Tag Archives: massaged greens

6/17/10 CSA SHARE: What we got

This is what we got.

  • Toscano Kale 1 bunch
  • Red Beets
  • Red Boston Lettuce
  • Kohlrabi
  • Baby Arugula I traded for more kale – yumm!
  • Garlic Scapes
  • Baby Spinach

I made some marinated greens with 1 bunch of the kale.  Yesterday I made a green drink with 1/2 of the lettuce, 1 small beet, an apple, and 2 tomatoes.  It wasn’t so bad, but I wouldn’t use the apple again in that mix– maybe another tomato would work.  I plan to make a cheeze with the garlic scapes, some cashews, and some jalapeno, so I can make raviolis with the kohlrabi.  I’ll figure out what to do with the rest shortly — I need food to carry to work next week.  I would like to make some kale chips at some point.



WHAT TO DO WITH GREENS: got collards, kale, beet, or turnip greens?

Your beets came with nice pretty fresh green leaves?  Wondering what to do with them (you did not throw them away, did you?)

Here are some recipes  I enjoy so much that I make them over and over again.

WHAT TO DO WITH GREENS

MARINATED GREENS
MARINADE
1/4 C apple cider vinegar
1/4 C sun-dried tomatoes, finely chopped
1/4 C scallions, white parts only, finely only
1 clove garlic, minced
1 t red pepper flakes
2 t sea salt, divided
1/2 t black pepper
1 bunch collard greens (or other greens)
1/8 C olive oil

1 – Mix  apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 t sea salt and pepper. Set aside.
1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.
6 – Add in olive oil, remaining 1 t salt, and marinade mixture.
7 -Massage all ingredients until mass is reduced by half.
8 -Refrigerate and marinate for 1 – 24 hours

MASSAGED MARINATED GREENS
this comes out enough like old-fashioned Southern greens to satisfy your longing for Grandmamma’s cooking.

1 bunch greens (collards, kale, beet, turnip)
5 – 10 kalamata olives, finely chopped
2 T apple cider vinegar
2 T extra virgin olive oil
1 onion, finely chopped
1/2 red bell pepper, slivered
fresh garlic, finely chopped, to taste, or garlic powder (optional)
chili seasoning, to taste (optional)

1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.

6 – Add remaining ingredients to bowl and mix.
7 – With hands, ‘massage” greens until bulk is reduced by half.
8 – Set aside to marinate for one hour (or up to 24 hours).
Alternatively, eat right away.

What I got this week:

RED BEETS…………………………..1 bunch
DILL……………………………………..1 bunch
ZUCCHINI.………………………….5 pieces
ZUCCHINI ROUND…………….1
PARSLEY…………………….1 bunch
SWISS CHARD.……………..1 bunch
RED BATAVIAN LETTUCE…1 head
ROMAINE LETTUCE………..1 head
CUCUMBERS…………………2
BLUEBERRIES………………..8 oz.
RA
SPBERRIES………………..8 oz.

I loved the round zucchini I got last week!  Of course, I spiralize any zucchini in sight — the round one was easier because I did not have to cut it into pieces, and I did not lose as much as I would with a long zucchini. Plus, it’s just cute.

The raspberries will go into a smoothie, probably tomorrow morning.

Blueberries are so curious — they gel up right away — I may make a dessert with them for my roommate.??? Blueberry pie???? Probably not… maybe just gelled up blueberries, as a “pudding”.

The beets had lovely greens – I will probably make up some massaged greens tomorrow night, for my weekend lunches.  I’ll juice these beets, just because I still have some left from last week, so I have plenty for my famous ground beet salad.

lettuce lettuce and more lettuce… and chard.  My room-mate has come up with a salad dressing that wilts anything in sight — I must study that and learn to make something that works like that.

Yum!!! Cucumbers!  I will need to score some tomatoes, to make my easy cucumber tomato salad — thinly sliced, sprinkle with pepper, soak in apple cider vinegar — just like Grandmom used to make.

This parsley doesn’t look like parsley to me — it has big leaves. I ate one as I bagged the bunch, just to find out what it was… tastes like parsley.  I told my room-mate she could use some of it, and she thought it was a leaf for salads — hey!!! it wasn’t half bad as  1/3 of a lettuce mix with tomatoes (I gave her a bag of the lettuce mix I got last week)


DINNER TONIGHT

DINNER TONIGHT

Sorry no specific recipes. I just looked at what I had from the CSA tonight, and what I had left over from last week, with some almonds and dehydrated tomato slices (thanks to the 40 lbs of tomatoes last month!) I had on hand.

