| T O P I C R E V I E W |
| AdeleHale |
Posted - Apr 23 2015 : 01:44:35 AM
Hey y'all. I hope you are having a wonderful morning. I need some help. We bought a farm share this spring and we're on week 3. The veggies we've gotten are beautiful and . . . I have no idea what to do with them, save the carrots & lettuce! We have tatsoi, arugula, radishes, turnips, spinach and collards. I want to either eat them now or put them up for later. Any ideas as to what to do with them??
Thanks! |
| 2 L A T E S T R E P L I E S (Newest First) |
| Song Sparrow |
Posted - Apr 23 2015 : 6:30:46 PM
Hi Jennifer! I've had my csa share at a few years now. I haven't yet experimented with drying, although I'd like to. I pretty much cook all greens with olive oil and garlic (what can I say, my mom is 100% Italian and she taught me!) They cook down so much that we usually eat them all, but I have frozen them cooked this way. They reheat nicely and we put them in sandwiches, in soup, on pizza, you name it. You can do one kind or a whole mess of mixed kinds together. I always eat arugula raw, though. My favorite thing for root veggies when they start overrunning the kitchen is to roast a bunch all together, and you can freeze those too. Happy vegging:)
Peace in our hearts, peace in the world
Amy www.danaherandcloud.com
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| YellowRose |
Posted - Apr 23 2015 : 05:44:38 AM
Hi Jennifer, I can help you with the radishes, turnips, spinach and collards.
I cook radish greens in with other greens especially spinach.
I dry radishes, turnips, spinach, and collards. A handful of dried turnips or radishes is good in vegetable soup. Dried greens cook quicker than fresh and are just as good. I put them in soups, dried beans, or just by themselves. I would like to try drying arugula and carrots.
If I knew what tatsoi is I would probably dry it too.
Have a blessed day, Sara
FarmGirl Sister #6034 8/25/14
Lord put your arm around my shoulders and your hand over my mouth.
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