spring CSA, week 6

[cellio]

The theme for the week is: green!

• 2 large green garlic
• large bunch of red radishes, with lots of greens (at least a pound, probably more) (manifest said radishes or green onions)
• 6 spears asparagus
• 7 white potatoes (2 pounds), though some of the skins look more reddish?
• bag of mixed arugula and mizuna
• head of butterhead lettuce
• head (bunch?) of romaine lettuce
• bunch of kale (half pound)

Small share omitted half the potatoes, radishes, asparagus?, and arugula/mizuna, and got bok choy.

The asparagus was a substitution; they weren't sure if it would be ready in time, so they listed salsa instead but gave a heads-up that we might get "a very special spring vegetable" instead. The small box didn't list salsa so I assume they didn't get asparagus, but I don't know.

Anyway... I'm delighted to have more radishes and the first asparagus of the season, and the two types of lettuce are staples. (Which is funny: I rarely bought lettuce before the farm share and used spinach as a base for salads. But this lettuce is good! Unlike a lot of the stuff in the store.)

Stir-fry works for the arugula/mizuna, but do those greens work well in a soup, I wonder? I'm thinking vegetable broth with ginger, parsnips or sweet potatoes, and the greens. I've done that with spinach and chard but never these greens. Opinions?

There are lots of greens on those radishes. I assume I can do something with them. Google is pointing to sauteing.

We're not big fans of raw kale (like in salads), but maybe cooking with it will work out better. Suggestions welcome!

Comments

[minoanmiss]

I once put mizuna in soup and it was very nice. I chopped it into a chicken soup base because I wanted greens, and simmered it only a few minutes till just tender. You've reminded me to go looking for it if I can.

I love kale but I tend to cook it like collards, with sautéed onions and broth and hot pepper and at least a half hour's simmering.

[cellio]

Ooh yeah, I'll bet that would work well with a chicken base too. I automatically reach for vegetarian and need to remind myself sometimes that meat makes good soups too. :-)

Thanks for the cooking tips! Could you say more about "like collards"? I'm guessing you saute the onions first (maybe in a little oil) to extract some of their essence; do you saute the greens before adding the broth and hot pepper, or does that all go in together?

[richardf8]

Radish greens can be treated like chard. Braising works. Kale - Lynn Rossetto Kasper describes a dish called melted kale. It is basically braised multiple times.

[minoanmiss]

Yeah, I should be more specific. I sautee the onions till limp and going translucent (usually in flavorful fat like schmaltz if I can -- I have a pot of duck fat I'm working my way through), then add enough broth to "cover the bottom", a couple pinches of hot pepper, some grinds of black pepper, some meat maybe, and the washed-and-destemmed kale or collards, cover, and simmer for about a half hour, checking to make sure the pot doesnt run dry.

[cellio]

Thank you! Making this in a few days.

And the preview email for next week's box came today: includes collards. :-)

[elbren]

"raw" kale for salads is best having marinated in an acidic dressing overnight, if you ever want to try that.
but it's good in soups too.

[cellio]

Ah, thanks for that tip!

[minoanmiss]

My icon gives yours an eightfold high five!

I find though that tossing the kale with the *oil* and refrigerating it overnight actually tenderizes it even more than the acid does. I got that off Serious Eats.

[elbren]

good to know! thanks!

[dsrtao]

My general method for greens: Chop them small. Chop an onion and some garlic. Put oil or butter into a big frying pan, and saute the alliums. (Allia?) When they are translucent, pop big handfuls of the greens in, salt gently, and stir until they just start to wilt. Repeat with the next big handfuls. When all the greens are in, take it off the heat.

If you have sturdier greens (cauliflower greens, central chunks of cabbages) put them in first.

Use this as a side dish for eggs or meat, or as part of a quiche filling, or in small bits as a pizza topping.

[cellio]

Yup. My questions about what works for what kinds of greens is more about flavors and what goes with what.

[minoanmiss]

I've never had a cruciferous vegetable that didn't go with onions + black pepper + a good pinch of hot pepper. I like garlic more with broccoli and cauliflower than their leafy kin but I think that's just me.

Spinach is good with garlic and nutmeg and/or lemon (I like nutmeg and lemon together in both sweet and savory applications).

Reading this discussion is making me hungry. :)

(And definitely do cook the radish greens. I like those best with garlic and soy and a big pinch of hot pepper)

[fauxklore]

I have been known to put kale in lentil soup (along with onions, black pepper, and cloves.)

[cellio]

Oh, that's a thought! Thanks.

(Cloves? I didn't expect that with those other ingredients.)

[fauxklore]

I was skeptical too, but a little bit of ground cloves makes an awesome addition to lentil soup.

[goljerp]

I'm pretty boring.

If (Vegetable == Leafy green ) {
sautee with garlic, in olive oil
} else if (Vegetable == root ) {
slice thin and put it into (vegetarian) lasagna
}

With an occasional exception (like hot peppers, or things Joy doesn't like, like bell peppers).

Kale goes in the leafy green bin, with the note that it needs longer to cook. Radish greens? Sautee. Radish root/bulb/whatever - lasagna.
(Stems sometimes go in the sautee first, for extra cooking, if they seem succulent; there are some stems that don't really cook well, and those regretfully get tossed. Kale, Bok Choi, Chard stems - work well. )

Oh, almost forgot: Carrot greens look good, but don't actually taste very good sauteed. Those usually go straight into the compost.