This week’s share start tomorrow! Have you used up last week’s yet? Don’t worry, neither have I. So, what can we do with all that leftover produce? Some things keep well until more of them show up. Parsnips, collards, radishes, kohlrabi. Time to get the rest used up!
Here are a few ways I cooked with my share this week:
– Salad greens and microgreens — the first half of the week was a salad a day for lunch. But that one is easy.
– Spinach — I stuck it into soups, omelets, and salads.
– Asparagus — We ate all of it in one meal. Sauteed with bacon and garlic, served with a béchamel sauce (brown a little flour in a stick of butter, then slowly stir in two cups of milk until a thick sauce forms). Not the healthiest meal this week, but tasty!
– Mustard greens and chard — I have eaten easy sauteed or braised greens almost every day this week. Sometimes I use bacon or sausage for flavor, but last night was just greens with ginger and garlic, splashed with lemon juice.
– Kohlrabi — It tastes like a cross between turnips and cabbage, but milder and quite pleasant. Try peeling it, slicing it, and sautéing with a sliced apple in butter (with a pinch of salt). Makes a slightly sweet side to more strongly flavored greens.
– Radishes and turnips — Eaten raw, as snacks with cheese and olives.
– Kale — This kale is crunchy, but it gets tender if you let it rest tossed with some olive oil and salt. Salad for tomorrow lunch.