Sunshine Community Gardens

4 February, 2021

www.sunshinecommunitygardens.org

Gardener's Picture page

---

If you are signed up to receive the Weekly Weeder and have not been receiving it, here is a troubleshooting page to help. If this doesn't help, please let Sharon at scgardenweb@gmail.com know. Thanks.

---

What to do in the garden in February

Ila Falvey reminds us that February is a transition month for crops. Patty Leander's article gives good gardening advice for this transition time of year.

---

Charlotte Jernigan's Recipe for Cauliflower Leaves

Super Greens - Cauliflower Leaves

Stop! Before you strip of, chop and compost the leaves surrounding your beautiful "flower" head, consider this: Those cauliflower leaves are delicious and they have more nutrition than the heads, 20 - 30 times more of some essential nutrients...plus, more fiber, more protein and a great dose of Vitamin A. Use lower, "tougher" leaves to wrap your cauliflower head in fridge to delay molding and use less tough leaves to eat.

Per 100 gram serving (about 1 generous cup after shredding and cooking)

• Cauliflower leaves contain more than twice the amount of protein than the flower.
• The leaves are a richer source of dietary fiber.
• The greens provide three times more minerals than the flower.
• Cauliflower leaf is an exceptionally good source of calcium; it has 19 times more calcium than the flower head (leaves contain 626mg of calcium/100g.)
• The greens supply almost double the amount of phosphorus compared to the flower.
• Cauliflower leaf is a very rich source of iron, providing 40mg of iron/100g or 32 times more than the flower.

Foods rich in calcium, Vitamin A and iron have several health benefits including healthy bones, skin and eyes. Many of these nutrients are essential to immune function along with other trace minerals. The high fiber content aids digestion and keeps the gut microbiome healthy.

Easy Braised "Hippie" Cauliflower Greens

Ingredients for a 12" non-stick skillet with a lid Serves 3-4 four people

• 6 cups cauliflower leaves, washed (use the more tender leaves)
• 1 teaspoon of avocado oil or other high smoke-point oil
• 1-2 cloves minced garlic (optional)
• 1/4 teaspoon, or to taste, *Balene's "1/2 sodium" multi-mineral blend...or regular salt
• 1 heaping tablespoon ** Bragg Organic "Sprinkle" Blend (salt-free) or your favorite herb mix
• 1-2 teaspoons extra virgin olive oil (EVOO, optional, to finish)

* Balene's half-sodium also contains magnesium which helps the body utilize the calcium in the Greens
** Brag Sprinkle/Spike THE Hippie favorite since 1930!

Instructions

Remove the stem from the leaf by breaking it backwards and "stringing" and/or slice the stems from the leaves and chop them separately

Stack the leaves and then roll the stack along the long edge, like a giant cigar.

Holding the roll firmly, cut across the roll in 1/8 - 1/4 inch slices to "shred" the leaves - this shredding is essential as the leaves are tougher than most hearty greens. After the initial shredding, any additional chopping also helps.

Briefly heat the avocado oil in a large non-stick skillet with lid (a.k.a. braiser) and add the finely shredded leaves. Toss the leaves in the oil and then Immediately add the salt blend and the herb mix. Toss again and add the optional minced garlic.

Put the lid on and turn down the heat to low-medium. Let the greens sweat and braise for about 10 - 15 minutes, stirring a few times to prevent scorching, until they are tender but still green (not yet going to gray.)

Before serving, drizzle with EVOO, adjust seasonings and add cracked pepper if desired. In photo served with wild rice.

---

Lost and Found - Are Any of The Items Below Yours?

If any of these items belong to you - Please check with Charlotte Jernigan at charlotte@cybermesa.com to claim.

     

---

Weeder Content

Please email your article or suggestion to Holly Gilman by end of day Wednesday.

---