Fall Greens!

As 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.”

 

 

 

Then he transplants them out.

 

 

 

 

 

Here is a light green Tokyo bekana – a loose head tender leafed Chinese cabbage – great raw or braised

 

 

 

 

Here 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.

 

 

 

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

 

 

 

 

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

 

 

 

 

Chicory 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

 

 

 

 

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

 

 

 

 

Radicchio is an Italian green; this treviso type is great in salad or grilled