debw says:

September 22nd, 2006 at 6:07 am

All of the gardeners can now feel good about our untainted produce. WE can eat spinach because we know that OURS doesn’t have any problem.
I am enjoying radichio(did I spell that right?), leaf lettuce, and the uglier(but more tasty)garden kale.
I have planted kale since my daughter was small and I would find her sitting in the dirt eating it. If that isn’t and endorsement to grow some more I don’t know what is.

Kim says:

September 22nd, 2006 at 10:51 am

Don’t forget Swiss Chard! I’m growing a variety called ‘Rhubarb’ this year–so named because its veins are completely red. It’s beautiful, and equally tasty cooked and raw.
I’ll have to try kale next year, too, though, after reading your glowing recommendation!

Megan says:

September 25th, 2006 at 12:15 pm

What turned me on to kale was a warm roasted kale salad I had in Portland Maine. The recipie? Chop the Kale into smaller pieces, addroasted red peppers, sauted onions, blue cheese, swiss cheese and a balsamic vinegrette, and then broil it until the cheese is melted and the top kale leaves are toasted. Many variations have taken place, steamed broccoli, chickpeas, different cheeses, raw tomatoes, etc. But it is truely divine on a fall night with fresh bread and red wine.

GardenGoddess says:

September 26th, 2006 at 12:35 pm

Oh, have I got a fall greens recipe for you, Green Girl!

Years ago, when I first became a share member of a community supported ag farm (CSA), I found myself looking at healthy bunches of chard, kale and collards and wondering what the heck to do with them. A friend offered me a greens pie recipe that over the years I have tweaked to what’s for me, perfection. I now grow my own cold-hardy greens to ensure that there’s always enough to make this pie. Friends and family make it disappear!

Greens pie can be its own vegetarian main dish or share the spot light with other autumnal fare like baked squash or roasted root crops (rutabagas, turnips, beets). Greens pie is also a great leftovers lunch item as it holds up well to microwaves and reheating. Oh, yer gonna luv this…

GARDEN GODDESS GREENS PIE

3 lbs fresh greens (any combination of chard, collards, spinach, arugula, kale, mustard, turnip greens)
2 T. olive oil
1 T. butter
1 med. onion, chopped (or 1 bunch scallions diced)
3 cloves garlic, minced
1/2 lb. (1 med.) grated zucchini or summer squash
1/2 cup of finely chopped green or red sweet pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 tsp. black pepper
3 large eggs, beaten
1/2 cup Parmesan cheese
1/2 cup sharp cheese (Swiss, Jarlsberg, Feta all work well)

Preheat oven to 375 degrees. Trim greens, discard stems and chop the leaves. Heat butter and oil in a large, deep saucepan (I use my cast iron dutch oven) on medium heat. Add onion, garlic, cook 2 minutes. Stir in zucchini, peppers, salt and pepper, then cook for another minute. Add in the basil, parsley and chopped greens, mixing thoroughly. Cook, covered, over medium heat for 15 minutes (or until very tender). Remove cover and continue cooking, stirring frequently, until all liquid is evaporated (approximately 25 minutes). Transfer greens mixture into a large mixing bowl, mix in beaten eggs and half of each of the cheeses. Pour mixture into buttered pie pan, sprinkle remaining cheeses on top. Bake for 25 minutes, let set 10 minutes before serving.

Note: this is a very forgiving recipe for substitutions. Use whatever available. If you don’t have peppers but you do have kohlrabi, just finely chop that kohlrabi and throw it in the mix. Same goes with the spices. I have also used oregano and thyme to flavor this pie. This dish provides a great excuse to splurge on top quality sharp cheeses, which compliment the greens splendidly. Experiment and enjoy!