I picked up our second CSA box from Three Rivers Farm today and in the rush of packing for Vegas and giving myself a pedicure, I prepped my veggies for a long five days in the fridge.
Because we’ll be gone for almost five days and because I don’t want to waste anything, we are giving a lot of the greens to Matt’s mom (she promises to use them!). I will enjoy them next week! However, I am keeping the root veggies we received, as well as broccoli and these lovelies:
Red scallions! I have heard of them but never eaten one before (they taste the same). If you knew how much I love green onions, you’ll know how excited I was to get a bunch of these red babies.
Here’s everything we received this week in our CSA:
1 bunch red scallions
1 bunch turnips
1 bunch radishes
2 heads lettuce
1 bag salad mix
1 bag spinach
2 heads bok choy
1 head broccoli
1 head kale
To store non-greens while we are away, I did the following:
Broccoli: Simply placed in a plastic bag with holes in it, fresh broccoli should last over a week. Just make sure it has air to breathe.
Scallions: I’ve eaten green onions like candy since I was young (I know), and my mom would always put them in a tall glass with water in the bottom to keep them fresh (leaving the tiny root ends attached). I have now learned that if you snip off the green part (leaving the white part in the water), they will often regrow ! You can also plant just the white part in dirt and again, it should regrow with some sunlight and water.
Radishes & Turnips: You want to snip the leaves off root vegetables as soon as you get home (but don’t throw the leaves away! Treat them like any other green and eat them up), since the greens will continue to suck the life out of the root (vegetable). Once snipped, store the root vegetable in an airtight container in the fridge for over a week. Don’t wash until you’re ready to eat!
And all those greens? Well, if we weren’t going out of town, I would make these braised greens.
Beer-Braised Greens by Every Little Thing Keywords: sauté appetizer snack side vegetarian vegan spring summer
Ingredients (serves 2)
Wash all greens and pat dry with paper towel. Roughly chop all greens, removing kale stems. Heat the oil in a large wide pot or skillet over medium-high heat. Add onion and cook, stirring, until onion is soft (8-10 minutes). Add the garlic/scapes and cook for 1 minute. Add all the greens and cook, stirring occasionally, until slightly wilted, about 5 minutes. Add beer and broth/water and bring the liquid to a boil, then cover and simmer on low until tender. This can take anywhere from 10 to 30 minutes, depending on how you like your greens. I braised them for approximately 10 minutes covered, then 5 uncovered, to allow the rest of the liquid to cook away. Season to taste when they're finished with salt and pepper.
The hint of garlic in those scapes complements the hearty greens. You can taste almost an afterthought of beer – just the right amount. I used a Schlafly Kolsch but any beer on the lighter end of the spectrum would work.
If I was getting creative, I’d throw in bacon and caramelize those onions but let’s face it – this was about all the cooking I could drum up on a Tuesday.
We are off to Vegas today to celebrate our engagement! I have a special Vegas post planned for Sunday (I know, blogging on vacation! Just the one) and a guest post from a new friend after that.
Have a wonderful Memorial Day weekend!
Question: I need ideas for preparing turnips! Also, do they make you think of Super Mario Bros 3 like they do with me?!