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    Russian Red Kale

    Russian Red kale is thick, juicy and chewy. Match this kale with grilled sausages, pork or turkey. You can also match Russian Red with grains, roots, dried fruits and nuts. Russian Red has silvery-green to blue-gray leaves that look like a cross between a turnip green and a highly lobed oak leaf. This kale doesn’t […] More

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    Cooking Kale

    Kale is usually cooked and rarely eaten raw because of its strong pungent flavor. Small amounts of raw, young kale can be added to salads to bring a spicy note. Steam kale and serve with butter, lemon juice, and chopped bacon. Kale has large cabbage-like curled leaves, usually soft green but also shades of blue-green […] More

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    Flowering Arugula

    Arugula is pungently peppery and well matched to milder salad greens and endive. Certainly, you can serve juvenile arugula on its own. Arugula flowers bring the same peppery dash to a salad and some wonderful color as well. Arugula flowers are white pinwheels with burgundy center stripes and veins. You can use arugula flowers as […] More

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    Steamed Brussels Sprouts

    You don’t have to get fancy to enjoy Brussels sprouts. Simply steam or sauté the sprouts and serve them with butter or lemon or sprinkled with Parmesan cheese, like you see here. To steam Brussels sprouts, arrange the sprouts or pieces on a steamer rack. Bring 1 to 2 inches of water to a rapid […] More

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    Spring Brussels Sprouts

    Brussels sprouts are a biennial grown as a cool-season annual. They survive winter snows to push their final harvest of miniature cabbage-like sprouts in spring. Brussels sprouts have a nutty, cabbage-like flavor that makes a delicious hot side dish dressed with butter or meat-roasting juices. Lightly steamed Brussels sprouts are perfect with a lemon-butter sauce, […] More

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    Spinach Planting

    Plant spinach in cool weather. It is well suited for the spring and autumn gardens. Spinach can be planted in soil as chilly as 35ºF (2ºC). Sow spinach seed in the garden 4 to 6 weeks before the last spring frost date. Spinach is a fast crop and can be harvested in 35 to 50 […] More

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    Cabbage Planting

    Cabbage matures best in cool weather. Sow cabbage in early spring for an early summer harvest. You can also sow cabbage in late summer for autumn harvest. Cabbage matures in 70 to 120 days. Green cabbage is an old-time favorite. Red cabbage is often found in salads and excellent cooked and served as a hot […] More

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    Cooking Mustard Greens

    Mustard greens have a peppery-bitter flavor—like mustard. They have long been a favorite American soul food and are used often in Indian cookery. Short cooking is the best way to preserve the flavor and texture of mustard greens. Overcooking will cause greens to become soft and mushy. Match mustard greens with bacon, cheddar cheese, corn, […] More

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    How to Cook and Serve Mustard Greens

    Mustard greens can be eaten raw or cooked–steamed, sautéed, or simmered. Prepare mustard greens like you would spinach, but expect a stronger flavor. The strongest tasting of the so-called bitter greens—mustard has a sharp, biting peppery taste that can sting like a strong radish. Even cooked mustard greens will have a “bite”.  Both the leaves […] More

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    Ways to Serve Red Cabbage

      The red cabbage is beautiful on the plate and in the garden. Red cabbage pickles better than green cabbage. It is stout and pungent. The Germans sometimes call red cabbage Red Kraut. Red Cabbage Serving Suggestions Red cabbage leaves are generally thicker than green or Savoy cabbages and not quite as tasty. Red cabbage […] More

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    Savoy Cabbage: Kitchen Basics

    Savoy cabbage is considered by many to be the best eating cabbage. It has a very delicate texture and a flavor most consider much superior to smooth leaved cabbage.  The savoy cabbage has a yellow-green nearly round head with wrinkled leaves. Because savoy cabbage is so tender, it requires much less cooking than other cabbage […] More

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    How to Serve Corn Salad–Mâche

    Mâche–also called corn salad and lamb’s lettuce–is a mild-flavored salad green. Mâche (say ‘mah-sh’) can also be steamed and served as a vegetable. Mâche has a sweet, slightly nutty taste. Its flavor is so subtle that it can easily be overpowered by other leafy vegetables or dressings. It is often served alone or as a counterpoint […] More