By Chef Andrea Yoder
|Amaranth thriving in the summer heat|
|Red Curly Kale|
Do you realize how fortunate you are to be a CSA member and have the opportunity to eat
such a wide variety of foods, greens included? Greens have not always been a big part of my personal diet. My exposure to greens as a kid included a little bit of spinach, lettuce and cabbage. I remember seeing collard and turnip greens in the grocery store on occasion, but we never bought them. We didn’t know what to do with them! I admit, I’m envious of CSA kids and families who have the opportunity to be exposed to these greens and they just become part of the “normal” diet. It wasn’t until I became an adult, went to culinary school, ventured out of the Midwest and then landed on a vegetable farm that I even knew many of these green leafy vegetables even existed!
|Baby White Turnip and Yogurt Dressing Salad|
|Curried Nettle Stew with Chickpeas & Chicken|
|Farmer Richard eating a Nettle Cupcake|