Growing Greens In the Fall

You may remember that I shared this photo of the garden that my son built. It was a big project, and he didn't finish it until the end of the summer. Although he has never gardened before, he was pleased to find out that he could actually still attempt to grow some fall crops before closing shop for the winter.

Someone gifted him the sign 

Although the days are shorter and the air is crisper, fall offers a wonderful opportunity to plant a garden. While many think of spring as the prime planting season, autumn is perfect for growing a variety of hardy crops, especially leafy greens.

My son was a little too late to start his fall crops from seed, so he found a farm selling tiny starter plants which included lettuce, Swiss chard, carrots, cauliflower, Brussels sprouts, kale, dandelion greens, and some herbs - all fall crops.

Vegetable Garden Now in Bloom 

It has now been 6 weeks since I first shared his plantings, and the garden is now flourishing. I went over this morning to pick lettuce, kale, dandelion greens, and Swiss chard. 

Unfortunately, his radishes and cauliflower didn't seem to want to develop: there were plants but no bulbs. It is something he will have to figure out for next growing season. 

Swiss Chard

I looked it up and the reason the radishes bulbs never developed, and it may be that they were planted too close together, the soil many be too acidic, or since it is a first time garden, the soil may not be loose enough. 

He still has a lot to learn for his spring planting, but he is enjoying the abundance of greens!

Why Plant Leafy Greens in Fall?

Leafy greens such as spinach, kale, arugula, lettuces, dandelion, and Swiss chard thrive in cooler temperatures.

Leafy greens provide important health benefits: 

Nutrient-Rich Powerhouses: 

• Leafy greens are packed with essential vitamins and minerals. Spinach is rich in iron, kale boasts high levels of vitamins A, C, and K, while Swiss chard provides magnesium and potassium.  
• Greens such as kale and collard greens are rich in calcium and vitamin K, important for maintaining strong bones as we age.
•  Incorporating these greens into your diet may help boost your immune system as winter approaches.

1. Quick Harvest: Many leafy greens are quick to mature, allowing you to enjoy fresh produce in just a few weeks. This is especially rewarding in the fall, when the first frost can sweeten the leaves, enhancing their flavor.

Storing My Pickings

Since I only go to his garden once a week, I needed to know how long the greens would stay fresh in the refrigerator. This is what I found to help them maintain their freshness: 

• Lettuce: up to 1 week. Store in a plastic bag or container to retain moisture.
• Swiss Chard: up to 1 week. Wrap loosely in a damp paper towel and place in a plastic bag.
• Spinach:up to  5-7 days. Keep it in a breathable bag in the vegetable drawer.
• Dandelion Greens: up to 3-5 days. Store similarly to spinach for best results.
• Kale: up to 5-7 days. Use a perforated bag to maintain humidity without causing rot.

Kale 

Anti- Inflammatory Salad - this is a wonderful fall salad made with lettuce, kale, chickpeas, celery, red cabbage, roasted butternut squash and some other vegetables. Why not try it? It's a powerhouse of nutrients and tastes delicious.  It goes great with a bowl of quick and easy carrot ginger soup.

Do you plant a garden? Do you re-plant crops for the fall? Any suggestions on the radishes? 

The Origin of Buddha Bowls And How to Make One

Have you ever made a Buddha Bowl for lunch? These versatile bowls are healthy, filling, and delicious. But do you know the beautiful story behind the origin of these plant-based meals in a bowl?

Scrambled Tofu With Wilted Greens

Are you a fan of tofu? You might enjoy this scrambled tofu which is the plant-based eater's scrambled eggs! It can be served as a breakfast or lunch food and is high in protein. 

Mason Jar Salad Prep- A Real Time Saver

Are you pressed for time or energy, but still want to eat healthy salads and meals? Finding ways to eat healthier may require finding ways to prep smarter. Mason Jars are the answer for me.

I love eating salads, but I hate the mess and the prep of making them daily. My solution is to make one GIANT salad on Sunday and divide it into mason jars for the next 5 days. 

Italian Escarole Soup- Vegan

Have you heard of escarole but never cooked or tasted it? 

My husband's Italian grandmother, born in Livorno, Italy, used to make escarole soup. She is the inspiration behind this simple family favorite. It cooks up very quickly and can me prepped, cooked, and enjoyed in under 25 minutes.

Miso Soup With Greens- -Oil Free

Miso soup is quick and easy to make and is tasty and healthy. 

