Hello, greens. In preparation for the tomato bed, I needed to clear away the norabo. This Okutama leafy green goes by the name Kikuna out here, but my Tokyo farmers always called it norabo. It is cold tolerant and is reminiscent of kale in flavor and texture. Over the years it has become a staple in our household, so I gratefully accepted some seeds when they offered. The four plants I started last spring went to seed in a glory of yellow flowers that turned to crisp brown pods that seemed to burst even when glanced at. I let them be, perhaps foolishly, but busied myself with other parts of the garden. I soon noticed small norabo seedlings sprouting everywhere, and let them come. They arrived in summer's heat, so I watered and nurtured them along and delayed topping up that section of the bed even though it would be more convenient. They'd worked so hard, I thought. They deserved a chance. And, to be honest, I wanted to eat them. Come fall, they were big leaved and
Words about farmers markets, gardening, food and whatever else catches my fancy.