The turnips I got in last week’s and this week’s CSA shares came with beautiful greens. Since last week’s Healthy Homesteading lesson called for dehydrating greens to make a super-green powder, most of the greens that I’ve gotten in the first two CSA shares have gone into the dehydrator. Tonight, the turnip greens are in there with the arugula (you can like arugula all you want, but, to me, it smells like dirty feet) I still have some more arugula and turnip greens to put in tomorrow when these come out. The romaine may end up in there, as well. My super-green jar is half full. So far, I have put in a bunch of mustard greens, a bunch of collards, and a bunch of kale (I think that what makes it a super-green powder may be that a bunch – almost a pound – of greens dehydrated ends up being a few tablespoonfuls of powder).
On to other things…
The horribly mistreated, but well-made Japanese knife that I found at Salvation Army is coming along well. I only have a basic kitchen knife sharpener, but the knicks in the blade are slowly smoothing out. I don’t know that I’ll be able to smooth out the bent point, but the bend is not too bad, and it doesn’t impeded chopping. This is on its way to becoming a go-to knife in my kitchen. I let it chop things from time to time, and, each time, I run it through the sharpener.