In this week’s share:
- head of red lettuce
- head of green lettuce
- vitamin greens
Welcome to Spring
There were times this past winter when I actually forgot what the sun looked like, let alone what fresh-picked vegetables tasted like. Like all of you, we’ve been waiting impatiently for the return of 80-degree days, afternoon storms, and the explosion of green in the garden. This week marks the triumphant return of all things spring: delicate lettuces, dark and hearty greens, and bright scallions. Next week we’ll be adding sweet peas and radishes and soon we’ll be cutting big heads of broccoli and cabbage. Yes, the long wait is over — Welcome to CSA 2014!
Tips for Storing Spring Greens
If you’ve been subsisting on frozen vegetables in the off-season like we have, the first few weeks of the CSA will bring a big change to your cooking and eating habits. Here’s how we handle our greens to minimize waste and streamline the storing process:
- Soak - We fill one side of the kitchen sink with cold water and dunk the greens in batches to remove any loose dirt or stowaway bugs. If the water gets dirty, drain and refill the sink.
- Rinse – On the empty side of the sink, we usually pass the greens quickly under running water to get them extra clean
- Dry – We find it useful to pile up the greens in an empty dish rack and let them sit for a half hour to dry. You can also run them through a salad spinner if you have one. The dryer the greens, the longer they will last
- Chop – Save time later in the week by roughly chopping greens like kale, chard and vitamin green
- Store - Store greens in the fridge in a sealed tupperware or Ziploc bag. Place a sheet of paper towel on the bottom to absorb excess moisture
Name Those Greens
Big salads are a spring staple. The simplest way to prepare this week’s veggies is to chop them all up and eat them in a beautiful mixed green salad. Add some cheese, hard-boiled eggs, bacon or grilled meats and it’s a main course. Vitamin greens were made for stir-frys, but their mild mustardy flavor also makes them great for southern-style beans and greens with bacon and corn bread. Kale is tastiest when braised slowly in some kind of liquid, whether it’s a pasta sauce or a hearty soup. Here are some recipe ideas to get you started:
- Kale salad with dates and tahini-lemon dressing
- White minestrone with kale
- Chard (and Kale) and Chickpea Curry
- Beans and Greens Burritos
- Spinach Omelette with Parmesan
- Greens and Herb Pie
- Shrimp and scallion pancakes
Share Your Recipes
Post links to your favorite recipes in the “Leave a Reply” section below. We’re always looking for new ways to eat our favorite flavors from the garden, so please share!