Greens galore and more for this Saturday pickup in Arlington

I had a minor epiphany when I realized that I could make the Indian spinach dish saag with almost any greens I had on hand (I don’t use bok choy or tat soi, however).  I used the recipe in Yamuni Devi’s Indian Vegetarian Cooking that was on my shelf, but substituted mustard and turnip greens for part of the spinach. Then I found this recipe online which specifically calls for a mixture of greens.  http://allrecipes.com/recipe/indian-saag/  The version I’ve made several times now which everyone in my family enjoys (a major feat!!!) has the following modifications:  blending or food processing the greens after the initial wilt in the spice mixture (then putting them back in the pot), and adding cooked cubed potatoes and 1/2 tsp garam masala during the final simmer.  You want the greens to get very tender, and this will allow enough time for the spices to really fuse with the greens and potatoes or cheese.   The first time I made it years ago, I made the mistake of not simmering long enough and got this somewhat familiar comment, “I’d prefer the kind they make in the restaurant, Mom.”  While I love my green smoothies, too, I am very happy to have a dish chock full of CSA greens that the whole family will happily enjoy.

Here’s the word from Picadilly and Riverland about what will be in your share boxes for Saturday.  So, get out your recipes and if you haven’t already, set up some storage areas in your house (see Storage Tips page).  It’s going to be a delicious fall!

Share contents for Saturday, October 26:

 

Use these within a week or so (or blanche or make a dish for freezing):

 

Lettuce-1 head

 

Bok Choy—1 head of large or 1 bag of baby

 

2 broccoli or cauliflower

 

Spinach – a bunch or bag

 

Peppers – mostly green, depends on the pre-frost harvest at Picadilly today

 

Kale—1 bunch—best in soups, grated and marinated for a salad, or kale chips!

 

Escarole—great in soups

 

Arugula – a bunch—use in salads or make arugula pesto and store in back of fridge or freezer.

 

 

 

These will keep for a couple of weeks in your fridge crisper drawer: 

 

Napa Cabbage (great for kim-chi or soups)

 

Parsley – a bunch of flat leaf

 

Radicchio—shred in a salad or roast with garlic and parmesan in the oven

 

Leeks—keep whole or chop for soup and freeze (no need to blanche)

 

Salad turnips – a bunch (cut off the greens and use them first)

 

Celery—best for soups, can also be chopped and frozen

 

 

 

These will keep for many weeks in cold storage (keep moist in bag, with some ventilation): 

 

Carrots – 6#,

 

Potatoes – 4#,

 

Beets – 2#,

 

Kohlrabi—peel and slice or grate as an excellent salad or stirfry ingredient

 

Cabbage 1 head—if you are making sauerkraut or kimchi, those are best made when the cabbage is super fresh

 

Fennel 1 head–grate fresh onto salads, also good cooked

 

 

 

These will keep for many weeks in cool, dry conditions (40-55 degrees), like a shelf in your basement or unheated room as long as it doesn’t freeze:

 

1/2# Garlic

 

4#’s yellow onions

 

 

 

These will keep for months 50-70 degrees—NOT COLD STORAGE:

 

3#’s sweet potatoes

 

 

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