Collards
Harvest:
Harvest collards when the plant has developed at least 3 or 4 leaves about 8 to 10 inches long.
Leaves will taste the best when they are young - no more than 10 inches long.
Harvest by snapping or cutting off the outermost leaves of the plant. Harvest your way up the stalk leaving at least 4 leaves on top to continue photosynthesizing and producing.
You can continue to harvest collards throughout the season as it continues to produce more leaves.
End of Harvest:
Collards prefer the cool weather - we plant them in the Spring and Fall. When the weather begins to heat up collards will bolt, or flower, which turns the flavor bitter and the leaves tough. Fall Collards may survive into December, but will stop actively growing after consistent frost.
Storage and handling:
Bunches of collards wrapped in paper towels in a ziplock bag in the fridge will keep for a week or more.
If leaves begin to wilt but otherwise smell and look fine, trim the stems and place them in a cup of water, like you would cut flowers, for a day.
Recipe Ideas:
Cook down collards with onion and garlic - saute, braise, or cook into a soup. Collards pair particularly well with ham or beans!