The Green Deluge on St. Patrick’s Day

There are times when I can’t stand the thought of one more batch of sauteed swiss chard. Arizona winters produce an abundance of leafy greens; kale, chard, spinach, arugula, mustard, mizuna, collards, and the green tops of kohlrabi, beets, and turnips.

I do enjoy them and the fact that they’re an immense reservoir of calcium and vitamin C places them high on my personal consumption list. I sneak them into lasagna, roll them into tortillas, mash them into potatoes, use them as wraps for interesting appetizers and seek out other family-friendly recipes. Regardless of my own preference, week after week of greens is challenging for me and for other CSA participants. (more…)