This week's CSA share included:* Purple Broccoli
* Beets
* Kale
* Swiss Chard
* Purple Beans
* Zucchini
* Patty Squash
* Chives
* Parsley
* Basil
* Fennel Fronds
We received a good variety this week. I'm excited to try the beets but does anyone know if the beet greens are edible? Also, what do you do with kale?
5 comments:
Kale you saute with olive oil garlic and lemon juice, I tasted it once...not crazy about it...
You can prepare beet greens same way as the collard greens (better to blanch them in boiling water before sauteeing them in the oil & garlic). Or, this recipe looks good : http://www.elise.com/recipes/archives/000308beet_greens.php
I love those little patty squash - I never buy them cuz they charge so much for them in the fruit stores!
Dina, a lot of Italians use kale. My mom puts it in soups, and even in pasta dishes.
Hi! I've just got to say that I just devoured nearly a whole month's worth of your blog and loved every minute of it! I just wish I could afford to buy the quality ingredients you talk about.
Anyway, onto my suggestion for the Kale, hoping it's not too late. It is really good in a soup my mom makes with a good spicy italian sausage, kale, onions, bacon, potatoes, veggie broth or chicken stock, cream (whipping) and cayanne...una sopa fantastica!!
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