Yes, sirree! The greens are growing like gangbusters! When we first started getting our produce from the CSA, we would be stumped by the amount of greens. It seemed as though we could never eat them fast enough. Now, however, we manage, mainly because we know that the amount of greens will start to fade away as spring and summer approach. It’s all part of eating seasonably, and we know to enjoy the greens as long as they last.
Our full share this week consists of:
- Spaghetti squash (1)
- Navel oranges (3)
- Chard (1 bunch)
- Lettuce (2 large heads)
- Quelites or Amaranth greens (1 bunch)
- Dill (1 bunch)
- I’itoi onions (1 bunch)
- Braising mix (1 bunch)
With all that lettuce, we got a jump start last night with a salad — topped with almonds and Cherry-Balsamic Vinaigrette, along with a new recipe for spaghetti squash.
Update 5 February. Some of the dill went into a batch of dill/caraway bread. The quelites and braising mix formed the green component of Greens Latkes (the best way to use a lot of greens). With the lettuce, we made at least four large salads each; two were Caesar salads, one was the Cherry-Balsamic referred to above, and another was Cranberry-Balsamic. The chard made a great Chard, Walnut, and Gouda Galette, and we did eat a spaghetti squash with some basic red sauce.