Now that winter has come to Florida, I am growing a variety of greens, and I love it! It’s the best feeling to be able to walk into the backyard and pick my own fresh food.
Let’s first define the “greens”. Obviously, typical salad greens, like arugula, lettuces, and spinach are included. Broccoli and cauliflower leaves, and sweet potato leaves (use in summer) are some others I include.
During winter months I use my Chijimsai spinach and arugula leaves to make salads. Honestly, I do get tired of eating salads.
Fresh green leaves can be added to many dishes and they can even be sautéed. The garden provides greens year round in one form or another. The trick is to have them always available, and not letting them go to waste.
Cook Rice in a Healthy, Green Water
I’ve never been a big rice eater, but lately I’m eating Basmati rice mixed with vegetables. The type of rice does matter, and it has changed my mind. The vegetables may come from the garden, or can be store bought. Either way, a little bit of rice, with loads of vegetables, works well to create a healthy meal.
My Rice With Greens
From the garden I have picked one beet leaf, three small parsley sprigs, one piece of oregano, Chijimisai spinach leaves, arugula, and mustard greens. I’m using what is available right now.
After rinsing everything off, I rolled it up and chopped it finely. The green bits were added to water, along with dried basil, chopped onion and poblano peppers. I let it simmer for 20 minutes and then added the rice.
Once the nutritious rise is made, combine it with just about anything!
When it’s time to thin the carrots, beets, Broccoli, and other edible seedlings, eat those as microgreens!
Fresh Greens For Flavoring Soup
Pick greens fresh, rinse and add whole, or chopped, to any type of soup or stew. Unless the leaves are very large, or a bit tough, like kale and broccoli leaves, throw them into the soup whole.
Omelete Filling
Often I will sauté some greens and use them to fill an omelette.
More Ways to Use Fresh Garden Greens
There are many ways to add your garden grown greens to food. Add to sandwiches, tacos, and any place traditional “lettuce” is used. Iceberg and Romaine can add crunch, but arugula and sorrel will add a flavor punch.
This page at Taste of Home has some nice suggestions for recipes that include all kinds of greens.
If you are not afraid of chopping, fresh greens of all types can be part of a Florida gardener’s meals year round.
Hydrangeas Blue 