Ok, yesterday, my husband picked up the CSA share. Along with
parsley, a green garlic (tops are green), some baby zucchini, and a
bag of salad greens, we got pattypan squash, little ones about golf
ball size, some white and purple turnips with the greens on top, and
a bag of mustard greens which are no longer little and cute, so I'm
thinking they're ready for a little cooking. and about a pound of
purple potatoes.<G>

I'm open to suggestions, altho I would like to keep this vegetarian.

Let the creative juices flow!

maxine in ri

maxine in ri wrote:
> Ok, yesterday, my husband picked up the CSA share. Along with
> parsley, a green garlic (tops are green), some baby zucchini, and a
> bag of salad greens, we got pattypan squash, little ones about golf
> ball size, some white and purple turnips with the greens on top, and
> a bag of mustard greens which are no longer little and cute, so I'm
> thinking they're ready for a little cooking. and about a pound of
> purple potatoes.<G>
>
> I'm open to suggestions, altho I would like to keep this vegetarian.
>
> Let the creative juices flow!
>
> maxine in ri
>

We would combine our greens and cook them together, you could do that
with your mustard greens and your turnips with the greens on top.
Purple potatoes; I have seen them, but I have never tried them.


Becca

On Jul 16, 7:05*am, maxine in ri > wrote:
> Ok, yesterday, my husband picked up the CSA share. *Along with
> parsley, a green garlic (tops are green), some baby zucchini, and a
> bag of salad greens, we got pattypan squash, little ones about golf
> ball size, some white and purple turnips with the greens on top, and
> a *bag of mustard greens which are no longer little and cute, so I'm
> thinking they're ready for a little cooking. *and about a pound of
> purple potatoes.<G>
>
> I'm open to suggestions, altho I would like to keep this vegetarian.
>
> Let the creative juices flow!
>
> maxine in ri

Pattypan squash. Simply slice and sauté in butter

John Kane, Kingston ON Canada

On Jul 16, 6:37*pm, John Kane > wrote:
> On Jul 16, 7:05*am, maxine in ri > wrote:
>
> > Ok, yesterday, my husband picked up the CSA share. *Along with
> > parsley, a green garlic (tops are green), some baby zucchini, and a
> > bag of salad greens, we got pattypan squash, little ones about golf
> > ball size, some white and purple turnips with the greens on top, and
> > a *bag of mustard greens which are no longer little and cute, so I'm
> > thinking they're ready for a little cooking. *and about a pound of
> > purple potatoes.<G>
>
> > I'm open to suggestions, altho I would like to keep this vegetarian.
>
> > Let the creative juices flow!
>
> > maxine in ri
>
> Pattypan squash. Simply slice and sauté in butter
>
> John Kane, Kingston ON Canada

Ah, good! That's nice and simple, which will be good for making them
in someone else's kitchen!

maxine, mom-sitting this weekend.

On Jul 16, 5:55*pm, Becca > wrote:
> maxine in ri wrote:
> > Ok, yesterday, my husband picked up the CSA share. *Along with
> > parsley, a green garlic (tops are green), some baby zucchini, and a
> > bag of salad greens, we got pattypan squash, little ones about golf
> > ball size, some white and purple turnips with the greens on top, and
> > a *bag of mustard greens which are no longer little and cute, so I'm
> > thinking they're ready for a little cooking. *and about a pound of
> > purple potatoes.<G>
>
> > I'm open to suggestions, altho I would like to keep this vegetarian.
>
> > Let the creative juices flow!
>
> > maxine in ri
>
> We would combine our greens and cook them together, you could do that
> with your mustard greens and your turnips with the greens on top. *
> Purple potatoes; I have seen them, but I have never tried them.
>
> Becca

Greens and neeps together? I'm told to cook the greens, chill and
serve with vinegar. Will try the neeps along with them. I admit
they scare me. The few times I've had them they've had decided "Yuck"
in the taste department.

Maybe mash the neeps and taters together--I seem to recall that
mixture from some Thanksgiving posts. Would be pretty at least<g>.

Thanks,
maxine in ri

"maxine in ri" > wrote in message
...
> Ok, yesterday, my husband picked up the CSA share. Along with
> parsley, a green garlic (tops are green), some baby zucchini, and a
> bag of salad greens, we got pattypan squash, little ones about golf
> ball size, some white and purple turnips with the greens on top, and
> a bag of mustard greens which are no longer little and cute, so I'm
> thinking they're ready for a little cooking. and about a pound of
> purple potatoes.<G>
>
> I'm open to suggestions, altho I would like to keep this vegetarian.
>
> Let the creative juices flow!
>
> maxine in ri


No CSA where I live. But I went to the vegetable market on Highway 21 last
week. It's been raining so much in the last two months all the locally
grown vegetables are stunted. The zuc's and cukes and yellow squash, which
should be a decent size by now, are not even half the length of a dollar
bill. Sorry, but I don't call that "baby". They're just puny. The weather
has conspired against local farmers.

