I was out of town Wednesday through Friday, so DH picked up this week’s share.
Left to Right: Spring turnips, rhubarb, green onions, frisee, Napa cabbage (also called Chinese cabbage), kohlrabi, kale, and Swiss Chard. Not Shown: 2 heads of lettuce and some mixed greens.
I still have some radishes, lettuce, and chives left from last week since I was out of town. We were able to unload some lettuce to a friend as we contributed it to our cookout, and left the remaining for them. Will need to use those up this week.
I didn’t get around to prepping the veggies until Sunday, but surprisingly nothing was too wilted. We just had to cram stuff in our refrigerator until I got around to packaging it. Here’s what it looks like afterward:
I dug out the rhubarb I had frozen with which to make jam, so that will take care of the rhubarb. I also de-stemmed the kale, gave it a rough chop, and put it in a freezer bag with the frisee and the greens from the kohlrabi. I would have added the turnip greens, but I have a recipe in mind that uses the turnips along with the greens so I chopped the turnip greens and put them along with the turnips in another container. The Swiss Chard was also destemmed, and the stems and greens were chopped and put in another bag along with the kohlrabi bottom, just so I’d have a place to put it. The Napa cabbage got a rough chop and its own bag. The scallions were chopped and put into containers. It must have been a bigger bunch than last week because I needed two. Yes, I know I spelled scallions wrong on the label LOL. Oops.
One thing to note, if you want to do some sort of wrap with the greens (like around chicken or a lettuce appetizer wrap) you’ll want to think of that before you chop everything.
What's on your mind?