After getting inspired at Gleek Retreat a couple of weeks ago, I have been working on an e-book. I need your help!
I want to know, what would be most helpful to you? My original thought was to write about using, storing, and growing spring vegetables. Then it occurred to me that my most popular posts are about greens (kale, Swiss chard, etc.). So maybe I should focus on greens–which are available throughout much of the growing season, not just in spring.
On the other hand, spring vegetables are just so pretty and fun! Not to mention delicious. Then again, spring comes at different times of the year in different parts of North America. Maybe it’s already passed for many of you?
See my dilemma?
Here’s your chance to chime in!
You are writing about cool weather greens? Go for it. What varieties of Kale do you grow/cook. I’ve bought some at the store that wasn’t really that tasty, but I’ve got a variety growing righte now that someone told me was better tasting. We’ve been enjoying chard. My husband likes it also, so that’s important. Seems like greens that this natural affinity for pork fat. Other ways to go?
lots of different kinds! I get most of them through my CSA. My favorites are the curly Russian or the lacinato. There are so many different things you can do with them. Here are my top 10 ways to cook kale.
I dig (ha! get it?) your original idea for growing, using and storing spring veggies.
I am all for the greens!!!
Start there then work on the spring veggie book over the winter so we can plan for spring 🙂
Can you do both? Work on the greens book now, and then start the spring book in time for next spring? They both sound awesome!
that’s a great idea! I’m glad they both sound interesting 🙂
I think the Eating Leaves name is really catchy! I agree with Dawn. Start with the greens book, and keep gathering ideas for the spring vegetable book too.
Totally agree with the idea that Start with the greens book, and keep gathering ideas for the spring vegetable book.It’s a very meaningful activity