I knew that I wasn’t the only organic gardener flaunting the vegetable gardening rules and trying ideas that stray from the norm.
Jack recently sent in the following email in which he shared a tip for harvesting collard greens, along with some interesting observations on the state of affairs in the dwindling seed industry:
“Hi Kenny, I [...]

As much as I’ve written and talked about my beloved kales, I recently realized just how much I’ve slighted the equally delicious and possibly even more talented collard greens. Maybe collards don’t deliver the same pizzazz as those beautiful kales, but they are by no means a homely or undeserving plant. They also deserve more respect in the garden because they are so nutritious and healthful.

I was recently introduced to a gene line of ice-bred leafy greens that may be very useful to cold climate gardeners. These leafy greens are amazing in their ability to perform under bitterly cold growing conditions. They also offer a taste treat that is noticeably more robust and flavorful than your typical leafy green vegetables.

If you’re looking to add color to the garden and create an ornamental effect, a good place to start is by adding a few Bright Lights to the scenery. Bright Lights as in the colorful variety of Swiss Chard that has become popular and is even finding its way into landscape beds and flower gardens.

Leaf Broccoli, also known as Spigariello, is an unusual vegetable that’s popular in various parts of Italy where it goes by the name of Cima di rape Spigarello or Cavolo Broccolo Spigariello. Practically unknown here in the U.S., you won’t find Leaf Broccoli growing in many backyard gardens or offered for sale at your local market.

Instead of forming loose leaves along its stem the cabbage leaves wrap around and fold over each other to form a dense head of layered leaves. Cabbages are heavy feeders and appreciate a fertile soil enriched with good compost or a balanced organic fertilizer.

Okay, there’s really no vegetable called Mock Broccoli that you’ll find in any seed catalog or gardening book. I made the name up, but it perfectly describes the edible seed stalks that you can harvest right now from your raised bed of spring greens.

Even though the weather is only now beginning to settle enough to plant vegetable seeds outdoors directly in the garden… I’ve been harvesting and eating delicious garden fresh kale, collards, cress, and other spring greens for a number of weeks already.