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While we're waiting for the winter vegetables to be ready, we are still harvesting several fall crops, including arugula, endive, bok choy, chard, collards, leeks, and beets. In November we picked the last of the apples (granny smith and yellow delicious) for our Thanksgiving pies, and we've put the winter squash into underground storage, where it should last until spring.

What We're Eating
Every meal at RMS is built around greens, whole grains, and meat or eggs. This time of year we are starting to eat more steamed greens than salad, and turkey or duck tends to be the meat on our plates. We are eating more root veggies, which we either roast or dutch oven ... and we are continuing to learn about soaking, sprouting, and nixtamalizing our grains to make them more nutritious and digestible.

Steamed Greens

Steamed greens are a staple at Reevis throughout the colder months - we serve them for both breakfast and supper. And they are simple to prepare ... just harvest a basket full of collards, chard, bok choy, turnip greens, and whatever other greens look good from the garden. We use the stems, chopping them first, into quarter-inch slices. Then we stack the leaves and slice them vertically and then horizontally to make approximately one-inch squares. Pile the greens loosely in a steamer, with about an inch of water in the bottom, cover, and put over high heat. When steam starts to come out from under the lid, turn the heat down to medium. Steam the greens until they are limp, or as done as you prefer them. We like to top them with olive oil, butter, sea salt, black pepper, and/or cayenne.

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