I just picked up the first week of our CSA, and this is everything we got. In the bags at the top there we have lettuce on the left and spinach on the right. The bunches from left to right are a hakurei turnips (a sweet spring variety you eat raw), scallions, kale, dill, dandelion greens, and komatsuna (an Asian green in the turnip/cabbage family).
I'm going to do the math at the end of the season, so here are the weights:
4# Turnips
3.8 oz scallions
10.7 oz kale
2.1 oz dill
10 oz dandelion greens
11.7 oz komatsuna
7.9 oz lettuce
8.6 oz spinach
1 comment:
The kale was used in stuffed cabbage with quinoa and ground beef. The dandelion greens were super bitter, so they were boiled, sautéed, and made into pressed sandwiches- greens, sharp white cheddar, and either mushrooms (mine) or leftover salmon poofs (his) on wheat bread spread with garlic jelly. The komatsuna was put into taco-type devices raw, and it was a bit strong after a while but alright in moderation. Lots of the other stuff was eaten raw in salads and such.
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