“some of the greens aren’t even GREEN!?”
- Arugula. People seem to love or hate it. It is a very spicy green that can be eaten in salads mixed or by itself. Arugula salads often have sweet dressings to cut some of the peppery taste. You can also make pesto and dips with arugula. You can cut it up fine and add to pasta salad or put it in quesadillas. Arugula is loaded with beta-carotene, vitamin C, and calcium.
Arugula As Fedco states, “Few people are indifferent to arugula: most of us love it, a few despise it. Musky green and its piquant blossoms will spice up your salads.” Cooked really mellows the flavor. Many who’ve not liked raw arugula do like cooked arugula. Really tastey lightly steamed on a bed of pasta or grains.
- Basil is used in combination with tomatoes, sweet peppers, eggplant, zucchini, chicken, eggs, steak, uh pretty much everything, but it is a staple herb in many italian dishes.
- Cilantro, also known as coriander (my understanding is cilantro is the leaf and coriander is the seeds of the cilantro plant that we grind and use as a spice). what is fresh salsa without a good portion of cilantro added? Cilantro is good mixed in salads and in curries as well.
- Thick, substantial leaf. Good raw, real chewy!, and cooked… Black-Eyed Peas!
- Dill, this is a yummy and fragrant herb. It goes well with carrots, beets, potatoes, cucumbers, cut up in salads & baked in biscuits. It is very versatile, you can’t go wrong.
- Garlic Scapes – The flower shoot of the garlic plant. This can be used like a green onion, raw and finely sliced or like garlic, chopped and added to dishes. I’ve also seen recipes for cooking scapes whole (top and bottom cut off) in butter in a pan until tender, a yummy side dish.
Green Lance Everything I read says it’s really yummy. And everything I read was right! I love the look of it too. Eat it raw, cook it, treat it like a brocolli!
- Red Russian Kale, you will see this alone as baby kale, in salad mix, and in bunches of larger leaves from time to time in your crate.
- Lacinato or dinosaur kale. Add to any recipe that calls for cooked greens. With full-sized, bunched leaves, the center thick rib should be removed before adding to your recipe.
Kale YES, kale! If you want greens in your diet, you must put them in your mouth! Eat – prepare your kale as you would spinach! And if you have “too much”, lightly blanch it and freeze it for soups in the dark winters!
winterbor kale in our field
kossak kohlrabi (peel & cook)
- Kohlrabi. This is the vegetable most often compared to an alien spaceship, not only are they fun to look at they are tasty. Kohlrabi is in the same family with broccoli and the whole plant, leaves to bulb, is edible, though we usually just give you the bulb. Kohlrabi can be eaten peeled or unpeeled, cooked or uncooked. Try it grated, added with grated carrots it will make a good slaw.
WINE CAP MUSHROOMS
RUBY STREAKS MUSTARD
Ruby Streaks We really like this one. It’s a fantastic treat. Fedco Seeds is a total black and white newsprint catalog with sound “corporate values”, excellent seed sourcing, foodie descriptions, and real entertainment. Check out their ruby streaks description and it’ll just make it taste better!
- Baby chard has green leaves with red stems and veins. We also give out bunches of larger leafed chard. It has a variety of stem & vein colors, yellow, magenta, red, white & orange.
Tatsoi Thick, substantial, dark green – look almost like big, over-sized, individual Brussel Sprout leaves. Mild broccoli flavor, very good stir-fried and in soups. Really tastey raw, in fresh salads.
ACORN WINTER SQUASH
BUTTERNUT WINTER SQUASH
(THE LARGER SQUASH ON THE LEFT)
SPAGHETTI WINTER SQUASH
SWEET DUMPLING WINTER SQUASH