Collard greens |

We are well into the second month of the new year and I am loving the mild winter weather we are experiencing here in Central Texas. It is perfect for the gardener – sort of makes up for all the gardening we must do in the mosquito-infested heat that often starts in late spring and lasts till early winter!

A bed of brassicas – kale, mustard and collards – almost too pretty to pick

The spring gardening season will be here soon and I am giddy with anticipation, itching to plant and obsessed with the weather forecast. January is normally our coldest month of the year yet it has come and gone and now February, a month that can bring snow and sleet and 80°F days, even in the same week, is halfway over…and my winter coat still hangs at the ready, unworn.

Gauge planting time by soil temperature rather than air temperature.

The current 14 day forecast for Central Texas shows a string of 60-80F° days with nights in the 40s and 50s. The weather screams, “It’s warm and sunny, come outside, plant some seeds!” But at this time of year soil temperature is a better gauge of when to plant than air temperature. Direct-seeded beans, cucumbers, squash and other warm-season vegetables have their best chance at germination when soil is consistently above 60°F, which usually doesn’t happen around here until early March. If planted now the seeds would likely rot or suffer multiple setbacks as they struggle to get a start in cool soil. And despite the gorgeous weather we could still get a freeze – if you have lived here long enough you know that Easter tends to be a magnet for freezing weather.

Colorful pottery and fabric pots are suitable containers for vegetables.

Planting too much or too early is a perennial conundrum in spring and it’s best to follow the forecast, monitor the soil temperature and have a plan that takes into account the space available in your garden and how long it takes a crop to reach maturity. Right now the soil in my garden hovers around 45-60°, an acceptable temperature for cool season plants like carrots, beets or broccoli. But those plants take 60-65 days to reach maturity and if planted now they will be taking up valuable space when the time comes for warm season planting next month.

Lettuce and mesclun mixes grow happily in containers, large or small.

As we transition into spring I always wish I had more garden, but one way to extend the cool season harvest without taking up room in the vegetable garden is to grow in containers. I’ve grown lettuce, beets, radishes, carrots, broccoli and more in large clay pots, fabric grow bags and steel tubs. And at this time of year containers are less likely to dry out as they tend to do later in the season.

An excellent example of interplanting from a past season in the Children’s Vegetable Garden located at the San Antonio Botanical Garden. Broccoli and cabbage, planted 6 weeks before tomatoes, beans and squash, are ready for harvest, leaving more space for the remaining crops.

Another approach to squeezing in more is to plant quick-growing, cool season crops along the edge of a bed or in the area between future plantings of warm-season vegetables with larger space requirements. Mark the spot reserved for larger plants, such as tomatoes or squash, then plant beets, Asian greens, turnips, Swiss chard, cabbage or broccoli in the area between the markers. These plants will be ready to harvest before the tomatoes or squash take over. Commonly known as interplanting, this technique will help optimize space in the garden. It also increases diversity, confuses detrimental pests and attracts beneficials.

I share these posts on Our SimpleHomestead Blog Hop. Be sure to stop by. The “hop” has tons of great information from gardeners and homesteaders all over the world!

Cooking greens is one of my favorite fall and winter activities. I can’t wait for the first good

A mess of collards on the stove with smoked pork

cold snap so I can go out to my garden and bring in a “mess of greens”. I grow and cook collard greens, turnip greens, mustard greens, kale and chard. While cooking up a “mess of greens” is thought of as a Southern tradition, it is beginning to catch on all across the country. The health benefits associated with “greens” are encouraging both professional and amateur chef’s to add these traditionally Southern treats to their regular menus. Here’s how I do it.

I wait until after the first frost to harvest my greens. The freeze is supposed to remove some of the bitterness. For my first harvest, I cut a few stalks from each of the plants. I then bring them in, strip the leaves from the stalks and wash them. After they are good and clean, I set them aside and proceeded to make a stock. This stock is often called pot liquor (or pot likker) and it is what makes the greens taste amazing.

Collards from the potager served with our homemade pepper sauce

To make the stock, I chopped up one whole yellow onion and four pieces of thick cut bacon. I cook the bacon and onions until the onions become soft. If you have some vegetarians in the house (as I often do), substitute three tablespoons of EVOO for the bacon. Next, add three cups of water and 1 teaspoon (tsp) salt, 1 tsp Zattaran’s Cajun spice and fresh ground black pepper to taste. Bring it all to a boil. Let it boil for about 3 minutes then reduce it to simmer and cover.

While the stock is simmering I put another big pot of water on to boil. I fill this pot half full of water and add 1 tablespoon (tbsp) of salt. While this is coming to a boil, I take a small handful of greens and roll them up like a cigar. I cut the roll into about 1/2” strips. Once the green are all cut up I add them to the rapidly boiling salt water. I boil them for three minutes and then pour off the water. This removes some of the bitterness associated with the greens. Finally, I added the drained greens to the stock and let them simmer for an hour. OMG!!!!! These things are wonderful.

Tag Archives: Collard greens

Planning the Spring Garden by Patty G. Leander

Cooking Up A Mess Of Greens