Home page and where to get Shonin Risa's books: https://sites.google.com/view/risabear

It may be that lifestyle overshoot will prevent my dream of an egalitarian agrarian society from arising from the empire's ashes. But
I hold that behaving as if a better life could happen is still the right thing to do. Therefore this blog focuses on a decent and humane
way to live. Survival links post here.

Thursday, May 26, 2011

Healthy stuff

So, this being our most popular thing to post on, here, let's be thorough. You all love to garden, yes?

[Crowd roars.]

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.

[003-2.JPG]

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.



You like?

[Crowd roars.]

8 comments:

  1. r u still getting nutritial benefit this way, or is it just a flavour kick?

    ReplyDelete
  2. That's all well and good, but I still don't want turnip greens in mine, 'k?

    ReplyDelete
  3. @e, yes, there's some food value left. YMMV. @c, well, gee, I tried! ;)

    ReplyDelete
  4. Yes I do like! Very much so, thanks for this great idea! Are those pictures from this years garden??

    ReplyDelete
  5. Ha-ha! caught me, no, the 2 spinach pix are from 2009, our most productive year. I don't have anything so convincing this year ...

    ReplyDelete
  6. Anonymous11:02 AM

    I like to make soup out of my turnip greens, along with the turnips. But, inspired by your post on this last year, I did make about 1 1/2 quarts of mixed dried greens, from whatever I wasn't going to be able to use up; turnip tops, lots of carrots tops, beet tops, kale, chard and broccoli leaves, some holy basil (planted by accident, and when I realized my mistake, said some unholy things about it) mint, parsley and I don't know what all else. Haven't yet managed to use up more than a quarter of it, but have been putting it in soups and things. Should try some in the bread dough. Great suggestion! I felt much less guilty not tossing all that good food into the compost; quite virtuously frugal. ; } heh. That's a skill I continue to work on ... absurd, that it should take so much practice, when it ought to be second nature. Appreciate the tips.
    Here's one of mine -- though possibly this falls into the category of fake frugal, considering ... but anyway, I do buy organic lemons, and if they're juiced, I put the spent halves into a jar of (Oregon-made) vodka and end up with lemony liqueur, which, when husband doesn't find and drink it, I use in pie (quiche) dough, for tenderness.
    Hoping, when we get the (unheated) greenhouse up, to grow my own lemons, and then it will be a tad closer to something sustainable. Or not, given the soymilk in said quiche ... sigh. Some days, the list on the do-it-yourself project is too damn long. Get hold of land. plant soybeans ... yeah, I know; you're thinking, or "give up soymilk and things made with it" ...
    I'm going to go back to admiring my jars of dried greens, now.
    NM

    ReplyDelete
  7. Oooh ... just look at all those admirable jars, folks ... [crowd emits happy sigh]

    ReplyDelete
  8. I don't either I was hoping there was better luck elsewhere. Sure has been an off year weather wise, good thing it's early and there is plenty of time yet!

    ReplyDelete

Stony Run Farm: Life on One Acre

Note: Only a member of this blog may post a comment.