Meet this week’s Newberg veggies
- Chard — Cooking greens are uncommon in the American diet, so if you’re new to the CSA you’re also likely new to cooked greens. We hope you will try, try, and try again to find ways you like to eat cooked greens. Sometimes the simplest preparations are the best: chop your chard and sauté in butter or oil with minced sweet onion. Cook, stirring occasionally, until the greens are wilted to your taste. I recommend cooking longer at first than you might expect. We Americans have a bias toward under-cooked vegetables, but if you cook them well (a la the Italians) you may find you like it better (Casey and I love our greens super wilted over medium heat). You can eat the chopped chard stems too, but it’s useful to add them to the pan a few minutes earlier than the leaves.
- Salad mix — No need to explain this one! Toss with your favorite dressing and eat! Delicious! In spring we often make salad greens the base of our meals by adding lots of filling toppings.
- Braising mix — This is a mix of many different cooking greens: mustards, “rapini” (the flower tops of over-wintered cole crops), collard greens, chard, kale, and chicories. Prepare using the directions for chard above (or try other methods too!).
- Cabbage — Some of the final winter cabbages — sweet, delicious and dense. These are great for making sauerkraut or frying up with onions and serving with steak (or anything else for that matter!). We’ve been eating these all winter and loving every minute of it!
- Purple sprouting broccoli — Little delicious ‘broccolini’ (and it’s purple too!). Eat as you would any kind of broccoli: raw on a salad, sautéed, or even roasted!
- Radishes — Spring radishes make the best salad toppings! Just slice thinly and sprinkle over dressed lettuce. Also delicious on sandwiches!
- Sweet onions — Sweet and great for eating raw (but can be cooked too!).
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