For many people, autumn is heralded by golden yellows and fiery oranges blanketing the earth. For Serenbe CSA members, however, a basket with cascading greens is a sure sign that autumn has arrived! But the real question is… what are these greens!? This edition of the Serenbe Farms newsletter attempts to give you a brief overview of our most common spring and fall cooking greens (lettuces are not included here). When in doubt, give us a shout! We love chatting about the different varieties and their flavors and uses.

As with the change of season, we also have changes in our own lives. I (Coby) will be departing from Serenbe just two short weeks before our CSA officially ends on November 14. I want to thank you for allowing me to be part of your local food system this year. Before coming to the farm, I was convinced that any plant I touched would wither and die within days. Fortunately for our CSA members, that was not true! Paige has opened a whole new world to me, and I can now hardly imagine not having my own garden or being friends with the farmer who grows my food. Turtle has also taught me much about building and problem solving on the farm. It has been incredibly valuable to hear positive and constructive feedback from our CSA members throughout the summer, so I thank you for that and for your friendly smiles on Tuesday evenings. I am headed off to Nicaragua to monitor their presidential election, and then to southern Sudan for six months to work on the eradication of the guinea worm disease.

I look forward to saying farewell to all of you at our CSA Potluck next Tuesday, Oct. 17 from 5:30 to 8pm. Hope to see you then!

- Farmer Coby and the hearty crew

First things first, why do we label them as “braising greens”? According to Webster, to braise is to cook slowly in fat with only a small bit of moisture. Really, these are just leafy vegetables that are generally tough or have a spicy bite to them, so we recommend cookin’em up first. We grow a variety of different mustard greens and other brassicas, some traditional southern types, other Asian sorts, and even a crossbred one! Generally, mustards are quite spicy and most delicious when steamed or braised, but a few are also recommended raw.

Mizuna. This mustard green is recognized by its spindly leaf and white stalk. It is a Japanese variety of green that is increasingly grown in the United States and Canada. Tasty whether cooked or raw, it makes a great addition to salads, adding a unique texture and kick.

Tat Soi. In taste and structure, this deep green veggie is reminiscent of both bok choi and spinach. Rich in B vitamin complex, it is also great either raw or cooked. Though the flavor is somewhat distinct, you can experiment with substituting tatsoi for spinach in your favorite recipes. A plus for this particular green is its tender stalk, perfect for stir fries.

Mispoona. A slightly spicy mustard relative, this tasty variety was “created” by Frank Morton who crossed Mizuna and Tatsoi. When young and tender, this green is great in salads. As it ages, the spice-factor increases and is great when featured in a “mess of greens”.

Green Wave Mustard. A great source of dietary fiber, this mustard green is identifiable by its frilly, curled edges and bright green color. This spicy vegetable becomes much more mild when cooked or minced. Try stir frying it with ginger and turnips!

Red Mustard. Similar to the Green Wave variety in shape, this “green” might rather be called a “purple”. It’s deep burgundy leaves are super nutritious and sometimes have a taste that hints at wasabi. Use baby leaves in fresh salads or larger adult leaves braised, in soup or mixed with pasta.

Broccoli Raab. This large leafy vegetable is relatively mild in flavor, with a slight hint of broccoli taste, though it is a completely different plant. While occasionally mini-florets can be found amongst the greens, this plant has been selected for its delicious leaves. As with many other greens, broccoli raab is very high in Vitamin K (1 cup has 112% of your daily nutritional needs), which is used by the body to control blood clotting and plays an important role in bone repair. Some also suggest that Vitamin K can help lower the incidence or decrease the severity of osteoporosis.

Turnip Greens. This soul food staple is principally cultivated in the southern United States and harvested for its edible root and leaves. It is rich in Vitamins A and C and is also a valuable source of riboflavin, calcium, beta-carotene, folate and iron. Here at Serenbe we grow a handful of different varieties, including Hakurei, Scarlet Queen, and Purple Top White Globe. Greens from all varieties are edible and best harvested when young. You may notice that a bunch of turnip greens has only wee little baby or almost non-existent turnip roots. This is because we sow extra seed so that we can harvest the greens while still young and tender, effectively “thinning” out our original seeding and giving adolescent plant roots room to stretch out and grow.

Kale. Often referred to as “the most nutritious green”, kale has been found to help prevent cancers by cleansing the body of free radicals, lower the risk of developing cataracts and emphysema (for both smokers and their friends!), help support the immune system, protect against arthritis, assist in cardiovascular protection, and provide a great source of fiber (which can help keep cholesterol low and moderate blood sugar levels –good for those with Diabetes!) and calcium (great for those who don’t regularly consume dairy). Whew. Serenbe Farms grows three distinct varieties of kale: Winterbor (tough, light green leaves with frills), Lacinato (deep green and bubbly-looking long leaves) and Red Russian (dark green leaves with purple stems that look like oversized hands with multiple fingers). Each differs slightly in its nutritional content, but are all healthy as can be! Young, tender leaves can be eaten raw, but once mature it’s recommended that you cook’em up to overcome their toughness.

Collards. A familiar soul food favorite, did you know collards are also traditional in Brazil and Portugal? Rich in B Vitamins and calcium, this veggie is almost always cooked due to its tough leaves. We grow a few varieties of collards (Flash, Top Pick, Champion, and Green Glaze) though they are virtually indistinguishable. Characteristically large leaves, ranging around one foot in diameter, have a thick stem that is best to remove before cooking (to avoid excessive chewing at the dinner table!).

Sources: anyvitamins.com, answers.com, bellybytes.com, wikipedia.com, realseeds.co.uk