Well the weather certainly has been strange. Thank goodness for the rain. Had a few setbacks, rabbits, chipmunks, squash bugs, the usual.
Remember, you can chop greens and put them in anything, tortillas, scrambled eggs, soup, stirfry, salad, with pasta(cold or hot), or coleslawy. Kale and collards, all greens, can be interchanged in a recipe. Recipes at the end of this post.
Please take one bag from the bottom shelf of the refrigerator
Please take one bag from the top shelf of the refrigerator
Please take eggs from the side door(only) of the refrigerator(FULL SHARE CUSTOMERS ONLY)
I will be on hand to meet you this week and walk you thru the instructions
** Cheeses and Chix subscribers: product coming soon
Here is what is in your bags this week:
Radish Greens for cooking
Mei Quinq Choi( like Pa Choi)
Greens Mix for Stirfry or Salads(Russian Kale, Swiss Chard and Mizuna)
Spring onions with tops
â€“and your free eggs for signing up.
~KALE RECIPE: http://www.earthshare.co.uk/RecipeFolder/KaleButtered.html
Sage and spinach recipe:
~Creamy Spinach Sage Soup( I did this without the leak, onion instead and no tofu & I added soymilk)
tablespoon olive oil
1 medium leek, sliced (white part only)
1 teaspoon sea salt
Â¼ teaspoon white pepper
2 tablespoons fresh sage, finely chopped, reserving a few sprigs for garnish
2 tablespoons whole-wheat flour
4 cups vegetable stock
1 pound spinach, torn into large pieces, with stems removed
18-ounce container silken low-fat tofu, cubed
Red pepper and sage for garnish
1. In a large soup-pot, heat olive oil and saute sliced leek with salt until soft.
2. Add white pepper, sage, and flour, and cook 2 to 3 minutes, stirring constantly.
3. Slowly stir in vegetable stock. Add spinach and cook until spinach is soft.
4. Puree mixture with tofu until well-blended and creamy. Return to pan and heat through. Garnish with think slices of red pepper and additional sprigs of fresh sage.
Serves 4 to 6.
~Curried Greens(chard, etc)I use any greens or spinach
~Kale and Sw chard
~Sweet and Sour Greens
2-1/2 pounds fresh collard, kale, or mustard greens
6 slices bacon, chopped
1/2 cup water
1/4 cup vinegar
1/2 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Remove stems from greens. Wash leaves thoroughly, and tear into bit-size pieces. Set aside.
Cook bacon in a large Dutch oven until crisp; remove bacon, reserving drippings in skillet. Set bacon aside.
Add water, vinegar, sugar, salt and pepper to drippings in Dutch oven; bring to a boil. Add greens; cover and cook over medium heat 30 to 45 minutes or until greens are tender, adding additional liquid if necessary. Spoon into serving dish, and sprinkle bacon over top.
~ROASTED RADISHES. EASY!!
Roast: Preheat oven to 425Âº F. Toss sliced radishes with olive oil, and favorite seasonings. Spread radishes onto baking sheet or roasting pan.Roast for 30-45 minutes, until tender and browning.I like to add onions or chives & garlic.