So, this being our most popular thing to post on, here, let's be thorough. You all love to garden, yes?
And you all love your turnip greens, right?
[Roar subsides considerably.]
Well, okay, here's what ya do. First, get some surplus or freebie windows and mount them on boxes. Put holes in the ends of the boxes, so there will be inflow from below and outflow from above, and screen the holes to reduce bug traffic.
Second, grow lots of leafy greens. (Unless you're concerned there will be a lot of cesium on them, which, alas, is not going to be impossible. But we won't dwell on it here.)
Third, cut-and-come-again with your greens (and your herbs, to taste):
Fourth, put 'em in your box(es) in at least moderately sunny weather, aimed at the sun. Risa uses a window screen or some egg cartons to hold everything off the back of the box and improve circulation:
Fifth, gather the dried stuff, strip the leaf matter off stems and veins --
-- sixth, shred with air-blending --
or run it through a universal grinder for a finer texture, mixing veg species as you go:
Risa's current mix, shown here, includes, in more or less descending order: collard greens, kale, turnip greens, spinach, chard, beet greens, lettuce, dandelions, cabbages, elephant garlic leaves, chives, basil, rosemary, thyme, sage, marjoram. But whatever suits ya! So seventh, we store ours in a big wide-mouthed apothecary jar on the counter and grab a pinch for whatever we're baking, cooking, blending -- keeps for years. Healthy stuff, yes?
[Crowd murmurs mostly in assent.]
Well, you don't have to spoon it right into your mouth. Make everything you like and just add some. We'll maybe skip it on the ice cream, though. Here's some on hard-boiled eggs in a steamed salad.