The Winter Greens are Coming!

What in the world are tendergreens?
What in the world are tendergreens? And what do you do with them?

How exciting! We’re starting to see a variety of greens show up in our shares. As the weather starts cooling, we start seeing more and more greens because they are great cool weather crops and some of them, such as kale, get even better (slightly sweet) after a light frost. The only downside to getting greens is that sometimes we get huge amounts of greens, which makes it difficult to eat them all up by the time the next share rolls around. This early in the season, though, we have no problem devouring everything.

This week’s share included:

  • Pie pumpkin (1)
  • Gold onions (2)
  • Gold potatoes (3)
  • Baby arugula (1 bag)
  • Tendergreens (1 bunch)
  • Red Russian kale (1 bag)
  • Eggplant (3)
  • Spaghetti squash (1)

So, what are tendergreens, that bundle of leaves right on top, you might ask? Well, we didn’t know, either, but, according to the newsletter we get along with our share, they’re an heirloom version of mustard that’s much milder than the standard spicy mustard leaves. We can’t wait to try those!

Update, November 6. We still haven’t roasted the pumpkin; it’s a good thing they’re real keepers. We did make a batch of French Onion Soup with some of our onions, yum. The arugula worked perfectly as a topping for sandwiches on KBB Bagels and for a nice salad. The tendergreens were quite tender; we’d planned to make stuffed leaves with them, but they pretty much fell apart! We ended up with a casserole, and, while it was really good, we’ll wait until we can actually make the stuffed leaves before posting the recipe. We made a pesto from the Red Russian kale that was very tasty, and the eggplant went into a batch of Moussaka (recipe soon).

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