Even though the landscape is filled with gold, reds, and oranges from the changing leaves in November, there are still lots of greens to be enjoyed at the table.

The fall vegetable patch we planted in early September is now bearing more than 10 kinds of greens, including lettuce, kale, bok choy, chard, arugula, collards, tatsoi and spinach. The broccoli and cabbage have baseball size heads that are growing rapidly. I can't recommend fall gardens highly enough -- they are easy to maintain, and it's like having a giant refrigerator to choose from for dinner.

The starring attractions at this time of year are cole crops. I always think "cold crops" when I hear this term for plants in the Brassica family because they do so well in cool weather. But the root of the word cole is kale, which comes from the Latin caulis, which means cabbage. What's really fascinating is that mustard is the mother of all the plants in this family. Considered a weed in many places, mustard has evolved and been hybridized to create one of the largest food plant families in the world. We eat the roots from turnips, the oil from rape seed, the leaves from kale and collards, and the flowers from broccoli and cauliflower, but they are all virtually the same plant!

Members of the Brassica clan are low in fat, high in fiber, and packed with vitamins and minerals. I'm always amazed at the fact that a cup of collard greens has more calcium than a cup of milk. A single serving of bok choy, the most nutrient dense member of the family, has over 1,000 mg of potassium, twice the daily requirement for vitamin A and 3 times the recommended amount of vitamin C. Research shows that eating these vegetables can reduce cancer, heart disease and help lower blood pressure.

After a day raking leaves or cutting firewood, we crave something warm to eat that fills our bellies and brings us comfort but we also want foods that are quick and easy. Two simple ways to prepare greens are steamed and dressed with soy sauce and sesame oil or sauteed in olive oil with garlic. Try throwing a bunch of chopped fresh greens in with boiling pasta that has just a couple of minutes left to cook, drain and toss all together with butter and parmesan.

Even if you don't have a garden with fresh greens at your fingertips, there are plenty to be had at the Carrboro Farmers Market, which continues every Saturday morning right through winter. Grocery stores also have a large selection of greens these days. The variety of flavors is astounding and the health benefits are tremendous. I challenge you to try a different leafy green each week and see how you like them.

This is one of my favorite soups and makes an easy one dish meal. Because the greens are cooked in the soup, you don't lose any of the vitamins in the cooking water. It is flexible and adaptable to whatever greens or other ingredients you have on hand. It can be vegetarian made with tofu or you can add seafood, chicken or pork. Broccoli florets are also a nice addition if you have them. Be sure to wash the greens well before chopping. A super simple version would be to use a package of ramen noodle soup and add the veggies to it.

Serves 2 and easily doubles.

1 T peanut oil

2-3 medium shitake mushrooms, cleaned, stems removed and sliced

2 cloves of garlic, peeled and chopped

4 cups of chicken or vegetable broth

2 medallions of fresh ginger

2 T soy sauce

2 T sherry (optional)

2 carrots, peeled and sliced in thin rounds

6 cups of chopped fresh mixed greens like bok choy, tatsoi, mustard, kale or spinach

Half of a red bell pepper cut in thin slivers

One or more of the following to equal 6-8 ounces: tofu cut in cubes, peeled shrimp or scallops, thin sliced boneless chicken breast or pork loin

1 bundle of buckwheat soba noodles

Garnishes:

Chopped fresh cilantro, green onions, Serrano peppers if you like spicy, a drizzle of toasted sesame oil

In a large saucepan or soup pot over medium heat, saute the mushrooms in the peanut oil until soft and slightly browned, add the garlic and cook another minute.

Add the broth, ginger, soy sauce and sherry and bring to a simmer.

Add the carrots and cook 5 minutes.

Remove the ginger medallions.

Add the greens, cover and cook until greens are tender about 5 minutes.

If you are using chicken or pork add it with the greens.

If you are using tofu or seafood add when greens are done and cook for one minute.

While the soup is cooking, bring a pot of water to the boil and cook the soba noodles for 5 minutes and drain.

Divide the cooked noodles into two large bowls and ladle the soup and vegetables over the noodles.

Top with garnishes and enjoy!