About the only thing I’m picking from the garden at the moment is leafy greens; what are known in edible garden circles as ‘cut-and-come-again’, because you take off the outer leaves to use and new leaves continually grow from the centre of the clump.
They are so versatile, able to be used in stir-fries, casseroles, soups, pasta and/or rice dishes, salads, omelets or just plain steamed. The yellow flowers of the cabbage family are edible, too.
What’s not to like about greens?
Some of what I’m growing shown here include red mustard, chicory, lacinato kale, red russian kale, silver beet, dandelion, corn salad (mache), mizuna, New Zealand spinach, sorrel, bok choy (thinned seedlings), chickweed and sen posai. There’s also rocket and parsley (which I forgot to pick) plus radicchio and tatsoi, which are still only at the seedling stage.
They’re rich in vitamins and minerals, particularly vitamin K, calcium and iron and antioxidants.
I need to grow plenty because the Girls like them too. They particularly like lacinato kale and if I give them a huge bunch of mixed greens tied together, they will dive right in on the kale and demolish it first.
I found this useful little book, with recipes and growing tips, some time ago. It sat in the bookcase until I got the Girls and realised they needed greens and I needed to grow more. That’s when I learned of the enormous variety available and how easy they are to grow.
Foodnstuff 
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