I won't post any pictures of food today, even though I have some showing things we've made using millet, which we can find at an organic food shop over in Montrichard, and field peas aka cow peas that I always bring back from North Carolina. Both are worth trying.
I planted some more greens yesterday — collards, chard, and kale — with hopes that we'll get a winter crop. I tilled up a small plot in the vegetable garden, sowed seeds directly in the ground, and covered them with a cold frame (une mini-serre). If they sprout and grow well, I'll transplant the healthiest seedlings to space them out on a bigger plot of ground.
While I was out there in the garden, I looked at my full-grown collard plants again and thought I ought to cut some more leaves and cook them. But how? What occurred to me was cooking the green leaves with tomatoes and garlic — pour varier un peu les plaisirs.
This morning I found a recipe posted by, of all people, Martha Stewart. She braises collard greens with tomatoes, smoked pork, garlic, and black-eyed peas. I have all those ingredients in the pantry or refrigerator. That's my project for today. It's the kind of thing you don't have to eat the day you make it. Left over it might be even better.