Backyard Gardens CSA: Week 1 — June 5, 2014

Welcome to the 2014 CSA Season!!

This week we have lots of greens for you, typical of the early spring shares.  Try steaming or sauteeing your beet greens, bok choi, and  turnip greens or using them raw in salads or your favorite smoothie.  We encourage you to embrace the glory of the greens!  You may miss them come summer when all those flamboyant veggies take over.  But for now, you can enjoy them in their many forms,  at their peak!  Remember, if you ever feel overrun with greens in the next few weeks,  you can always blanch and freeze extras for enjoying in the depths of winter.  But for now, savor their verdant virtues!

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spinachThis week you get…

Full Shares:

Beet greens – 1 bu
Bok Choi – 1 head
Leaf Lettuce – 2 heads
Spinach – 1 lb
Salad Turnips – 1 bu

Full CSA share

Half Shares:
Beet greens – 1 bu
Bok Choi – 1 head
Leaf Lettuce – 1 head
Spinach – .5  lb
Salad Turnips – 1 bu

Half CSA share

Here are some ideas of how to prepare beet greens (we have a lot of them so you may be seeing them frequently over the next month or so…).
Moroccan Beet Greens  from Food52

If you want to add some meat to your greens to give it a traditional southern twist, here is a recipe for

Turnip Greens from Epicurious.com

ingredients

  • 1 bunch fresh turnip greens with roots
  • 1 medium piece salt pork
  • 1 cup water
  • 1 teaspoon salt
  • 2 tablespoons bacon drippings, butter, or margarine
  • Pinch of sugar (optional)

preparation

Strip the stems from the greens (unless they’re very tender) and wash thoroughly. Place in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat, or until tender. Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. Keep hot and add the bacon drippings and a pinch of sugar.

Source Information Mrs. Wilkes’ Boardinghouse Cookbook Ten Speed Press