Warning: If your garden isn't giving you copious amounts of greens yet, you might not want to view this post. You'll be green with envy.
In just one week we've gone from having only frozen vegetables to a cornocopia of greens.
From the garden: asparagus, sorrel, spinach and lettuce.
From the neighbors: THREE bushels of kale!!!!
From the CSA: More kale, frisee, more spinach, and more lettuce.
Sometimes, like today, I'm having kale for three meals and I love it. The joy I get from spring greens is definitely one of my favorite reasons to each seasonally. I just don't think I could get this excited about lettuce if I had it all winter long.
Here are just some of the ways we've been enjoying our bounty.
Spinach Salad with Double Seed Dressing (Adapted from Simply in Season)
Bitter Greens Salad with Hot Dressing (Adapted from Simply in Season)
Sorrel Rhubarb Crisp (Adapted from Simply in Season)Both kids were delighted with the concept of having vegetables for dessert - a nice twist on getting your greens.
In a large saucepan combine 4 c. chopped rhubarb, 2 cups slices sorrel, 1 c. sugar and 1 t. vanilla. Cook on medium about 5 min.
Mix together 1/4 c. water and 3 T cornstarch. Add this to the rhubarb mixture and cook until thickened.
In another bowl stir together 1 c. flour, 1/2 c. flax meal, 1 1/2 c. rolled oats, 3/4 c. brown sugar, 3/4 c. oil or butter, 1/2 t. salt, 1/2 t. cinnamon and 1/2 chopped walnuts.
Put half of the dry mixture in the bottom of a greased 9x13 pan. Cover with sorrel mixture. Then top with remaining dry mix. Bake at 350 for 30 min.
Cheesy Kale and Potato CasseroleThis was great on a cold and rainy night. It warmed the house up and warmed us from the inside out. Good comfort food - and a great way to use the last of the potatoes. I think it would be good with sweet potatoes as well.
Cook and mash about 4 cups of potatoes. Add 3/4 c. buttermilk, 1 egg, 1/4 t. dill weed, 1 t. onion powder, 1 t. salt and 1/4 t. of pepper.
Saute 1 lb. of kale then add to potato mixture. Add 1/2 c. of cheddar cheese. Bake at 350 for 30 min.