It seems crazy to be talking about a summer garden as we approach Halloween, but with the Indian Summer we’ve been having over the last couple of months, our garden has continue to prosper. Just a couple of days ago, I was able to pull together a beautiful bruschetta with tomatoes and basil from our garden, and we still have a few eggplants in the refrigerator that we picked last week.
Alas, it is about that time. The huz just pulled the last of the carrots from the ground, pulled out the tomato plants, put away the cages and started cleaning up the garden to prepare it for the winter greens we’ve planted.
This winter, we planted a large variety of greens, but decided to stay away from kale – early this spring, we planted four kale plants with the assumption that only one or two would do well – they all actually did so well, that we need a break from kale!
We planted Mizuna greens which are a Japanese variety of greens. They are similar to arugula because of the slightly peppery taste, but I prefer these greens cooked as opposed to arugula which I enjoy in salads instead. We also planted mustard greens and dandelion greens which are definitely an acquired taste, but full of nutrients.
I’ve eliminated milk out of my diet, and the first things most folks ask me is where I get my calcium from. I’d rather get it from these greens I’ve planted along with other beans – not only do I get my calcium, but I get so much more. Just remember to spend some time outside in the sun to get that Vitamin D – it will help your body absorb that calcium.
I’m looking forward to sharing unique recipes with all the greens from our garden. In the meantime, I have to figure out what to do with all these carrots!