If you can make room in your heart (and your fridge) for this method, your salad greens will last weeks (!) longer than they do now.
A salad that gives onions top billing -- and that you'll want to make room for on your holiday table.
Today we're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families -- arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae -- but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and they're all hardier than the fragile salad greens of spring.
This is the sixteenth in our biweekly series from Amy Pennington – urban farmer, founder of GoGo Green Garden, and author of Urban Pantry and Apartment Gardening – on how to start growing your own food, no matter how tiny your garden-to-be is. Today: It's hard to believe, but fall is on its way. Amy tells us what to plant now for the perfect patio harvest come cold weather.
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