We chop up all our excess chard, kale, beet greens, collards and freeze them in sandwich sized ziplocks. You can add a handful of the frozen goodies to nearly everything, especially good with scrambled eggs. Can't get enough of those green eggs.
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In Print This Week:
Sep 29, 2016
vol XXVII issue 39
The Last Days of the Budget Motel
The North Coast Journal Weekly
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