Comments on: Secrets to Harvesting Tender, Sweet, Greens

By: Kenny Point

Kenny Point — Tue, 22 Jul 2008 03:36:34 +0000

Hi Julien, yes you may use the collard greens photo on your flyer for the Clean Greens Project. If you need a higher resolution photo just send me an email and I’ll check to see if I can locate the original photograph. Good luck with the walk and the Agricultural Center.

By: Julien

Julien — Tue, 22 Jul 2008 02:33:21 +0000

May we please use this picture ( collard greens) in a flyer for our Clean greens Project in Seattle and Duvall. I'm a graphic designer/farmer apprentice, so it will be used tastefully with high quality. We are having a Walk August 9th to raise funds for our Duvall Farm. Our goal is to provide our community with organic produce and non-organic/affordable prices and establish an Agricultural Center for Youth. Thank you for your consideration. -Julien

By: Susan

Susan — Tue, 22 Apr 2008 14:07:49 +0000

We love kale steamed for 5 minutes, without any other seasoning. Even my kids like it this way! It is rather strong-tasting, but worth a try. It is also good chopped up in vegetable soup. I tear it off the stem in small pieces and discard the stems.

By: Sherri

Sherri — Mon, 21 Apr 2008 10:16:55 +0000

I remove an outer leaf or two from many plants. I’m trying kale for the first time (growing and eating); hopefully it won’t be as strong tasting as collards, which I’ll eat, but my husband doesn’t like them. At least collards aren’t as strong as mustard greens. I grew chard a few seasons back, but we didn’t like them very much because they were so tasteless. So after reading about mixing chard in with stronger greens to tone them down, I’ll be growing chard again.