MAINE-LY GARDENING: What’s in the Garden? Greens!

by Jude Hsiang

Some of the first local foods to enjoy each year are greens, which come from a variety of plants. Many of us have been enjoying a variety of leafy greens from our gardens for weeks now. If you missed the opportunity to plant them from February through April this year, some of these vegetables can be planted later in summer for fall crops. If you are fortunate enough to have a greenhouse, even an unheated one, your growing season will last from late winter until well into fall. Both the University of Maine Extension Service and the Maine Organic Farmers & Gardeners Association have compiled planting schedules to help gardeners learn when to start seeds indoors for transplanting or to plant directly outside as spring advances. And there are lots of herbs to grow in small pots in the house for year-round use.

Children may dislike the healthy leafy greens they are urged to eat because they are more sensitive to strong or bitter flavors. But as we grow up, we find a little arugula or radicchio gives a pleasant tang to a salad. We may discover that with the right preparation or seasoning, spinach, kale, mustard greens and other strong-tasting greens join the list of seasonal treats we look forward to every year.

Beyond the familiar greens we grow or buy, like the many types of lettuce and leafy greens that quickly come to mind, there are some other available vegetables to add to the menu. We grow beets and radishes for the roots but might forget that their leaves are edible and delicious. When thinning a crowded row of tiny plants, we can save those little leaves to add to all sorts of dishes. While the roots are maturing, just sip off a few leaves from time to time. When it comes time to harvest beets remember that the tops provide a tasty dish. Radish will enhance a clear or vegetable soup. Fava beans, and some other varieties, tend to develop side shoots. While the main stem is producing the beans the tender shoots can be gathered for cooking. Pea shoots are tasty, too, and as peas are an early season plant, the shoots can be sniped as main production begins to slow.

Other vegetables may already show up in the garden as we water and weed. Lamb’s quarters, usually thought of as a weed, are so tasty that many people allow them to grow among the planted vegetables for a while, then harvest them to cook before they get large, woody and compete for nutrients with the things planted on purpose. Lamb’s quarters stir fried with garlic is delicious, milder than spinach, and free.

Among the other greens that nature provides are fiddleheads. When foraging it’s important to get permission to collect them on public and private land. Maine has many ferns species, and some can look a bit like the ostrich ferns that we eat. Learning to recognize fiddleheads is not hard, but it’s important to collect the edible ones. As with any wild plant, leaving plenty for future growth is vital.

Ramps are another spring delight if you know where to look and are careful to avoid over harvesting them. If you have the right conditions, you can purchase seeds or plants for your yard, but it’s important to be confident that the seller is harvesting them ethically. Once they’re successfully established, you will want to allow them to spread naturally so you can enjoy some every year.

Enjoy the early greens while waiting for more delicious locally grown foods that are coming our way.

© Judith Chute Hsiang
Jude Hsiang Is a retired Extension Master Gardener instructor and member of the China Community Garden.