May 20, 2024
What to Do With Those "Extra" Greens
by Linda Dansbury

Receiving all of these greens can be somewhat overwhelming - you don't want to waste them, but how do you use them? One of the things I have come to do throughout the season is freeze greens for later use. This includes the tops from things like turnips, radishes and beets (if I don't use them in another dish). I learned this simple method years ago from a fellow member. Bring a large pot of water to a boil. Wash and chop up the greens you want to freeze and place in the sink in a large colander. When water boils, carefully pour over the greens and let drain. When cool enough to handle, squeeze out the greens. I squeeze them into balls. Place in a freezer bag in freezer. Later, when you make a soup or stew or need extra flavor for veggie stock, pull a ball of greens out of the bag and add to your dish.

Another way to use up greens is to make pistou and/or pesto - most greens can be made into pistou/pesto, including kale and arugula. Use within a few days or freeze and use later - I love using pesto as the dressing for pasta salads. There are many recipes for pesto on this site and a recipe for Classic Pistou as well.

This week's share should include rutabaga, daikon radishes, along with turnips, salad radishes and green green garlic, so you can roast them if you like. In the fall/winter I typically add rosemary or thyme to the pan at the beginning of cooking, but to brighten it up for spring, chop a bunch of herbs and sprinkle over the roasted veggies at the end, along with a drizzle of olive oil. Leftovers make the best frittatas.

Enjoy the harvest!!