If you started you fall garden last month or before, it is time to give those veggies a dose of compost to keep them growing strong. You can almost hear them saying “feed me Seymour!” Just kidding, anyone know the title of the movie I am referencing?
Remove the mulch from around the plant. Next take a small handful of compost and spread it on the ground around the plant. Replace the mulch.
If you’re concerned that you missed your fall opportunity to plant a garden, think again. This is a great time to go ahead and create your garden space, get it going and percolating, so it will be ready for spring.
It’s the season of an abundance of lovely leafy greens in gardens: spinach, kale, mustard, collards, arugula, Romaine, Swiss chard, just to name a few. At the We Over Me Farm, mustard greens are in high demand by community members and chefs. If you are wondering what to do with all the leafy goodness here are a few ideas:
Spinach – Eat it raw in a salad or wrap.
Kale – Make kale chips.
Collards and Mustards- Steam. Recipe below.
Arugula – I drench mine in a fresh lemon juice/olive oil/sea salt mix. Yum!
Romaine – the most nutrient dense lettuce – I use it in green smoothies
Swiss Chard – in a salad, on a sandwich, or add in the last two minutes of cooking a soup.
2-3 bunches of green
2 teaspoons olive oil
1 teaspoon salt
- Wash all greens thoroughly.
- Rough chop the greens.
- In a large pot, add an inch of water.
- Add olive oil and sea salt. (As an option, you could choose to add 4-6 strips of bacon).
- Add the greens and cover.
- Turn the burner on high and wait until you see the steam, then turn the temp down to medium. The greens will be tender in approximately 15 minutes. Enjoy!
Click to sign up for the Advocate's weekly news digest and be the first to know what’s happening in Oak Cliff.