Collard greens and turnips with the greens are both in the share this week, along with a bit of celery and the last of the peppers, which are still green. Collard greens are one of my favorites in the fall, especially after a good frost (which we haven't had yet) to sweeten them up. These greens are best cooked, and I'm someone who likes them cut into ribbons, and boiled with a bit of tamari for a long time, at least 15 minutes if not an hour. They have a few holes, but you don't have to eat the holes if you don't like them. The turnip greens are also tasty, and don't take nearly as long to cook. The turnips themselves are sweet and tender, and would make a great soup with the celery. The celery is mostly for seasoning soup or beans or some other cooked dish. It has a lot of flavor, but is probably a little tough for eating raw. We're finally harvesting the last of the peppers after giving up any hope that they will color on the plants. They're still green, which makes this a very green share.
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