Summer CSA #1 2013

Here are the greens found in the cabbage bag they are all similar tasting to Kale. On the left is the Groninger Blue leaf, in the middle the broccoli looking stalk is Spigarello and the small purple one is a Kale broccoli cross called Purple peacock Broccoli. Everything in this bag is edible -stalks and all!

A kale dish I made with a Sorrel cream sauce sprinkled with Chive blossoms flowers. Whole Flowers can be cooked in a stir fry or you can pinch them apart for a salad.  I came across some recipes of deep fried Chive blossoms which look so good!  I later purred this dish added some mayo and cottage cheese and turned into a vegetable dip!   Sorrel which a very lemony green which is cooked when large or eaten in salads when small is supposed to make an excellent soup which I haven't tried yet.  What i did notice about this new green is that on heat it basically melts and disintegrates into sauce.  I just gave you a little bit to experiment with.

 Left Kale, top left is Spigarello, middle Curly endive, next is Rainbow Swiss Chard and right is Groninger Blue,front middle is Sorrel.

Swiss Chard, Endive and cabbage leafs bag. I made a quick endive salad last night where i wilted it until it was no longer bitter added butter cooked a little longer than topped it with feta cheese, pumpkin seeds and cranberries. 

Here are a few recipes on my going to try ASAP list
Endive or any other green...

http://www.kookjegek.nl/2008/04/gyo-9-endive-chicken-quiche/

http://www.tasteofhome.com/recipes/potato-crust-quiche ( I prefer this potato crust to the one in the previous recipe)

Chive Blossoms post
http://blog.mylittlecityfoodgarden.com/2010/08/09/cooking-with-chive-blossoms/

Thanks...