July 12th, 2012

MIXED GREENS:  This is an excellent way to sneak vitamins and minerals into every meal.  Using mixed greens versus a romaine or ice berg lettuce has vast benefits.  Each different variety of green brings different vitamins and minerals to the table and kids won’t be able to tell they are eating something good for them when it is covered in ranch.  Salad greens will keep longer if they are not washed so only wash what you are going to use.  They will last longer if you place a damp paper towel in the bag with greens and store in the fridge.

KALE:  Oldest member of the cabbage family and was a favorite in ancient Rome.  The largest consumer of kale in this country is Pizza Hut…not for eating; it is only used to decorate their salad bars.  It is a vastly superior to most vegetables nutritionally.  It has the highest protein content of all cultivated vegetables; it also contains high levels of vitamin A,C , B, and calcium.  IT can be eaten raw or cooked; great in salads or stir-frys.  Wrap in damp towel in plastic bag in fridge.

BEANS: They are high in protein which makes them a staple for most vegetarians.  They can be dried and used for soups or eaten raw.  Beans retain more nutrients when they are cooked uncut.  They are highly perishable, but to prolong their shelf life store in fridge in a paper bag. Dried beans however can be stored for years…but you will want to use them sooner. 

BLACK OR SPANISH RADISHES: These radishes are more like turnips and other large radishes such as daikons.  We plant them early in the spring and again mid-summer for fall.  They are popular in Europe and Russia, but not much known in the US.
They are quite pungent--with a horseradish type bite.  If they are too strong for you, salt and soak to draw out the peppery flavor; or you can steam for 5 to 10 min or bake with other vegetables. They are good in stews and soups with other veggies.
Grate or slice, eat raw or cooked. If you are slicing them to saute or braise, you don't need to peel.  Just scrub well.
A cooked recipe we like:grate with a bit of onion, salt them and squeeze out the excess moisture, mix some flour and an egg--add a pinch of baking powder--mix together and fry into pancakes/fritters.  A raw recipe we like: grate with a green scallion, some carrot, and a diced cuke.  Mix together with sour cream (not mayo).  Adjust the tang by adjusting the proportions of veggies.  Try adding other ingredients too--sunflower seeds, raisins, shredded cheese.  Use as a salad or slather on bread and crackers.

Mizuna: It is an Asian green with a slight peppery flavor.  It is extremely cold resistant and one of the heartiest greens there is.  It has been used in Asian cuisine since ancient times but is now also used as a decorative leaf in gardens.  It grows very fast and has a nice dark green serrated leaf that makes a nice border for any flower garden.

Everyone will also receive cilantro and basil.