Dear John,
Two years ago, the Stir-Fry Greens mix was successful, especially the kale. Last year, we grew rainbow chard. This year, the greens of choice are collards.
I grew up in collards country. They’re a frequent side in the meat and three menu, where macaroni and cheese counts as a vegetable. But I didn’t grow up with them at home. New Year’s! Not everyday.
I do love the Lee Brother’s Four Pepper Collard Greens. Especially on a grilled cheese sandwich. And a simple sauteed side is always good, especially with a pot of beans and rice like we had for dinner tonight. Or as a topping on a greens and grits bowl. Here’s some preemptive brainstorming for other ways to use them:
- The collard and kohlrabi salad the past few weeks has been good.
- I like kale salad, maybe a raw collard salad would be good?
- Or blanch them and make collard wraps? (Check out Vegetable Kingdom and try the jerk tofu if we’re feeling ambitious.)
- Side prepped with oj and raisins
- While I’m looking at Bryant Terry recipes, green rice is good.
- And I think zucchini with collard greens pesto might go on our menu this week…
Today’s Box
- Blueberries
- Red Seedless Watermelon
- Gold Beets
- Gold Zucchini
- Purplette Onions
- Thumbelina Carrots
- Red Kale
Things in the fridge
- Broccoli
- Celery
- Cauliflower
- Kohlrabi
- Sunchokes
- Greens: Lettuce, Cabbage
- Roots: Fingerling Sweet Potatoes
- Alliums: Garlic scapes, Green garlic, Onions
In the Garden
- Collards
- Herbs: Dill, Basil (as pinched), Zatar, Rosemary, Oregano, Mint
- Calendula and Cosmos
Open Preserves
- Ha! We need to do a fridge check. I’m just going to leave this as a placeholder.
Forever trying to keep the cooking cool during this heat. But cooler this week so maybe we can do a roasting night?
- The beet greens ended up with some collards for dinner tonight. (Last minute plans having friends come to dinner is the life I want to live. It was not a fancy meal. But it was delicious. And, hey, rice and beans is their toddler’s favorite food!)
- When I picked up the box, another woman was getting her veggies. She commented on the carrots and I said I’m excited for the greens. Time to pull out Scraps, Wilts, and Weeds and make carrot top pesto! I don’t have any specific plans for the little knobs of carrots though.
- I was serious about trying the zucchini with collard greens pesto. If we can brave turning on the oven.
- That roasted beets with avocado and sunflower seeds from Six Seasons was yummy AND made a dent in our pickled peppers. Maybe let’s do that again! Else the beet slaw with pistachio butter on the previous page.
Love,
Sarah
Planning Inside The Box 