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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Collard Greens

vegetable

Growing:

Plant a few weeks before last frost date for a spring harvest, and again in late summer for a fall harvest. Plant seeds ¼ inch deep in rows about a foot apart. While young thin to 6 inches; as you selectively harvest continue thinning to about a foot. May be harvested anytime. While in the thinning process, harvest by pulling the plant out; once adequately thinned, mature plants should be harvested by cutting the adult leaves.

Selecting & Storing:

Collard Greens should be a deep green, firm and not at all wilted. Smaller leaves will be more tender and mild. They will last up to 5 days wrapped in a slightly damp paper towel in a sealed bag/container in the crisper of the refrigerator.

Basic Preparation:

Wash under cold water, trim any roots that may be present. Heat a bit of oil (or bacon fat, traditionally) in a skillet, add the greens and a bit of chopped onion and cook until tender.

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