10 Comments
User's avatar
Ellen's avatar

We have learned to like kale! Use it in place of spinach or Swiss chard in recipes (cooked). It’s great chopped and sautéed with minced garlic and hot pepper flakes in olive oil; mix with pasta of your choice and add freshly grated Parmesan.

Bill Alstrom (MA/Maine/MA)'s avatar

We are getting there! Garlic makes everything better, right?

Ellen's avatar

Absolutely! 🙂

Bob Morgan's avatar

Looks similar to my own, but better in some parts. Mine was an attempt to keep as much of the original as possible, while updating it to the present situation.

Bill Alstrom (MA/Maine/MA)'s avatar

Great minds...Jefferson, Len and Bob!

Dave Conant - MO's avatar

Thanks Bill for posting Len's outstanding piece of work. Where did you find the bi-color squash, I've never heard of it before? I'm growing collards for the first time and learning that there's a lot more that can be done with them than just boiling with ham shanks. I like Ellen's ideas and am thinking about a play on Spanakopita.

Bill Alstrom (MA/Maine/MA)'s avatar

I have been buying my seeds from Johnny's Selected Seeds in Maine for decades. You can find Zephyr there. Love that they are an employee owned company.

I love the spinakopita idea. Its a big tradional dish in my wife's family.

Dave Conant - MO's avatar

Thanks Bill. I'll let you know how it turns out.

Cathy Cohen's avatar

Wow !!! This needs to be shared again and again !! Many thanks for sharing!