The Last Shall Be First

Many years ago when I was growing up, there were a number of vegetables, which were shunned by many or considered to be poverty foods for the poor. A few that I remember include collards, mustard, turnip, and Florida broadleaf mustard greens. This group might also include pokey sallet, creasy greens and a number of other wild greens.

Turnips and rutabagas were also often held in low regard. What a difference a few decades can make in the culinary world.

Today, chefs are finding new creative uses for many of the old varieties, which are once again in full flavor.

At Blackberry Farm, our chefs look forward to the spring and fall seasons when a good number of wild greens are available, including narrow leaf dock, sorrel, chickweed and creasy greens just to name a few.

I always look forward to the new creative approaches that the chefs make use of with collards, kale mustard, turnips and rutabagas.

All of the above mentioned greens and root crops have now attained new heights in the culinary world, not only in taste, but also for their high nutritional value.

So, those vegetables which once held a lower ranking, now find a place at the top along with the elite greens.

John Coykendall, Master Gardener