CSA Share, Week Three, Day One

Today I blanched and froze all the greens (tops) of the radishes, turnips and kohlrabi.  Those greens really cook down.  I will use them this winter in soups and stews.  A little of the swiss chard went into my green salad bowl to fill that out, and a little went right into my lunchtime lentil burrito.  Also for lunch was a plate of fresh kohlrabi sticks that we all shared.  They were really really good and crisp and fresh.  After cutting the kohlrabi into sticks, don’t let them sit around too long as they will dry out.

At dinner, I used the garlic scapes and snipped some of the herbs into a pan of tomato sauce to be used over penne pasta.  A green salad, with even more dark  greens (the swiss chard), was on the side.


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