Gardens

Growing and Using Vegetables

 

Row of Tomatoes

 

What does your garden grow??

Let’s grow Greens!!

When I posted this link over in Adlanders in Facebook, there was a response from Diane that I wanted to comment on further here.

I have some pictures of turnips and mustard that we usually grow together as they both enhance each other when cooked together.  Also, it takes a lot of leaves to make about 4 servings as they cook down like spinach when they are young and tender.

This past year (2011) was not a good year for our gardens because we had an abundance of rain in early Spring but then in late summer we were in a drought situation.  I grew a few greens in a container in the fall.  It would serve well for a couple or one person IF the weather had been more favorable but it was just too hot for them to grow much.  We were able to get a least one cooking and then to use leaves for salads before we gave it up.

Turnips & Mustard

 When the leaves are young and tender like this you just clip them off close to base and with this small space it will take most of the leaves to make a dish for serving.  After clipping, being careful to not get soil on them, you will need to put them through several cold/cool washes.  Once that is done place in a bowl so they will be ready to add to pot.  A medium-sized pot will do for this amount.  I like to add about 2 Tbls. of oil or just a tsp. if you use a piece of bacon cut in about 1″ pieces.  Let this simmer a bit to brown the bacon a little, add fresh garlic, 1 clove minced or Tbls. from minced garlic that you can buy from grocery store.  Cut up a few pieces of onion and toss that in also, let it simmer a few more minutes then add the fresh leaves.  If they don’t all fit at same time, let them simmer before adding additional until they all fit in pan.  Sprinkle salt & pepper over top, add just a few drops of cider vinegar and if you like HOT like I do, just place a fresh or frozen small whole cayenne pepper.  Cook over medium heat until tender then just turn off.  They go very well with potatoes of any kind but sweet is best.  Choice of meat for me is pork but they can be served with any kind.  ENJOY!!  And know that you are eating healthy!!
 
Here is where we were able to grow in the garden and as you can see, it takes only a small place to grow them.  If you leave the purple top turnips to continue to grow they will make bulbs.  We will discuss combining the bulbs and tops for some more delicious dishes.
Turnips & Mustard

It is early and I am hungry already!!

Cooking Beets with Leaves

 

Found this picture online

 

Beets with Leaves

 I have grown beets with success but don’t have any pictures available right now.  Most people buy these at the grocery store, cut off the tops and cook the bottoms, right??

Such a shame and waste!!  Do cut off the tops but place them in cool water and wash thoroughly, if you prefer you can chop them in large pieces and cook alone or with the roots.  You can also use the whole leaves and cook a little like Spinach because the taste is similar also.  They are delicious cooked with the roots that you have cleaned and diced.

 I use about the same method in cooking beet tops with or without roots, as I do with cooking turnips.  One exception, I don’t use the hot pepper!!  Also instead of bacon, a small bit of fresh pork is good.

Now with both beets and turnips if you cook them with the roots, you need to follow the directions for cooking the greens but before adding the green leaves, dice the roots and add them with a little water and cook until fairly tender before adding the leaves.

 Great served with cornbread and any variety of meats, pasta, potatoes as a wonderful side dish that is entirely healthy for you and your family.

 I love beet roots and when I can’t get fresh ones, we buy the canned variety.  Not really sure about the amount of nutrients from these but I always feel that I am consuming iron!!

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Ready to start growing them???

Here is a collection from our garden last year.  Cayenne peppers up front, the orange & green ones are Habanero, the small ones in bowl are tabasco, larger ones are Jalapeno and the yellow are Sweet Banana.  I have some mustard and turnip  leaves and green onions in there also.

 

 

 

2 thoughts on “Gardens”

  1. Pingback: Green Leafy Vegetables

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