Meet Our Team  »  Ash P

Ash P

More About Ash

Ash is apprenticing with Suzanne to learn to be a Head Grower. He can be found watering, working with nutrients, biological pest control. ventilation, light, temp, and the myriad other subtle skills that support the beautiful, high quality plants we aim to grow at Rush Creek. He is also guiding us into better technilogical systems for organizing our documents, and on-line presence. If that doesn't seem like enough he is also doing construction, building maintenance, and plumbing which turns out is actually a big part of a grower's job here at RCG. Ash has stepped in as a back-up driver, phew! During the intense shipping season Ash is part of the shipping team getting truck after truck loaded and out the door. 

The 2027 staff musings prompt is to write about a plant we believe is a underrated or unsung hero.

I would like to draw attention to the humble Collard Green. Collard Greens are one of the oldest members of the cabbage family. Also known as Tree Cabbage, greens are a staple in many African-American households, and anyone from the South will tell you that a family gathering is not complete without an argument over who gets the last ham hock from the greens pot. While collards originated in the Mediterranean, the southern style of eating greens that have been cooked down in a rich broth originates from the enslaved Africans in the American South. Collard Greens were one of the only foods enslaved people were allowed to grow for their families. Using the greens, and whatever animal scraps they could access, cooks would simmer the greens over a long period of time to break down the fibers and remove the bitterness. These days, people have access to many different options for pot companions, I prefer to throw in a nice, smoked turkey leg instead. No matter what you choose, you will end up with a rich, vitamin-packed dish that will warm your belly and soul.  

Collard Greens are easy to grow too! As a Cole Crop, they prefer the cooler days of Spring and Fall, in fact they are hardy down to about 15°F. That doesn’t mean they can’t grow in the summer heat, but try to find a spot with some shade and don’t forget to water regularly. Greens are resilient and hardy, much like the people who developed these recipes and traditions.  Lastly, here’s a piece of advice for your fall crop of Collard Greens: wait to harvest your last bunch of greens until after the first frost. Those first really cold nights bring out a delicious sweetness in the leaves. It’ll be totally worth it.