CSA Week 03

Week 3

And now things really get rolling. We got lettuces (green leaf, red leaf, Nevada) by the armful, broccoli, Swiss chard, collards, turnips, and white radishes. Greens are the flavor of summer in certain parts of Maryland; here are some ways to use them to get that down-home taste without having to spend all day in the kitchen. Time to get to it!

Slice and have prepared or butter and salt as you go---bracingly delicious!

Slice and have prepared or butter and salt as you go—bracingly delicious!

Radishes, the French Way

Ready in 30 minutes; makes 1–2 servings

Ingredients

Radishes

Sea salt (preferably fleur de sel)

Butter

Preparation

Up to you! Delicious either way.

  1. Serve individual ingredients separately and prepare as you go.
  2. Butter sliced radishes and sprinkle with salt.

From Food.com

Sautéed Collard Greens with Diced Turnips

Delicious even without the fatback ;)!

Delicious even without the fatback ;)!

Ready in 45 minutes (less if collards were prepped ahead); makes 1–2 servings

Ingredients

1 bunch turnips peeled and diced

1 teaspoon olive oil
1 ½ teaspoons of Kosher salt
2 pounds of assertive greens (collards work but so do kale, mustard, and turnip greens) stemmed, washed in several changes of water, and coarsely chopped
Optional: chicken stock or bacon to cook with greens.

Preparation

  1. Bring 2 quarts of water to a boil in a deep pot.  Add the salt and greens and stir until wilted. Cover and cook until the greens are just tender (~7 minutes).
  2. Meanwhile add olive oil to a sauté pan and sauté turnips.
  3. Drain collards in a colander, then roughly chop and add to the sauté pan with the turnips.
  4. Cover and sauté all an additional 20–25 minutes depending on the degree of tenderness you prefer.

Adapted from Nom Nom Paleo

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