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.