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.

[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.

[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.

[fauxklore]

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

[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.