Grrrrrreeeens!

The first pick-up is complete!  We're hoping everyone is enjoying the first harvest.  We know what some of you might be thinking, "Umm...what on earth is all this stuff.  Kale?  Chard?  AND collards?  AND multiple bok choys!??"

Yes, the spring vegetables are uncommon, but have no fear as you may learn to love them and the "normal" stuff (carrots, beets, 17 varieties of tomatoes, summer squash, etc) will be here very soon.  As the old saying goes, variety is the spice of life, so we hope you enjoy and have fun trying new recipes.  Here are a couple of our favorite recipes for greens:

Easiest Recipe Ever for Kale, Chard or Collards

Heat frying pan with 2 TBSP olive oil.

Cut up one onion or one clove of garlic.  Feeling wild?  Use both!

Add chopped kale, chard OR collards.  We never cook them together, but it may be good.

Stir until leaves start to wilt and cook down.

When pan becomes dry, add 1 TBSP water to pan and

Add 1 boullion cube of chicken or veggie stock.

Stir and serve as side dish!

Mashed Potatoes with Kale

Cook kale using above recipe.

Mix into mashed potatoes.

Enjoy!

Egg scramble with Chard

Cut up one onion and saute in a little butter.

Cook until onion starts to turn clear.

Add chopped chard leaves to pan (2-3).  Remove stems for this recipe.

Cook until chard starts to wilt.

Add whisked eggs (2-4).

Stir constantly and scramble until eggs are cooked through.

Enjoy!

Bok Choy with Garlic and Ginger

Add 1 TBSP olive oil to skillet.

Add 2 cloves minced garlic and 1 TBSP fresh ginger (finely chopped).

Cook 1 minute.

Add 8 cups chopped bok choy.

Add 2 TBSP soy sauce.

Cook 5 minutes until greens are wilted but stems are still a bit crunchy.

Season to taste.

Enjoy.