Fall for Greens

My maternal grandmother often said, "Eat greens in the fall and you will not be sick in the winter."  Although there may be no scientific evidence to support her statement, I believe, as Granny did, that fresh autumn greens give a strong boost to a body's immune system.  As I gather kale, red and green mustard and turnip greens, I can almost smell that singular cooking aroma that filled Granny's kitchen on cool fall afternoons.

In memory, the dish is crystal clear.  Dark leafy greens with rich broth lapping at the bowl's edge.  Cider vinegar, tart and tingly, stands in a glass cruet, its fragrance biting the nose a bit.  Granny slices cornbread, hot from the oven, still in the cast iron skillet.  She places a steaming piece on top of the greens and we bless the food.  A simple meal, what some might call peasant food, but utterly delicious and satisfying.  Perhaps Granny's fall greens did not prevent winter illness, but they certainly boosted fall spirits. 

Two varieties of Bok Choy

After battling pests and weeds during the heat of summer, fall crops are satisfying to grow.  Rows of kale, mustard, lettuce, bok choy and arugula compete with few weeds and it is easy to harvest baskets in a matter of minutes.  In several areas of the farm, black radishes, kale and mustard grow abundantly, even though I did not plant them this fall.  Heirloom plants reseed from earlier seasons and I regard those as "free food."  Last week, I picked kale from a spot where I planted four years ago.  Since that first crop, kale grows each spring and fall.  Talk about permaculture!

Kale reseeds and provides free food

In addition to numerous nutritional health benefits, leafy greens are versatile and delicious.  Add a handful of fresh arugula to hot pasta, toss the mixture in a large skillet with a tablespoon of olive oil, scramble an egg to bind the pasta and greens, season with a pinch of salt and freshly ground pepper, grate or shred a bit of Parmesan cheese over the pasta and enjoy a delicious meal that is  quick and easy to prepare.  Brush kale leaves with vinaigrette and bake them in a 400 degree oven until they crisp.  Lightly sprinkle coarse kosher salt over the chips and enjoy a healthy snack.  Remove bok choy leaves and fill the tender white stems with pimento cheese or peanut butter for a tempting appetizer. 

Mustard thrives beside spent summer squash