Guest guest Posted October 23, 2009 Report Share Posted October 23, 2009 Greens - Turnip, Rutagaga, Collard, mustard, kale, swiss chard are coming up in the fall gardens around here. The turnip and rutabaga root vegetables are delicious, cooked or sliced up raw. Rutabaga greens are so delicious. The girls and I are huge greens fans of all varieties, including beet greens. My north of the border husband, is not. LOL I saw fields of corn about ready to pick, yesterday. We have have enough warm months that we can usually have 2 rounds of summer crops. My sweet banana, bell, cayene and jalopeno pepper plants(love for stir-fries, pickles, mexican dishes, salsa,) are still producing, as is the pot of basil plants(wonderful in italian dishes, pizza, pesto, soups) and the garlic chives(great in pasta, soups and potato salads) Cotton, while not a edible plant is ready to be harvested in this area. The fields look as white as snow. I love adding diced up fresh greens in the last 10 minutes of cooking soups. Stir-Fry steaming greens with slices of fresh garlic is very good and retains the nutrients. Add salt to taste. You can add a cup of fresh greens to fruit smoothies and hardly even know you've added it, except for the color change. It adds lots of nutrition. We've just finished a wonderful night of med rain and now the sun has come out to sparkle the freshly washed world. Apples are in season in the north part of our state. It is great to see all the varieties showing up in the stores and for great prices. Our favorites are Gala and Fuji. Have a beautiful day! Judy Quote Link to comment Share on other sites More sharing options...
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