Maggie, I also enjoy some winter greens here. Vitamin packed!
I had meant to post here that I cooked a big pot of mixed greens about 2 weeks ago, delicious. The tatsoi had bolted but was in bud, not open flowers, so it was like mini broccolis.

Picked overwintered scallions, kale, several bok choys, icicle radishes and carrots to make a stir fry for tonight's dinner. Keeping lettuce & spinach for lunch salad. Very thankful to have so many things survive the winter for early season eating!

Completely agree @sallyg and @ruby_dog

My Ching-Chiang Pac Choi has bolted and although Choi is normally sweet for a green and most say bolting makes leaves bitter it's amazing to me that it now tastes lie arugula (that bite).

Had tossed sliced Chard all over my pizza (with garlic and oil) last eve. Not a Kale smoothy person here but I do like my greens cooked much less than a lot of the old cookbooks recommend. I can always keep Kale going over the winter, but depending on the lows - sometimes the others make it and sometimes they don't.

my Arugula is very hardy here and completely in open bloom now. I dare not but more than a tiny nibble I hope a few bugs like the early flowers.

Anybody growing Chijimisai? It's a cross of tatsoi and komatsuna, and very tasty both raw in salads and cooked - I use it in soups, and on our breakfast fritattas with chives and tomatoes. Delicious. We've been enjoying it all winter although it's bolting now. Think I may try planting some more and give it some shade in the afternoons to keep it cooler.

So many interesting Asian brassicas.. I haven't tried that one.

Yes, Chijimisai is wonderful, we like the milder brassicas and this is a good one. Lovely photos, Elaine. Mine is also bolting now and I'll save seed, also have some seedlings coming up for spring. I also grow Fun Jen (think it's a Chinese cabbage) and it is very prolific in winter and spring. Another bok choy that has done well over the winter is Lady Murasaki, pretty purple leaves.

I forgot to add arugula to my previous list of things--I guess because we eat it so often! When the lettuce isn't coming in we eat it on sandwiches instead. We like it even when it gets a little strong and the flowers are yummy too.

I do like the milder brassicas and I'd never heard of Chijimisai. I'll have to check it out.

I got my seeds from Baker Creek www.rareseeds.com

First poke salet of 2024.

@FarmerDill - I do see LOTS of folks eat Poke in soup bowls - but it is supposed to be poisonous unless cooked - even then not recommended by a lot of sites. (https://www.mountsinai.org/hea... "All parts of the Pokeweed plant are toxic to humans. The highest amounts of poison are found in the roots, leaves, and stems. Small amounts are in the fruit.
Cooked berries and leaves (cooked twice in separate water) can technically be eaten. However, this is never recommended because there is no guarantee that they are safe. The roots should never be eaten"). Also warned here https://ipm.ucanr.edu/PMG/WEED... .Checked it out as I probably have some here - but seeing these sites I think I'll skip it.

We have Miners Lettuce 'weed' here - I found it had that green grassy taste and don't care for it. It is crunchy, I'll give it that but I'm not a starving gold miner so will stick to my other greens. It's great for the compost though as is shallow rooted and pulls up easily.

Been weeding both out the last week or so between storms.

For Easter, I will be using as many of my potatoes from last summer as I can.

Many are on the edge of being only good for planting, so, as I do not like to throw away carry overs, and neither do I wasn a garden of mostly carry overs, I will be making a large batch of mashed potatoes for Easter,
I findally started to eat the Dill Pickles I made last summer; some are not bad at all but some , I had to mix up more than one batch of liquid, are a bit on the far side of salty&sour.

Faerygardener said: @FarmerDill - I do see LOTS of folks eat Poke in soup bowls - but it is supposed to be poisonous unless cooked - even then not recommended by a lot of sites. (https://www.mountsinai.org/hea... "All parts of the Pokeweed plant are toxic to humans. The highest amounts of poison are found in the roots, leaves, and stems. Small amounts are in the fruit.
Cooked berries and leaves (cooked twice in separate water) can technically be eaten. However, this is never recommended because there is no guarantee that they are safe. The roots should never be eaten"). Also warned here https://ipm.ucanr.edu/PMG/WEED... .Checked it out as I probably have some here - but seeing these sites I think I'll skip it.

We have Miners Lettuce 'weed' here - I found it had that green grassy taste and don't care for it. It is crunchy, I'll give it that but I'm not a starving gold miner so will stick to my other greens. It's great for the compost though as is shallow rooted and pulls up easily.

Been weeding both out the last week or so between storms.

I have seen all the warnings, but it has been a staple spring green for folks in the southern Appalachians since colonial days. I am 87 and it has not killed me yet. I still eat some each spring partly for nostalgia and partly because I still enjoy it. Growing up in Virginia hills, It and Creesy greens (Upland Cress) were a treat after a winter of dried or canned food. I do parboil it before final cooking. Should put on a copy of Elvis's Poke Salad Annie at supper tonight.

@FarmerDill - Super, when you said salad I thought you were eating it raw. Had not heard of eating it - thus Googling and finding that info.

Well, finishing off the last of the Zucchini bread now. I have one of those bread makers that does quick breads, so I make a lot of these to freeze. It's great as it doesn't heat up the kitchen at all in my hot summers. My favorite is Martha Stewart's Zucchini Spice bread - I add a bit of Allspice and sprinkle in more spice than the recipe calls for. https://www.marthastewart.com/...

For a bread machine, just put wet in first, then dry. My other fave recipe is the Double Chocolate Zucchini bread from King Arthur flour. Although their flour is a bit different than others (more protein?) I just use whatever all purpose I have on hand and it's fine. https://www.kingarthurbaking.c...

Going to be lazy and just cook up the last 3 of my stored Sunshine Winter Kobacha squash in the slow cooker. I'll puree it all. Since I'm out of quick breads, I'll do squash bread (need to dig out my pumpkin bread recipe), soup and have some as just squash with butter and brown sugar. I'd done a pumpkin yeast bread last year I also liked - will have to go through my recipes while the squash cooks.

And, decided with the cooler weather and rain about to start shortly, I'd turn on the oven instead of the slower cooker and bake the squash.

Spinach. Giant Noble specifically.

Asparagus! Has been coming in slowly since the beginning of April, now that temps are warming it's growing faster. We grow Purple Passion and Millenium--like the taste of the purple best and it's the earliest.

We've been eating lots of spinach too (we like it best raw) as the stems are starting to elongate for bolting. Giant Noble is a favorite here too for the smooth, tender leaves.

Asparagus just starting here ,all purple so far

First of the yellow squash, black cherry tomatoes from the greenhouse, garden peas and garlic chivettes. Also finishing up the last of the lettuce. Looking forward to what lies ahead in my Garden of Eatin'.