Jill

maxine in ri wrote:
> Ok, yesterday, my husband picked up the CSA share. Along with
> parsley, a green garlic (tops are green), some baby zucchini, and a
> bag of salad greens, we got pattypan squash, little ones about golf
> ball size, some white and purple turnips with the greens on top, and
> a bag of mustard greens which are no longer little and cute, so I'm
> thinking they're ready for a little cooking. and about a pound of
> purple potatoes.<G>

Our very favorite way to eat mustard greens is to put some oil and
mustard seed into a hot pan, and as soon as the seeds start to pop, add
the chopped greens and a little salt. Cook them down. James asks for
this whenever I buy greens. It's super-simple, but really yummy.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

maxine wrote:
> Greens and neeps together? I'm told to cook the greens, chill and
> serve with vinegar. Will try the neeps along with them. I admit
> they scare me. The few times I've had them they've had decided "Yuck"
> in the taste department.
>
> Maybe mash the neeps and taters together--I seem to recall that
> mixture from some Thanksgiving posts. Would be pretty at least<g>.
>
> Thanks,
> maxine in ri
>

I've never had chilled greens, but I would give it a try. We cook them
with ham, ham hocks, bacon or bacon fat, maybe add a little sugar
(depends on the greens). When they are tender we will add a little
vinegar and serve them with pepper sauce.


Becca

maxine wrote:

> Ok, yesterday, my husband picked up the CSA share. Along with
> parsley, a green garlic (tops are green), some baby zucchini, and a
> bag of salad greens, we got pattypan squash, little ones about golf
> ball size, some white and purple turnips with the greens on top, and
> a bag of mustard greens which are no longer little and cute, so I'm
> thinking they're ready for a little cooking. and about a pound of
> purple potatoes.<G>
>
> I'm open to suggestions, altho I would like to keep this vegetarian.
>
> Let the creative juices flow!


I'd go with a kind of mezze:

1. Use the parsley to make tabbouleh.

2. Cook the mustard greens and turnip greens together with olive oil and
onions, then add cinnamon and finely-crumbled hard-boiled eggs. Serve at any
temperature.

3. Boil some of the potatoes and rub with a towel to remove the peels while
still warm. Cut into slices and toss with salad greens and a dressing made
with toasted cumin, yogurt, a little of the green garlic, and dill.

4. Use the remaining green garlic to infuse olive oil over medium heat.
Remove garlic from the oil as soon as it begins to change color, and set
aside. While the oil is infusing, cut squash into quarter-inch slices. After
the oil is out of the pan, increase heat to medium-high. Wait until the oil
gets hot and then add the squash slices. Cook until lightly caramelized on
both sides. Remove from pan and immediately add salt, then the garlic which
was taken out of the pan earlier.

5. Pickle the baby zucchini. (I have a recipe for it, but I won't be able to
post it for several days.)

6. Peel the turnips and cut them into half-moon slices. Heat some
neutral-flavored oil over high heat. Add the turnip slices and cook until
richly caramelized on one side and lightly cooked on the other. Remove from
heat and immediately sprinkle with salt.

Drink mint iced tea with it all.


Bob

Becca > wrote:

> I've never had chilled greens, but I would give it a try.

We have them frequently, but usually in an Asian preparation--
cooked/chilled kale (or similar) where the seasonings include
seasme oil, tamari, rice vinegar. No reason not you couldn't
do this with mustard greens.

Steve

"jmcquown" > wrote in message
...
> "maxine in ri" > wrote in message
> ...
>> Ok, yesterday, my husband picked up the CSA share. Along with
>> parsley, a green garlic (tops are green), some baby zucchini, and a
>> bag of salad greens, we got pattypan squash, little ones about golf
>> ball size, some white and purple turnips with the greens on top, and
>> a bag of mustard greens which are no longer little and cute, so I'm
>> thinking they're ready for a little cooking. and about a pound of
>> purple potatoes.<G>
>>
>> I'm open to suggestions, altho I would like to keep this vegetarian.
>>
>> Let the creative juices flow!
>>
>> maxine in ri
>
>
> No CSA where I live. But I went to the vegetable market on Highway 21
> last week. It's been raining so much in the last two months all the
> locally grown vegetables are stunted. The zuc's and cukes and yellow
> squash, which should be a decent size by now, are not even half the length
> of a dollar bill. Sorry, but I don't call that "baby". They're just
> puny. The weather has conspired against local farmers.
>
> Jill
I don't know whether they call it the same thing here but there is a similar
thing here. They want $600 for the seasons produce. A little pricey for
just the 2 of us.


--
mompeagram
FERGUS/HARLINGEN
http://mompeagram.homestead.com

Steve Pope wrote:
> Becca > wrote:
>
>
>> I've never had chilled greens, but I would give it a try.
>>
>
> We have them frequently, but usually in an Asian preparation--
> cooked/chilled kale (or similar) where the seasonings include
> seasme oil, tamari, rice vinegar. No reason not you couldn't
> do this with mustard greens.
>
> Steve
>

Sounds good, thanks Steve.


Becca