We eat almost all the greens that come attached to our root vegetables. Almost all. The ones that we don’t are large, tough, radish greens from black radishes, and carrot greens. But, if we remember, they don’t have to go to waste, as the volunteers collect them at the CSA to feed to some local chickens. So, we just twist them off as we go through the line, hand them over to a volunteer, and we go away happy. The chickens are happy, too, and nothing is wasted. Win, win, and win.
This week we picked up:
- Artichokes (4) plus an additional 2 from the surplus basket
- Beets (1 bunch)
- Carrots (1 bunch)
- Spring onions (1 bunch)
- Red LaSoda potatoes (6)
- Chard (1 bunch)
- Curly kale (1 bunch)
- Prickly pear pad (1) traded for another bunch of beets
Some carrots and a couple of potatoes already helped round out a frittata. The rest, well….
Update 23 April. The artichokes we steamed and had as a side for lunch. Beets went into our favorite beet recipe Beets and Walnuts in an Orange-Balsamic sauce, but without the orange juice. The chard, well we steamed that for a side and the curly kale went into a batch of Kale chips.