Feeling greens
Tuesday I blanched kale and turnip and radish greens. From what I can figure, about 5 cups of roughly chopped leaves cooks down to about a cup of cooked greens. And that was the kale, which I only boiled a minute. The other greens I boiled for nearly five minutes. Their ratio of fresh to cooked was even higher.
The good thing about blanching en masse is you can reuse the water. I had one pot of boiling water and one bowl of ice water for three rounds of blanching.
Cooked turnip greens feel like velvet! They’re so soft. I just wish they tasted a little better.
I hope to make some sort of pasta dish with the kale. I’m waging a campaign to put some of the turnip greens in our next round of shepherd’s pie. Chris believes the risk of ruining the pie is too high. I’m more optimistic and think it’s worth a try. After all, there’s a strong possibility we won’t be able to taste them, and then we’ll have found a new, delicious way to eat our greens.
Herbouli
Props go out to my parsley, par-cel, and chervil for lasting so long in the fridge. To celebrate, I made them into some tabouli along with some green onions and sprouts.
It’s good, but it pretty much just tastes like par-cel in lemon juice and olive oil. Still it’s a fun way to use up fresh herbs – and one aging lemon in the back of my fridge.
Update: Herbouli is wonderful once it’s been in the fridge overnight – just as tasty as tabouli!
Main dish salad
Check out this salad: lettuce, agugala, sprouts, radishes, goat cheese, toasted walnuts, and apple slices.
(I know it’s arugula, but Chris and I like to call it agugala because it makes us agiggle-a.)
Wednesday lunch
I’m becoming a big fan of quick lunches. Here’s today’s.
Peanut butter and honey on Honey Flax Wheat bread, coleslaw with Chinese cabbage and sweet onion, and an apple.
Everything’s local except the peanut butter and the dressing for the coleslaw. And because there’s not much prep, I could spend my energy on this week’s haul.
thoughtful consumption 
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