My poor/lucky kids think smoothies are supposed to be green. A great way to use up and get the most out of these beautiful greens. I’m no expert on the subject but I’ve heard that adding a healthy fat (coconut oil, avocado, almond butter) helps your body absorb the fat soluble vitamins and vitamin C is needed to get as much of the iron out of the greens as possible. Last week’s baby kale went into falafel and in the freezer for a rainy day. This week I’m looking for a carrot/parsnip soup recipe and hoping to turn the squash into a pie (you don’t have to use pumpkin). I just read that the young turnips do well raw, maybe a slaw?