Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 8 · column 4 of 9 · from the scan, no model involved
nutrition information was available, the colonists knew that there was something in the young green leaves that they needed after a winter of dried and preserved food. The colonists were right. Most greens have a very high vitamin A and vitamin C content. They have a trace of minerals and other vitamins.
Although people here confine their search for spring greens mostly to cress and turnip salad, dandelion greens are very popular in some places. These are cooked the same way as turnip greens or cress.
Some people make dandelion wine, layering the blooms with sugar in a crock until they ferment. In New England there’s a yearly search for the shoots of the fiddlehead fern, which also are eaten as a tender green cooked salad. . Later in the year there will be the cultivated greens to
90.7%