Some have long since disappeared, others are STILL HERE. Here's what became of our veggies:
- Red leaf lettuce, Semi-savoyed spinach mix, Endive - These were all washed and chopped for a yummy salad mix. To keep our greens crisp, we kept them in a big stock pot filled with water in the fridge.
- Daikon radish, Snow peas, Broccoli - Two words stir fry. The radishes made a nice addition and weren't as sharp as I thought they would be. The snow peas were sweet and crisp, and unless you overcook it, al dente broccoli is a staple of stir fry.
We do stirfry at least once a week for Meatless Mondays. See the following post for how we do it. :) - Swiss Chard - Swiss chard was a new one for us, and so we looked through a lot of recipes to see what people did with it. Most of the recipes suggested boiling it or cooking it for long periods of time. The didn't seem like a good idea nutritionally, and Otis didn't like the idea of eating something akin to cooked spinach. Kelly was in agreement, based on paternal information, that cooking might not be the best way to go.
(Kelly's grandma used to make her dad and his siblings eat cooked spinach on Halloween before they went Trick-or-treating - if you didn't clean your plate, no Halloween fun. To this day, dad will not eat it because he says that it looked and tasted like snot. )
We went with a Mushroom, Chard and Cheese bake. Recipe to follow.
- Chamomile (herb of choice) - Drying for tea
- French Breakfast Radish - Still here. We're researching recipes for radishes. We found one for grilled radishes that sounds promising.
- Red India mustard greens - Still here. Again, all of the recipes say to boil the greens for a long time. Having eaten greens down in South Carolina, Kelly can attest to the fact that greens can be hit or miss, and are usually cooked with a lot of fat. Research continues.
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