Sunday, May 16, 2010

Greens. Grrrrreeeens!

The dry and freezing winter did a number on the seedlings I had hoped would turn into lush wintered-over greens. Due to gardener error--or incompetence, to be honest--this dream of green did not materialize this year.

And yet...and yet...

There are random, free-range collards, kale and chards that have sprung up in the tidy beds that now contain brussels sprouts and spinach. These edible beauties rise proudly about the other greens, showing their disdain for plants that didn't face the ferocity of a mountain winter.

It's almost a shame to eat them. But they are delicious in their terrible strength. And the seeds from these survivers? As strong as strong can be. Warrior greens.

1 comment:

  1. Yes. My kale, arugula, and one little parsley plant, survived the winter. Yummy eating. As have been the wild dandelions and tea from stinging nettle. Now if someone would give me a recipe for kudzu....I can't seem to get enough greens lately. It's all I want...except fresh from the garden tomatoes. And maybe some homemade gazpacho. Our renters next door to you have volunteer cherry tomatoes coming up in their abandoned garden. They were absolutely wonderful last year. I'm not-so-patiently waiting to add them to a salad.