Our Vates collard greens have successfully overwintered for three years now. The branches seem more like trees, but the leaves are tender. Click on the photo to visit Seed Savers Exchange to order seeds.
Hello, and happy Spring! We are in full garden-bed mode at Bountiful Boxes – get your orders in so you can optimize the 2017 growing season. A note: Prices for our kits have increased. We are now being charged a premium for the long-lasting cedar planking (it’s a trade dispute between the US and Canada over softwood lumber; costs for American buyers were held down by the Softwood Lumber Agreement that expired in October 2015 and was held in place by a one-year moratorium until October 2016, but it’s possible this is temporary if terms of NAFTA are renegotiated; read more here).
French tarragon is a perennial! With it growing in abundance last summer, one of our favorite uses was as a base for roasting chicken (big chicken, generous kosher salt, plenty of fresh-ground Tellicherry peppercorns and into the roasting pan at 425 degrees for an hour, give or take). We find our Tellicherry peppercorns at Savory Spice Shop in Princeton, but they’re also available by mail order. Click on the photo to reach the website.
Chives are perennial, and so delicious when finely chopped and sprinkled over hot or cold soups. We bought this as a plant a few years ago, from Mazur Nursery, 265 Bakers Basin Road in Lawrenceville. Click on the photo to visit the website.
Our Red Russian kale overwintered quite nicely. We like to braise these leaves, cut into ribbons, in olive oil with sauteed garlic. Click on the photo to find seeds for this sweet and succulent dark green.
