Growing is all about the unexpected and usually the unexpected is a bad thing.
The other day my neighbor told me that my ducks were eating my lettuce and I thought “oh, they’re probably eating that old bed of salad mix…what can they really do?” Well, I found out when I went out there today to find two little ducks had eaten about half of the head lettuce out there and I caught them red handed doing it!
Now I’ve read that ducks are good to have around a place like ours because they are supposed to eat potato bugs, but I’ve yet to see any truth to that. Instead, they are more like farm saboteurs than f’arm helpers.
Honestly, if you or someone you know would like to adopt these ducks, let me know soon. Otherwise their lives will be cut pretty short.
In the box:
Head Lettuce (either green oakleaf, red boston, or romaine)
Radishes (standard cherry belle or french breakfast-the ones which look like bobbers
Braising Mix (bunch with a mix of greens-weird purple one, mustard greens, kale): see recipe below
(note: you probably didn’t receive as much as a lb, so adjust accordingly).
- 3 tablespoons vegetable oil
- 1/4 pound turkey bacon, diced
- 1 cup sliced yellow onion
- 1 tablespoon minced garlic
- 1 pound collard, mustard, or beet green leaves, or a combination
- 2 cups water
- 1/2 teaspoon salt
Heat a large, 12-inch saute pan over medium-high heat. Add the vegetable oil to the pan, and when hot, add the bacon in the pan and cook, stirring often, until the bacon is well browned, 7 to 8 minutes. Add the onions to the pan and cook, stirring often, until softened, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the greens to the pan and cook, stirring frequently, for about 1 minute. Add the water and salt and bring the liquid to a boil. Cover the pan and reduce the heat to medium-low. Cook until the greens are tender, about 20 minutes. Remove the lid, and raise the heat to medium-high, and continue to cook until most of the liquid has reduced, about 5 minutes. Taste and re-season the greens if necessary.