Foraging greens can be fun and super simple. The mint and chives are available most days as our mustard greens & kale. Three meal options:
- Scrabble greens with an egg or two
- Make a Miso Soup – Saute greens add Miso and water
- Use foraged greens as a base for hotdish or stew.
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Published by foodfreedomradio
Laura Hedlund earned a certificate in Urban Farming from PRI Cold Climate, started a community garden in 2008 and serves on the advisory board for Green Garden Bakery. She has worked for AM950, the Progressive Voice of Minnesota since 2004. She served as Deputy Press Secretary for Paul Wellstone's 1990 US Senate campaign, Press Secretary for David Minge’s 1992 US Congressional Campaign, Public Relations Director for a 25,000 member Girl Scout council and she worked as television reporter.
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