My Greens are too pretty to eat. I have a confession. I don’t eat many of the greens that I grow, which is crazy, I know!

I adore watching them grow and just when they are at their peak of beauty is the time to whip up a tasty dressing and make a salad. And I often miss the mark, and wind up giving handfuls away as they are starting to bolt. This is inexcusable. I must do better.

Yesterday, when I was out watering, I noticed how lovely a few of them were. A good reminder to plan a meal. I wish I was more of a cook, I really do!

Do you have any simple, but tasty dressings for raw greens you can share? Please let me know.

My mother grew up on turnip greens, but I didn’t learn to love the very cooked down way they were prepared. I’m growing three containers of turnips for the first time and these need to be thinned, perfect opportunity to try them.

I didn’t plant chard this winter, but this one sprang up in my beets, carrots and radish bed. I think the leaves are gorgeous, especially if they reach maturity without bug holes!

I planted wild arugula my first year and it always comes back wherever seeds have dropped. In this heatwave, it’s bolting, which makes bees happy (though we sadly have far fewer bees this year!) but, makes the arugula too tough to eat. I have to grab some before it blooms.

Are your greens too pretty to eat or are you a whiz at preparing them? I always have extra virgin olive oil, fresh lemon, apple cider vinegar, balsamic vinegar on hand, and often raw tahini. But it takes a little experimentation to get it right. That’s where talent in the kitchen comes in! If you have a terrific, quick and easy prep for greens, please leave it in the comments below!

And don’t forget to check out today’s upload, “Kaye Recommends Tony at UK Here We Grow.” You will learn a ton about sustainability on Tony’s in-depth YouTube channel. Be sure to subscribe!

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