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Mixed Greens
Jun. 25th, 2011 01:55 pmAre baby turnips and baby beets yummier than adult ones? I'd rather not have to find out, but I think I may be roasting some in the near future.
The greens from the turnips and beets joined the wilted mixed greens from last week in a surprisingly spicy lavender saag. I guess turnip greens are just like that?
I've got chenoameg's 2/3 of the farmshare in my fridge right now, and am not worrying about how it's going to be split up. This gives me a bit more variety and freedom than usual. I just made some greens and noodles as follows:
Sautee:
2 tbsp butter
1/2 onion
until onion is soft. Add:
2 leaves Swiss chard
4 or 5 leaves Chinese cabbage.
Sautee 10 more minutes.
While that was cooking I made egg noodles (the noodles went in at the same time as the greens), then tossed it all together at the end with some salt and pepper. It's not bad. I'd say I have 4 or 5 servings worth.
The greens from the turnips and beets joined the wilted mixed greens from last week in a surprisingly spicy lavender saag. I guess turnip greens are just like that?
I've got chenoameg's 2/3 of the farmshare in my fridge right now, and am not worrying about how it's going to be split up. This gives me a bit more variety and freedom than usual. I just made some greens and noodles as follows:
Sautee:
2 tbsp butter
1/2 onion
until onion is soft. Add:
2 leaves Swiss chard
4 or 5 leaves Chinese cabbage.
Sautee 10 more minutes.
While that was cooking I made egg noodles (the noodles went in at the same time as the greens), then tossed it all together at the end with some salt and pepper. It's not bad. I'd say I have 4 or 5 servings worth.
