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

[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)