Some greens are, well, just greens: spinach, tat soi, bok choy, collards, kale, Asian greens, etc. A whole bunch of other greens are also "greens" even though they come attached your vegetables: the greens from radishes, kohlrabi, beets, turnips, parsnips. These should be pulled or cut off your vegetables as soon as you get them home. Wash them in a big bowl of water so that any remaining soil falls off, and crisp them in a bowl or bag in the fridge.
Within a day or two you can use these greens for a very fast and tasty simple stir-fry.
1-4 T Olive Oil
1-5 garlic cloves or spring garlic bulbs and scapes
2-8 cups of greens, any that you have, washed and chopped either like confetti or in thin (1/4-1/2") short strips (2-4")
Put the olive oil and garlic in a shallow pan, heat them together.
Add the greens.
Stir all together for 4 - 10 min.
Serve as a side dish, over rice or pasta, or any other way you like.
P.S. As a bonus, especially if you don't have quite enough greens to serve, you can chop up some broccoli of any other vegetable you'd like to add in to the pan.
Submitted by Patti Andrews
Kohlrabi, About...
Kohlrabi is a crisp, juicy vegetable that is delicious either raw or cooked. The easiest way to use it is to peel the outer skin and chop it into little square or short sticks and add it to any salad or crudite plate. With some added dressing to dip, the kohlrabi sticks will disappear fast. Once the kids figure out how to peel off the skin, it may disappear in the car before you get home -- though if you have only one kohlrabi and more than one child, it would only be fair to cut it up before they start munching.
If your kohlrabi makes it home, give it a wash and trim off the leaves. The leaves can be added to stir-fries, soups, or green smoothies. After peeling off the outer skin, you can chop or shred it for instant tasty crunchiness to any salad.
Ways to cook kohlrabi are limitless, though we never get that far. You can steam, braise, or roast it, You can make fries, purees, risotta, shredded in roll ups, chopped in salsa (yum!), and a few tried and true recipes are offered by our members on this blog.
Submitted by Patti Andrews
If your kohlrabi makes it home, give it a wash and trim off the leaves. The leaves can be added to stir-fries, soups, or green smoothies. After peeling off the outer skin, you can chop or shred it for instant tasty crunchiness to any salad.
Ways to cook kohlrabi are limitless, though we never get that far. You can steam, braise, or roast it, You can make fries, purees, risotta, shredded in roll ups, chopped in salsa (yum!), and a few tried and true recipes are offered by our members on this blog.
Submitted by Patti Andrews
Garlic Scapes, About...
Garlic Scapes are the spring garlic bulb, leaves and center "scape" before the garlic matures into a full bulb with separate cloves. The spring bulb has plenty of garlic flavor and can be used both fresh and cooked, Use spring garlic and garlic scapes in any way you might use garlic or leeks or scallions.
We prefer not to trim too much, cutting the stem at about an inch or two above the garlic leaves, as long as it's not too thick or woody. Then pull off the leaves and discard these, but keep the center tubular "scape."
We tend to either use in any stir fry recipe, soup, or salad, but recipes abound, with some favorites posted on this blog. More to try would be a garlic scape pesto, mayonnaise, bruschetta, fresh sauce for pasta or over potatoes, added to roasted meats and veggies, mixed into butter or cheese spreads, minced in dressings, or even made into pickles (!)
Submitted by Patti Andrews
We prefer not to trim too much, cutting the stem at about an inch or two above the garlic leaves, as long as it's not too thick or woody. Then pull off the leaves and discard these, but keep the center tubular "scape."
We tend to either use in any stir fry recipe, soup, or salad, but recipes abound, with some favorites posted on this blog. More to try would be a garlic scape pesto, mayonnaise, bruschetta, fresh sauce for pasta or over potatoes, added to roasted meats and veggies, mixed into butter or cheese spreads, minced in dressings, or even made into pickles (!)
Submitted by Patti Andrews
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