Monday Monday. I trust you had a great time picking up the local bounty at this past weekend's farm stalls and markets, yes? Or do you find yourself overwhelmed with the amounts of greens your garden or your CSA seem to be producing? Fret not my greens loving friend, help is near.

This stuff is perfect for prairie gardens. It grows like the dickens and long into the fall as well. It also looks nice in flower beds. But now you're not here for gardening advice, are you! You're here for harvesting advice! So chop those leaves down, my friend. Do not be intimidated. (Incidentally, you can do this with any hardy edible green like broccoli leaves, chard, lacinato kale, tatsoi, mustard greens, beet greens, spinach, etc.)

THE HOW-TO: You pull the edible greens out of the garden or out of the bottom of your drawer in the fridge. Wash your greens. Do more than one variety at a time if you like. Spin them dry in a lettuce spinner. Chop into small bits, not quite minced, but small enough they'll disappear into whatever it is you're making. Tuck in a plastic bag. Tuck said bag in freezer, labelled of course with the harvest year. You're done. No blanching here, kids. (*But that's because I plan to use these greens only in places where I know they will be fully cooked.)

Greens, ready for the freezer. #harvest2015

It's that easy. This is the kind of stuff you can throw into soups and stews, sauces or eggs in the morning, or quiches or pastas or stir fries or or or… the list goes on. Go play with your food please.

Finely chopped kale and one measly little chard leaf, destined for the freezer. #harvest2015