Collards and sweet peas.

I always think of collard greens as the meatiest sort. (Of the leafy greens I have commonly had in the garden I would rank kale as next most hefty, then Swiss chard and finally spinach.) But they were lightweight enough that the wind was able to blow a few of the topmost chopped leaves away off the table where I was working. After removing the whole 5-foot row of collards I had such a big pile, I had decided to do the first stage of processing on the patio, where the spring breeze was aggressive.

These greens were incredibly clean; only about five aphids total had to be flicked off when I was looking over each of dozens of leaves. I chopped and blanched them and put four quarts in the freezer, keeping out another quart or so to use soon.

I still have kale and Swiss chard in my planter boxes, and am planning to use the space where the collards were for ground cherries I started in the greenhouse.

Sweet peas are coming on so I brought a bunch of them in, too.
It’s the season for Garden Love.

10 thoughts on “Collards and sweet peas.

  1. Your production of greens is impressive. So are the gorgeous Sweet peas. Mine haven’t sprouted yet. Hopefully soon.


  2. I’ve never had collard greens, but do freeze kale and swiss chard. They are so good. Sweet peas here are spindly stems with a few leaves. I can imagine the wonderful scent of your bouquet.


  3. I’ve never tried growing these, but my Grandma Ashley certainly did, with fabulous results. I am late to the table discovering the wonders of growing kale; now I need to seek out collard greens, I think.


  4. Collards are our family’s favorite green but we’ve never grown them. I try to fix one batch every week so we really should try growing and freezing them. And I gave up on sweet peas decades ago. Yours are as beautiful as a full page color painting of them in a vintage seed catalogue I treasure!


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