No, I’m not talking about how roughage might affect one’s digestive tract. I merely mean that it’s not easy finding enough different ways to serve greens in one week when greens are really in season at the CSA. We have a new motto at our house, “A meal without greens is . . . breakfast. Maybe.”I like greens; I have always enjoyed salads, and cooked greens used to be a special treat when we’d go to a good barbecue restaurant. But now I know that I had barely touched the surface of what you can do with greens.
In the last week or so, we have had . . .
-5-Lettuce Salad with Basil Vinaigrette
-Polenta with Greens, Baked Eggs, and Cheese
-Thunder Bay Salad, made with Chinese Cabbage
-Potato Fry-Up with Summer Greens
-Greens Soup with Cream Cheese Croutons
-Kale Sauteed with Tomatoes, Peppers, and Onions
-Mixed Greens with Basalmic Vinegar
-Pineapple Chicken Stir Fry with Chard
So far, I have not come up with a dessert recipe that uses greens, but give me time and more greens, and it may happen!
If anyone has some good ideas—and especially recipes—to use greens, we’d like to share them on the blog. Send them to the Committee Team Leader to post or bring them to the next potluck or to packout on a Saturday. As the summer moves on, we’ll be getting other vegetables instead of greens, but they’ll be back when the weather cools off in fall and we need to be prepared!
I put some of mine in an omelet. So you can't call a meal without greens at my house, Breakfast. I say eat them at every meal. I was sad that there was no lettuce this week. :-)
ReplyDeleteYes, I made a breakfast-y quiche with bok choy, but so far no chard danish. (PS I have lettuce in my garden if you need some!)
ReplyDeleteFor some reason it was not allowing me to post under my own name, which is not actually Anonymous.
ReplyDelete