Greens of all kinds are the guests of the garden that greet us first and stay til the end of the party. If you want to cook with locally abundant foods, greens are almost always a good place to start because different greens are available from spring to fall, and even winter. Did you know you could eat young beet and radish greens? Have you ever tried tangy sorrel or juicy purslane? What are your favorite eating greens? Share your tips and recipes with each other in the comments section below.
Easy Early Salads with Perennial Greens
Zesty Sorrel — The Garden Green with Zing!
Cooking Greens for Greens Haters
Above: Sorrel (Photo by Leonid Nyshko/www.fotolia.com)