It simply involves purchasing a container of miso paste (There are many varieties). I buy a variety that is organic and gluten-free. It could be made from soybeans, chickpeas or other beans and may be red, white, or yellow in color. The last time I bought a container, it was made from chickpeas and it was white. I found it at Whole Food markets.

On other occasions I have bought miso made from beans.

 

Miso paste is flavorful on it's own and makes a tasty broth. On occasion, I have just made the broth, which takes no more effort than making a cup of tea. I simply topped it with chopped scallions. 

 

This miso soup includes greens. My favorite green is baby bok choy which is also sold by the pound at Whole Food markets. Of course you could also find any of these items in an Asian supermarkets. 

Regardless, this is also a very easy recipe and a very healthy recipe. 

Greens are a vital part of any diet and provide alkalinity and calcium with very few calories, zero fat, and good fiber. In addition, greens can help the liver detox. If you do not have bok choy, you can use another green such as baby kale.

Miso paste is a fermented food which provides essential bacteria to our gut which in turn helps our digestion. Miso paste also contains B vitamins, folic acid, vitamin E, and vitamin K.

 

To preserve the nutrients in miso paste, never boil it. Add the miso after the broth finishes cooking. 

How to add miso paste to soup

Use a small mesh colander and a tablespoon of miso paste per 8 ounces

1. Place a tablespoon of miso paste into a small fine mesh colander. 

2  Remove the soup from the stove

3. Place the colander into the soup

4. Using the back of a tablespoon, rub the miso paste through the mesh colander into the soup. 

5. Use a tablespoon for 8 ounces of soup

Ingredients

4 cups of water

4 tablespoons of organic miso paste 

1 cup of chopped scallions

1 cup of chopped bok choy or kale 

1 cup of chopped spinach

Cracked pepper 

Variations: 

Optional: 1 cup of sliced carrots added with bok choi

Optional: if you like soup with a kick, you can always add a chili pepper with the bok choy.. 

Directions: 

Add water and bok choy to a small soup pot. Bring to a boil and simmer for 2 minutes. Add spinach and cracked pepper. Follow the directions for how to add miso to soup

and add the miso to the soup, Top with scallions and serve.

Sharing on Deb's Souper Sunday 

Egyptian Molokhia (molechaya) Soup

Yum! We love this soup! Molokhia is the Arabic word for a soup made from jute leaves which are a highly nutritious greens that are very popular in Middle Eastern countries. Once again, I am sharing one of my mother-in-laws authentic recipes.

How to Cook Beet Greens

                         
                      


Beet Greens??? 

Yes, you can eat the greens of beets and they are tender, mild, and delicious. Where do you buy beet greens?????

The only way I've ever seen beet greens has been attached to organic beets. I'm embarrassed to admit that for years I didn't know that you could eat the greens, and I used to cut them off and throw them away!! 

Who knew the green tops were not only edible, but are really delicious and nutritious. They contain a good amount of Vitamin A , Beta Carotene and Lutein ( all excellent nutrients for healthy eyes) . And these mild tasting greens are low in calories.

So, Now when I buy beets, I look forward to also eating the greens.

 To prepare the greens,  I simply wash them, chop them, and saute them in a little olive oil spray. They wilt quickly and are ready in minutes. I don't even season them; they don't seem to need any seasoning. They are tender and mild tasting, and like spinach, they cook down to 1/4 their original size.

With just one purchase, you will have 2 vegetables for the price of one: The beetroot and the beet greens! I only buy organic beets for 2 reasons.

•  Regular beets ( as opposed to organic)  are usually Genetically Modified (very very  scary) see article.. 
•  Secondly-  organic beets are free of most pesticides.

So next time you buy beets, buy organic and save and saute the beet greens. It makes sense and they are a real treat!



Additional Beet Recipes:

   This is one of my favorites. I give an easy and mess free cooking method and
   a simple recipe for the oranges and beets in this post. 
       

Beet and Orange Salad

 

Once you turn on the oven to roast vegetables, you can dream up all kinds of mixtures. One of my favorites is this sweet combination of roasted acorn squash, cranberries, apple, and beets. Perfect anytime of the year, but especially in the winter or fall when acorn squash is plentiful.
                      Winter Squash and  Roasted Beets 



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Finally, beets make a delicious cold or hot soup. Mixed with sour cream or Greek yogurt, this rich red soup turns a delicate hue of pink.,, borscht is the soup of longevity according to my Russian ancestors who lived into their 90's and my grandmother lived to 107!! all Eating borscht- a traditional Russian soup.

Homemade borscht

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