Our farm is trying to provide produce from within a 100 mile radius for us this winter. It's not easy with the climate here. We've been eating lots of turnips, parsnips, rutabaga, braising greens, carrots, potatos, apples & pears. Last week we also tried sunchokes for the first time. They do manage to get us some interesting things like locally grown shitake and crimini mushrooms and fresh herbs too. But it's definitely been challenging to figure out how to cook turnips and rutabagas in a familyfriendly way! Now that all our spring bulbs are blossoming I'm sure looking forward to summer's vegetables!
3 comments:
what is in that picture? a giant cabbage? i am getting a little burned out on chard and kale about now. we should be getting asparagus soon though!
yep, it's a _giant_ cabbage.
chard & kale are my favorites! yesterday's dinner was curried greens with carrots & turnips. it was reeaaally good. i really like macaroni & cheese with kale (a terrafirma recipe) too. and we sauteed greens as a side to spaghetti or scrambled eggs a lot too. i think i could eat braising greens year round.
i discovered my favorite thing to do with greens last night. we went to a barbecue so i marinated big portobellos and put them on sandwiches with sauteed greens and muenster cheese. SO GOOD!! it was a perfect flavor combo.
also last week i made vegetable soup with some dino kale in it and that ended up being my favorite part of the soup.
i do like the greens but it's what we've been mostly getting for a couple months now, so i'm ready for something new!
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