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. :-)