Many moons ago, I was a new CSA member. I remember picking up my share; looking at all of the beautiful greens; and, wondering “how am I going to eat all of that?”
Now, many years later, as the farmer I have no problem going through several lbs of greens in a week. But, it took a while to learn some recipes and to change how I approach cooking.
Here are some helpful hints:
- Eat your greens with every meal. In those early CSA days, my roommate and I competed to see who could get greens into more meals. This led to:
- Breakfast salad (delicate salad greens with a lemony vinaigrette are the prefect accompaniment to your scrambled eggs)
- Lunch Salad: add things like roasted sweet potatoes and quinoa to help fill you up. Join the mason jar salad craze (suggestions here)
- Dinner Salad: Put your dinner on top of a bed of greens. Works great with things from the grill or, as in the picture to the right, on top of my favorite go-to meal: peanut noodles with chick peas. This salad also has quick pickled watermelon radish slaw on top. Could be a good use for any left over purple daikon!
- “I bet I can put some spinach in that” Cooked spinach is a great addition to almost anything. I put spinach in my sweet potato and black bean enchiladas the other night. Nutritious and barely there.
- Other greens cook down well too (spicy mix, tatsoi, turnip greens, mustard greens, etc). These are great additions to curries, soups, quiches.
- Make your own salad dressing.