Green Living
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
csa photos
Okay, this just seems like a whole bunch of different greens. I'm assuming since they were all bunched together I can just cook them all the same way as "greens" ? Advice on prep is welcome.
These just seem like random lettuces with some basil thrown in
This is a half a head of some kind of . . . cabbage?
This looks like an orange but big and SUPER bumpy rind
these look like radishes, but white. I smelled them and they don't smell like radishes. they just smell like dirt.
Last but not least- name these sprouts;
I also got a huge avacado, a tiny eggplant and four other kinds of citrus fruit that I can't particularly identify, but I won't bother you with. oh and a baggie of basil.
Thanks for any help with the identification.
Re: csa photos
I am not an expert by any means, but I love wandering through the produce at our stores... my thoughts, starting from the top:
The darkest, frosted-looking leaf is kale. The one with a yellow stem (or any other color in there--white, pink, etc.) is Swiss chard.
Looks like a salad mix to me.
Napa cabbage
A Meyer lemon?
Probably white radishes...
How thin are the sprouts? Super thin, I'd say alfalfa...otherwise, some kind of bean sprout.
My Clean Eating Blog
Green Living Reading List
I agree with GRKaters...we have kale in our fridge right now from our CSA, and that looks like Swiss chard.
Salad mix.
DH thinks that is a Napa cabbage.
Not sure on the citrus...it looks like an orange to me. Scratch the rind a bit and see what it smells like.
White turnips?
Sprouts (I can't tell what kind)
1. There's kale (the dark, thick and veiny leaves) and swiss chard (bright green leaves with red in it).
2. Bag of lettuce
3. Bak Choi
4. Organic lemon (they look bumby like that; I grow them too) and the skin is usually WAY thicker than the one you get at the store.
5. I think those are radishes. Radishes come in all different colors (pink, white, red, purple) However, I am not sure about that one. I would have to see the inside and smell it.
Oh. The last ones are bean sprouts.
Like the ones you get with basil when you go out for Pho soup.
Bok choy has darker leaves.
And to another pp--I never knew "spring turnips" existed, fascinating!
I just did a Google images search, and one of the pics on the top row looks exactly like OP's radish/turnips.
My Clean Eating Blog
Green Living Reading List
can I cook all the greens the same or should the different greens be prepared differently?
You can steam it.
Or one time, I found a recipe in Clean Eating magazine that had kale in the pasta sauce as a filler (less sausage, more kale). DH didn't even notice. It was pretty good.
We do different things with them; I have some suggestions in my blog.
My favorite way to eat kale is either as chips/crisps, or in the turkey sausage ragu I have in there. Chard is delicious sauteed (do the stem first, since it is tougher/bitter than the leaves; it needs a few more minutes) with garlic and topped with a poached egg.
My Clean Eating Blog
Green Living Reading List
That's a great blog. thank you! I'm going to make the kale chips.
thanks everyone for helping me. this probably won't be the last time I post asking for help.
Thanks
Good luck!
My Clean Eating Blog
Green Living Reading List
The radish looking things definitely look like turnips to me. It looks like the greens are in good shape. You can wash those, dry them, and either eat them in a salad, saute or steam them, or use them to make pesto. You could also throw them into the first bag and just mix them in.
That first bag looks like what my farmers market calls "braising greens." - It seems to be common around here. You know how you buy mesclun or mixed spring greens in grocery stores? That's all this is, but made with greens sturdy enough to be cooked. You can just saute them with some garlic, red pepper flakes and olive oil. They are also good in soups. I make tortellini soup with them - just saute an onion, add stock, bring to a boil, and add the chopped greens and some tortellini. So good.
The citrus fruit - I've discovered there's lots of random types of citrus trees and the fruit just ends up looking much different than what's in the store. It's probably some orange, just from some heirloom or non-commercial type of orange varietal.
Update on your citrus...I went to Whole Foods today and they had something that looks just like that labeled Sumo Tangerines or "Dekopon."
Have you peeled it yet to see what it is? I'm curious now!
Agree with PP, kale and chard
Mixed greens. Basil is really good in salads IMHO, I would leave it mixed together.
Yes Napa cabbage
No idea, the farm I work for only does veggies.
Definetely Hakurei Turnips. They are quite mild and can be grated into salad, or steamed and eaten with butter and salt.
Pretty sure those are pea shoots. They are YUMMY. I throw them in salads, or on top of stir fries.