Spring means greens. There are many types around now to use in cooking. While this dish isn't the same as your mother's mustard greens, it's better for you and easy to make, too.
1 cup each: purple mustard, baby pak choi, chard or beet greens, spinach
2 tablespoons margarine
1 clove garlic (crushed and diced)
1 tablespoon diced onion
juice of half a lemon
dash of soy sauce
Chop or tear the greens and wilt them in melted margarine. Add the other ingredients. Pour 1/4 cup of water into the pan, cover, and steam for 5 minutes (or longer if you like your vegetables softer). Serve immediately as a side dish to rice and chicken.
Attached Solar Greenhouses
With the boom in home construction and remodeling all across our area this spring, I'm hoping more people will consider adding a solar greenhouse to their homes. This link, Attached Solar Greenhouses, is to an article by Diane Relf on the Virginia State University's Cooperative Extension Service Web site that offers great basic information on this topic.