We hadn’t even gotten a chance to get through all of our previous greens and now we have more! I’ll tell you everything’s official name at the bottom of this post. It’s a challenge to use up all the food and a reminder that if you eat seasonally, you will eat more healthy foods. This week we also got these fantastic little turnips:
They are terrific oven-roasted with just olive oil and sea salt (my favorite roasting combo — please enlighten me if you do something else). What I did was quarter the bigger ones and roast the little ones whole. I doused them in olive oil and salt and cooked them for 30 minutes at 350 degrees. Because I wasn’t sure if they were done, I then increased the over temperature to 425 and kept the turnips in for an additional 15 minutes. They were so tasty.
Spinach is easy — just heat a little water in a pot and put the spinach in with a touch of salt. Yes, I boil/steam my spinach. Thankfully my whole family likes spinach this way as a side at dinner. I know that it has to be the most common way to cook/serve spinach. I would love your input if you have any other “go-to” spinach recipes.
I did some stir-frying of this veggie — you can see that it *looks* like there are two different kinds. I didn’t realize this at first and cooked them all at once. Each tasted differently. My son wouldn’t eat the green on the left, under the bok choi-like veggie. Lastly:
One little bitty bag of the pretty purple lettuce. It is great in a little side salad. We made it through another week!
Official names of the veggies in the box: “Lettuce”, Hakurei turnips, Spinach, Vitamin Green, Bok Choi, Red Rain