From finicky arugula to durable kohlrabi, all vegetables deserve a little TLC before storage.
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My favorite time to farm is late summer and early fall. Tomatoes are coming in by the bucket loads. Most of the weeds slow down. I get to pull plants, plant cover, and start putting things to rest. It’s also the time--at least the best time--to plant my favorite crops: greens.
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With CSA shares coming to you pre-packaged this year, it is hard to know which is which. In this video my daughter, Austen, and I work through a few of the lesser known greens, what to do with them, and how to store them.
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Chopped up fresh greens are a blank canvas. I find myself reaching for the same thing when making a salad. Here’s a little cheat sheet to help you get out of the doldrums, something to grab when you want to think of something new.
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If you can get some prep done when you come home with your veggies each week, it can make the rest of the week feel so much easier. As part of the Greens Challenge, we’re challenging you to prep your greens for the week!
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Last weekend my husband and I threw a big party up in Polebridge. It was lots of fun. There were friends who made the trip from all over the place, and we soaked in the mountains of Glacier and ate a lot of good food.
And we had a lot of leftovers, when all was said and done. And not a lot of energy.
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