- Butter lettuce
- Red leaf lettuce
- Bok choy
- Swiss chard
- Kohlrabi (an awesome purple one)
- Scallions
- Asparagus
- Parsley
- Strawberries
Kohlrabi was one of last year's pleasant surprises. A friend introduced me to it in seminary - it's very common in Israeli grocery stores - but BSB had never had it, and it was fun to discover something new that he really enjoyed. You can make slaw with it, a lot like broccoli slaw, but I actually prefer to just slice and sprinkle with a little sea salt.
At some point in the season, your enthusiasm for dark green leafy things starts to falter.
Other than green chips, there aren't a lot of ways to cook things like collards on their own that I personally like. If you're not a steamed Swiss chard fan, you're going to groan when you see what's filling up your box. BUT that doesn't mean that you wasted your money or that buying a crop share was a mistake. You can ALWAYS find new ways to use dark greens: they cook down small and are easily chopped or blended, so they can add a boost of nutrition to just about anything.
CSA Tip #5: Stick those greens wherever they fit. Which is pretty much anywhere, if you just get a little creative.
Here are some excellent places to hide (or sneak) some of those chard/beet green/kale/collard leaves. Finely chop or put it in the food processor and then shove it in any of the following:
Other than green chips, there aren't a lot of ways to cook things like collards on their own that I personally like. If you're not a steamed Swiss chard fan, you're going to groan when you see what's filling up your box. BUT that doesn't mean that you wasted your money or that buying a crop share was a mistake. You can ALWAYS find new ways to use dark greens: they cook down small and are easily chopped or blended, so they can add a boost of nutrition to just about anything.
CSA Tip #5: Stick those greens wherever they fit. Which is pretty much anywhere, if you just get a little creative.
Here are some excellent places to hide (or sneak) some of those chard/beet green/kale/collard leaves. Finely chop or put it in the food processor and then shove it in any of the following:
- Omelettes. When I first started making eggs for QE, I always added some frozen chopped spinach. Now she thinks that this is what eggs are supposed to be like, so she doesn't blink when I throw some chopped kale and chives into her dinner omelette.
- Meatballs/meatloaf
- Mashed potatoes
- Any kind of boreka filling - potato, cheese, mushroom, meat, whatever
- Smoothies or green juice
- Popsicles
- Pizza - try tucking a layer of leaves under the sauce, or sauteeing and using it as a topping
- Cut in thin shreds and add to chicken soup
- Cook leaves in a soup that will be pureed
- Ever made spinach kugel? Try swapping other green into the recipe.
What other places can you come up with to put those dark green leafies?
dont forget to chop the ribs/stalks and ferment them too!
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