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Posts Tagged ‘Kale’

A Well Fed Seed: Week of June 28

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STORAGE TIPS

TURNIPS:

  • Store in plastic bag in refrigerator for 1-2 weeks.
  • For long term storage, pack in moist sand and keep in cool, but not freezing location.

RUTABAGA:

  • Will store for 1 week at room temperature.
  • Store in plastic bag in refrigerator for 1 month.
  • For long term storage, pack in moist sand and keep in cool, but not freezing location.

RADISH:

  • Store in plastic bag in refrigerator for 2 weeks.
  • For long term storage, pack in moist sand and keep in cool, but not freezing location.

SPINACH:

  • For long term storage, blanch for 1-2 minutes, rinse in cold water, drain well and pack into airtight containers.

KALE:

  • For long term storage, wash, de-stem, and blanch for 2 minutes. Rinse in cold water, drain well and pack into airtight containers.

WINTER SQUASH:

  • Can store for a month at room temperature.
  • Store for several months in a dry and cool place (50˚-55˚), but not cold.
  • Bruised or damaged squash will deteriorate more quickly.

(Storage tips from “From Asparagus to Zucchini.”)

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From:  Erin, CSA Member – Dublin Rec Center

Serves:  Four

  • 1 lb. beet greens
  • 1 strip bacon, thick cut and chopped (or a tablespoon of bacon fat)
  • 1/4 cup chopped onion
  • 1 large garlic clove, minced
  • 3/4 cup water
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/6 cup of cider vinegar

 1.  Wash the greens in a sink filled with cold water.  Drain greens and wash a second time.  Drain greens and cut away any heavy stems.  Cut leaves into bite-sized pieces.  Set aside.

2.  In a large skillet or 3 quart saucepan, cook bacon until lightly browned on medium heat (or heat bacon fat).  Add onions, cook over medium heat 5-7 minutes, stirring occasionally, until onions soften and start to brown.  Stir in garlic.  Add water to the hot pan, stirring to loosen any particles from bottom of pan.  Stir in sugar and red pepper.  Bring mixture to a boil. 

3.  Add the beet greens, gently toss in the onion mixture so the greens are well coated.  Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender.  Stir in vinegar.  (For kale or collard greens continue cooking additional 20-25 minutes or until desired tenderness.)

While this recipe calls for discarding the stems, if you want you can use them too if they aren’t too woody.  Cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.

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