I chose:
red kale
several turnip leaves
an onion
a red bell pepper
two Roma tomatoes
1 med. small turnip
1 beet
arugula leaves
1 red lettuce leaf
1/4 clove garlic
@ 1 tomato worth of dried tomato slices, soaked
some almonds
Thai curry paste
sea salt
apple cider vinegar
extra virgin olive oil

I made massaged greens salad with the kale and turnip leaves (see recipe in recipes section), 1/4 onion, all sliced very thin, 1/4 bell pepper minced, a squirt of Thai green curry paste, a sprinkle of sea salt, and a dash of olive oil (extra virgin, of course).

I made a pate with @ 1-1/2 C almonds, 2 Roma tomatoes, the dried tomato slices, 3/4 red bell pepper, 1/2 onion, 1/4 clove garlic, all ground fine in the food processor.

I made a beet/turnip/onion salad with the turnip, the beet, 1/4 onion, and @1/2 tsp. apple cider vinegar. I processed everything fine in the food processor, to the consistency of apple sauce.

Because my room-mate is a foodie, and cares about presentation, I placed the greens neatly on the plate, put three arugula leaves on the plate and flattened two balls of the pate on top of them, and then put 1/2 of the red lettuce leaf on the plate and arranged an interesting drizzle of the beet/turnip/onion salad in the shape of the leaf. She ended up wrapping the pate in the arugula leaves, and the beet/turnip/onion salad in the lettuce. (I ended up copying her wraps, and I wrapped the greens with the pate)

You know… I did not stop to think about food combining tonight. I absolutely did not think about 80/10/10 (because I never do). I know I need some fat and protein, so there were the almonds and the oil (I did consciously think about that). This was a totally “intuitive” meal.


I feel okay, and I am really happy that I had a delicious meal. I do not feel any ill effects, and I am going to save the leftovers and eat them tomorrow at work. I really do not even feel that I need to be giving excuses, although I am, simply so you will not go saying “Oh, but you should have….” Let’s put it this way. I ate a good healthy meal. My body is happy, and I am not having any rash break-outs (that is how my body reacts to wrong eating).
I am full, and I am looking forward to tomorrow, not to the next thing to eat.

10-04-07 CSA SHARE: WHAT I REALLY GOT: Surprise! Surprise!

10-04-07-share-3.jpg

Boo hoo!!!! there I was hoping for that delicious red kale again — and I was looking forward to broccoli…… oh well… this is a crap shoot, or, more positively, we could look at it as a “surprise party” every week. I’m glad I started writing here, because it is interesting, since I have started tracking, to see how many times they got my hopes up and then delivered something else. The something else, more often than not, stretches my creativity,and opens up new avenues and choices.

We are back to lettuce. Lots of it, again. I turned in one red lettuce for more arugula.

WHAT I EXPECTED/WHAT I GOT

Baby Arugula
Cherry Tomatoes

Broccoli Swiss chard (looks like I’m no expert)
Red Kale Collards
Red Beets…. huh? Is there any other color?
Red Leaf Lettuce
Batavian Lettuce
White Turnips
Baby Pumpkin

I also got three things of baby bok choi

Tonight will be grated beet and turnip mix, massaged kale (left over from last week, but still good), probably mixed with beet greens (I looked for kalamata olives, but did not see any at the market, so I will probably do these with sea salt — I was suprised to see, last week, that, with about 1/4 teaspoon sea salt, the greens practically “melted” (I had never tried adding salt, mainly because I do not use salt, and just have the one shaker-full for guests). I’ll probably make a nut pate with some of the dehydrated tomatoes, because I want some protein and some fat.

I will make my usual massaged kale salad with the collards and a little added onion. (This week, I did the kale with Thai curry paste, and it was a smash hit… I think it would be better with sesame oil, so I will look for some extra-virgin sesame oil, if there is such a thing— otherwise, I think it will be okay with olive oil)

I will also make some salads via Tomoko’s method of cutting the lettuce to shreds (even though this lettuce is so soft) to take to school for lunch on the weekend.)

princess-kitty.jpgUh oh! Here comes Princess Pet Kitty! Must stop and bow to Her Petness’s demands or she will walk on the keyboard. Must sign off right away. Ahhh, but she is so beautiful and sweet and loving and friendly when I do her bidding. She even purrs for me, if I pet her on demand. How lucky I am to have her!