Fresh greens of all kinds are a year-round staple in my family’s kitchen. We have learned to transform the traditional “lean time” of the coldest months into a time of abundance by growing hardy and semihardy greens adapted to each season and using season-extending techniques in winter and early spring. Try these techniques and you’ll be thrilled the first time you pick a fresh, crisp salad right from your back yard — in the middle of January.
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