I haven’t been blogging about eating locally once a week for any challenges. That’s because all I seem to do is eat locally this week. Two CSA deiveries in two days last week will do that to you.
It is officially greens season. Some people love greens. Some hate them. We fall into that camp of really enjoying braised or sauteed greens with pork or bacon or beef, or even by themselves.
There have been spinach salads for lunch all week. Short ribs over Napa cabbage, collards and chard. Tonight there was tat soi and spinach braised in the oven with orzo, onions, pork shank and garlic.
I have to admit though, that no matter how much I put them through the spinner, we still get grit sometime during the meal.
Marcia, one of our fellow CSAers who got mustard greens last week, commented on facebook about making them. Prompted some comments from Southerners who love making greens with dinner.
This Thursday we expect more of the same. Lots of lettuces, greens, onions and other spring veggies. The weather has been cool enough to produce a glut of green veggies. I intend to hang around the pick up site and see how many greens get put into the swap bin.
By the way, kohlrabi greens are edible. We got a huge amount of them last week. They are mild and delicious, sauteed with just a bit of oil, butter, garlic and bacon.
People just don’t know what they are missing.
hocofood@@@
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And they freeze really well in case you ever have too many.
Unfortunately that is what is most left in the freezer today. Greens. Oh, and sliced green tomatoes. I never got around to using them.
When you get greens from March through May, you never seem to remember to use what is already in the freezer.
I need to make a huge batch of greens one night.
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