OCR Text |
Show Plenty Vegetable Greens Advocated Here Have you planted your victory gardens to provide for a daily I serving of a leafy green vegetable? vege-table? That is the question asked ask-ed Utah victory gardeners this week by Miss Elna Miller, nutrition nutri-tion specialist at the Utah State Agricultural College Extension Service. Pointing out that the tops of nearly all garden vegetables are higher in iron and vitamin A than the root part, Miss Miller released a series of suggestions for getting variety in vegetable greens: Plant kale, escarole, parsley, mustard greens, collards and other greens not commonly grown from time to time. By staggering the plantings, gardeners garden-ers can provide fresh greens throughout the summer. Planting soybeans to be used as a green vegetable is another suggestion of the extension nutritionist. nu-tritionist. . She adds that it is especially important that these plantings be staggered since the soybean does not last long in the green stage. Using dill leaves green as seasoning sea-soning in gravies and salads, in stead of just using them dry in pickles is still another suggestion. sugges-tion. Miss Miller points out the dill leaves are also tasty cooked with turnips, peas or beans. "Transfer your nasturtiums to the garden," advises Miss Miller. "The leaves are high in vitamin C and can be used in sandwiches, salads or eaten as water cress. They have a delightfully spicy flavor." And speaking of mixing up the vegetable and flower gardens, she also recommends using carrots as a border plant in the flower plot. In addition the extension nutritionist points out that carrot car-rot tops can be used as greens by themselves or mixed with beet greens or turnip tops. Also radish tops make good greens if cooked as spinach. Onion tops have more food value than the bulbs, declares Miss Miller. She suggests drying them to use for seasoning. Greens can be also varied by putting them through a strainer 1 |