Hiding Greens – a Sneak Peek Into a New Series
It’s true…sometimes vegetables are still vegetables, especially if you’re new to a CSA model where you’re ensured getting a bag of greens and other things week after week, even if you’ve not finished what’s in your fridge! Living with a self named “meat and potatoes guy”, I’ve learned week after week how to make the greens and things enjoyable to even the most skeptical.
In a few weeks we’ll start a series, “101 Ways to Hide Your Greens.” Until then, here’s a tip from one of our farm members, Denman in Violet Crown, who’s mom sent her the following, excerpted from the NYTimes:
“”For instance, while most of us stock our crispers with fresh vegetables and then spend the rest of the week racing to eat them before they turn brown, Ms. Adler buys up basketfuls of whatever vegetables are in season, and as soon as she gets home she scrubs off the dirt, trims the leaves, chops and peels, and then cooks and prepares all the vegetables at once — washing and separating lettuce leaves; drizzling cauliflower, beets and carrots with olive oil and roasting them in separate pans. Beet greens are sautéed, and chopped stems and leaves are transformed into pesto.
Many people, myself included, have long believed that vegetables are best if they are cooked just before they are served. But cooking vegetables as soon as you buy them essentially turns them into a convenience food, allowing them to keep longer and creating a starting point for a week’s worth of meals.”
The whole article is here: http://well.blogs.nytimes.com/2012/01/02/a-recipe-for-simplifying-life-ditch-all-the-recipes/?emc=eta1“
