Monday March 26
All our collard plants overwintered, and now like their brassica cousins the turnips, they are beginning to put out flowery sprouts. You can see them here, in the back of the garden under the redbud tree.
There are nice young leaves on them too, so today we gathered a basketful, pulled off the stems, rough-chopped and parboiled them for 5 minutes, and at dinner time heated them with a sprinkle of dried red pepper flakes and cider vinegar. When they were hot, we reheated the leftover chicken legs and thighs from the day before yesterday on top.