Southern Greens
Gardening Tips: Hail to the Hardy Greens
Most garden greens can hardly wait for cool weather to come. They perk up and sweeten up as the mugginess of August fades away. Crops such as spinach, arugula, claytonia and mache, if protected by a cold frame or simple unheated greenhouse, survive the winter in cold climates, to be cut and re-cut for a continuous harvest. Sow them in September in the north, October in warmer parts of the country. They do best hunkering down, close to the earth. Lettuce and endive over-winter best when cut at baby leaf size rather than full-sized heads.
Kale, collards and Brussels sprouts fare better if grown to
full size and left outdoors to soldier on as long as they can, since they do not re-grow if cut back in winter. We can often harvest them for our Christmas table, even in snowy Maine. |
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The cornerstone of traditional Southern cooking and kitchen gardens, these leafy green vegetables include Mustard Greens, Collards, Kale and Turnip Greens. Customarily simmered for hours with salt pork or ham hocks, the best way to preserve their wonderful flavors, textures and color is to quickly braise or sauté them in olive oil and garlic. Most Southern Greens prefer cool weather, although Collard Greens are wonderfully tolerant of summer heat. Direct sow Collard, Mustard and Turnip Greens outdoors in the early spring as soon as the soil can be worked and in the late summer for fall harvest.
Average seed life: 4 years
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#1850 Morris Heading Collard Greens: 55-85 days
An heirloom favorite with a delicious flavor, Morris Heading has broad, waxy, blue-green leaves with light green veins. Producing a loose head somewhat like a cabbage but with a taller stem, it is considered to be a "heading" type due to be more compact. Very slow to bolt in heat, Morris Heading grow to 24" to 36" tall. Once harvested, keep cool prior to use (they don't like to be stored for very long) and discard any browned, yellowed or damaged leaves and its coarse stems. The mature leaves may also be blanched for use as mild, tender wrappers for savory rice and vegetable fillings. (OP.)
Packet of 750 Seeds / $2.75
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#1860 Green Wave Mustard Greens: 40-60 days
Known for its luxurious, dark green, deeply frilled and curled leaves, Green Wave has a terrific, spicy-hot flavor. Growing as an upright plant to about 2' tall, it dosen't get quite as gritty and require as much washing as other shorter varieties. It is widely adaptable and resists bolting, so it can be grown in warmer climates. You can count on Green Wave to add its special, zingy flavor as a baby leaf to salads, nouvelle cuisine stir-fries or as a mature leaf in traditional stew pots. (OP.)
Packet of 1200 Seeds / $2.75
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#4410 Seven Top Turnip Greens: 55-60 days
Virtually rootless, Seven Top was developed solely for its delicious green top growth, arguably the best tasting Turnip Green variety available. It has deep forest green serrated leaves that are high in vitamins A, B and C. Harvest ‘just prior to use when they are young, tender and 12” tall before they develop inedible, tough, woody stems that can grow to 22”. Traditionally a main ingredient in Southern cooking, Turnip Greens have infiltrated Asian cuisines in stir-fries and savory soups. (OP)
Packet of 750 Seeds / $2.85
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