a white stem.  Mild, tender, good in a salad and delicious added to a clear broth soup just before serving.

 

 

 

garden-greens-arugula-009Then there is arugula, a peppery Italian salad green I love to combine with cooked beets and yogurt or sour cream.

 

 

 

 

garden-greens-endive-rhodes-010There are many endives in the trials.  I love endive in a side salad with a creamy, cheese dressing with a pasta and tomato sauce

 

 

 

 

garden-greens-leonide-014Chicory may look like lettuce but it has a moderate bitter flavor and I like to braise it in mixes with something pungent like bacon or garlic

 

 

 

 

garden-greens-mustard-osaka-022This is a most beautiful mustard.  i roll the leaf, slice in ribbons and add to salad or braise for a very short time

 

 

 

 

garden-greens-raddichio-015Radicchio is an Italian green; this treviso type is great in salad or grilled

2 Comments:

  1. Great greens – often lightly heated/braised… The nursery is a nurturing starting home more so than the flats I’ve tried.

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