By Chef Andrea Yoder
Rainbow Chard |
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 |
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