By Kymisha Montgomery, CGC Urban Agriculture Coordinator
The autumn garden is a masterclass in survival—and your kitchen should be too. Before the frost threatens to turn your hard work into water-soaked, mushy, discolored leafy greens, turn them into something satisfying, hardy, and delicious!
If your backyard is currently staging a hostile takeover led by an uninvited forest of brassicas, a "Please Eat the Greens" Late-Season Stew is your only logical defense. This is the ultimate dump-and-stir meal, where you can safely hide an absurd volume of leafy greens under the guise of comfort food!
Peel and chop 1 medium onion.
Peel 2 medium to large potatoes, chop them into cubes, and put them in a pan of water with 1 teaspoon of salt. Cook them for 8 to 10 minutes or until they’re tender, then drain.
Fry the onion then, add 2 tablespoons of mustard seeds. Fry until they start to pop and crack, then add a spice mix of turmeric, chili powder, cumin seeds, and salt t0 suit your tastes. Fry for a minute.
Add the drained potatoes to the onion mixture and stir. Add whatever chopped sturdy greens (such as kale) you’d like and 1 tablespoon of water. Cover and steam for 1 to 2 minutes, or until the greens is tender.
It’s a warm, comforting bowl of victory that lets you look out the window at your empty garden beds and declare yourself the ultimate apex predator of the backyard ecosystem.
What recipes have you created with your fall garden harvest?