Joined a CSA

[Terrierman]

You can have my tat, OK?

Then what will you do for yours? I got mine already.

[Flysmallie]

Good plan Ness. Except you should get at least one tat. Everybody needs at least one.

I agree. I'll pay for it if you get a big facial tat.

[ness]

Picked up my delivery yesterday. Salad green mix they call 'spicy mix' with arugula, kale, mustard greens and a couple other things I've never heard of -- mizuna, tatsoi and komatsuma. Gotta read up on those things. Also Hankurei turnips - gotta read up on them too! I thought they were big white radishes -- no purple tinge. About ping pong ball size maybe a little bigger. They shoot out a newsletter each week telling you what you got and include a few recipes -- they've got one for braising the greens and another for honey glazed turnips. I think this is gonna be pretty fun.

Still a firm no on the tat.

[joeD]

OK, that's enough. When people start getting excited about eating grass, something is wrong. They can call their precious greens whatever they want, but, a tasty fulfilling meal? NO.

The only way to make leaves taste good is to put a lot of bacon on it. Then maybe a touch more bacon.

From humanely raised and slaughtered pigs of course.

[ness]

Sauteed those Asian greens with a little oil, onion, garlic and broth until wilted -- as per the recipe they provided.

Next time it's gonna be with bacon, and I don't care if the hogs were free range, humanely slaughtered, chock full of antibiotics or heirloom varieties. And I don't care if the bacon is laced with nitrates, nitrites, sodium, preservatives or anything else. Them greens need all the help they can get

[ness]

I did things a little different on the rest of the Asian greens, and they were pretty good. First, I cut out all the stems and focused on just the leaves. I know that sounds kinda obvious, but the recipe I did the first time said leave them in. They're just too woody in most cases and needed to go. So, with just the leaves I stir fried them down to very soft, then added a little salt, pepper, oyster sauce and soy sauce. Much, much better.

Today's delivery included more turnips, lettuce, spring onions and book toy (I think). This is gonna keep ness on his toes!

[Terrierman]

Maybe bok choy? Think stir fry tender crisp.

[ness]

Yeah. I think autocorrect did that one for me.

Stir fry seems pretty promising to me!

[rps]

You are headed in the right direction. Leaves only. Leave a 3/4 inch of stalk on the turnips when you steam or cook. Enjoy what you bought!

[fishinwrench]

Why all this off the wall crap that no body has ever heard of?

Is it the same stuff we've been eating all our lives...just called something new, or is it some kind of new discovery ?

I'm 51 years old and I assumed that I already knew the names of every food item I needed to know.

BTW, did you know that many parts of a pine tree are edible?