Blogs Aug 25, 2011 at 11:32 am

Comments

1
Explain thinning, please.
2
Baby beet greens. Baby spinach. Try adding some fresh ground ginger to that baby collard's recipe.
3
@1, Vegetables grow better when given enough space between them. I sow my seeds heavily, so the sprouts are very crowded, then gradually "thin" the row as the plants grow by harvesting every other plant.
4
Turnip greens. If you like mustard greens, you'll love turnip greens. The grown ones are also a good way to tell if you've let the turnips grow too long - they get really bitter, and the turnips will, too.
5
Pea shoots... So sweet and tasty :)
6
I meant fresh grated ginger.
7
Sounds really tasty!

What should I do with my rainbow chard tonight? I have radishes, leeks, carrots, and spinach to work with, too. Suggestions?
8
Goldy, I sure do disagree with you a lot, but these posts of yours are adorable. And damned impressive, too, as I know as much about gardening as you do about objective political reporting. (emoticon!)
9
@3

Thanks. I have a small area in which I'm trying to grow some spinach. I was trying to figure out the instructions on the seed packet about thinning, though since nothing seems to be sprouting, I may not need to worry about that. . .
10
Baby radish and beet greens. I love eating babies.
11
@ 7, my favorite way to prepare chard....

Start with two or three large, or four or five medium chard leaves. Slice the leaves down the middle and cut them to the approximate size of your palm. (Like spinach, they'll shrink up a lot.) If the rib is more than 1/4" thick, cut that out along with the stem and dice rib/stem fine.

Mince or press two or three cloves of garlic. Heat some olive oil (a tablespoon or two) over medium heat in a large pot or dutch oven. Add the garlic, cook just until it starts turning brown, then add the chard. Toss until coated with oil, add 1/2 cup veggie or chicken stock, and cover for five minutes.

Remove the cover, turn the heat to low, and cook until remaining stock and chard juice is cooked off.

If you're cooking just for yourself, do half the recipe. It cooks WAY down, so you won't have as much as it might look when you begin.
12
BTW, this recipe works well for just about any green, but especially spinach and chard.
13
@ 9, spinach has always been a tough crop for me to raise, too, along with carrots. I think it might be a matter of seed depth. Maybe Goldy can weigh in - I know he's been gardening longer than I have.
14
I'm with boxofbirds @10: it was beet greens for me this year. And pea shoots are wonderful, too.
15
OMG! Goldy eats babies!
16
@13

I just wanted to plant something that's relatively quick. The pack of spinach seeds said you'd have something in 27 to 40 days, so that's how I decided. The depth advised was half an inch, I think. Anyway, it's about 21 days now, and I don't think it will work. I probably might as well just scatter the remaining seeds now.
17
Baby kale leaves taste delicious.
18
@16: Spinach is more of a fall/spring crop. You will find it much easier to grow if you wait until it gets cooler and wetter. Hold off on the remaining seeds, and plant them around September 21, pretty much as you were doing them, and make sure the ground stays moist by watering in the morning and the evening (if the rain hasn't done the job for you).

If that doesn't work, either you have lousy seeds or awesome slugs.

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