CSA shareholders,

I have enclosed a few preparation ideas for this week’s vegetables. I hope they help.  Next week, I have one for green garlic that sounds terrific–and was submitted by one of you!

Great Eating,
Wynn’s Tomato Ranch

GREEN MUSTARD
If desired, to cut the bitter taste, you can blanch in boiling water before you use. I don’t. Simple idea:

Sauté onion and garlic in olive oil till clear. Add greens rough chopped, stems and all. Add ¼ cup water. Let those cook down – lid on or off. When they are close to your desired consistency, add a tbsp of honey. Also add a bit of vinegar (your preference type). Mine ends up just a bit soupy but not overdone. You’re left with a very tender green that is slightly sweet and tangy. My kids love it! (though Noah adds more honey)

GREENS SOUP
1 lb. greens
¼  cup rice
2 qts. broth
smoked ham hock

Boil broth. Chunk greens into large julienne strips. Slowly add to boiling broth. After they have wilted, sprinkle in the rice, stirring constantly. Cook for 15 – 20 minutes. Add a smoked ham hock, and cook until warmed through.

CHINESE CABBAGE
1 lb. cabbage
dash red pepper
1 ½ Tbsp peanut oil
ginger to taste
¼ tsp sugar
salt to taste
1 tbsp water or broth

Cut cabbage crosswise into 1 ½ inch pieces. Heat oil in skillet. Stir in ginger, and toss for a minute. Add cabbage and pepper. Stir constantly, and lower heat if cabbage  browns. Stir in sugar and salt. Add broth. Cover and cook for 2-3 minutes or until cabbage is tender but crunchy.

TURNIPS
Grate them into your salad for a healthy and unique taste. Or:

Cut your greens from the turnips. Wash and dry greens. Cut leaves diagonally. Peel turnips for pretty. Melt 3 Tbsp of butter in skillet. Add turnips only, and sauté for 5-6 minutes until lightly browned all over. Lower heat, cover, and cook till tender but crisp, 5-8 minutes. Season to taste. Time depends on size of turnip. Remove and keep warm. Melt 2 tbsp butter in same pan, add greens, and stir to coat. Wilt, 3-5 minutes. Season to taste.  Serve both side by side or PILE EM UP!

A few more ideas:

Squeeze the guts of overripe tomatoes into anything. Even canned things will taste better.

Mince the green garlic and put into jar with lid. Add olive oil. Refrigerate.

Any root crop does fairly well roasted. Oil them well and season. Roast at high heat on cookie sheet till fork tender and brown and yummy!

Don’t be afraid of unknown greens. When the Dr. says eat dark, leafy greens, this is what he means. Pungent greens go especially well with meats. Rolled inside and baked or sautéed and placed underneath, or slowly braised in the meat juices. EAT YOUR GREENS!

Try julienned cucumbers tossed with oil or butter and just slightly warmed through. Try with pasta.

I have other ideas. If you want ‘em, email me.