If you’re feeling overwhelmed by the massive number of leafy greens in these late winter/early spring shares, try this suggestion from one of our CSA members, Lesley:
“An excellent way to make some space in the fridge and add all that nutritive goodness to lots of foods is to make a puree of greens. Take one bunch of mild greens and coarsely chop. Steam in a bit of water until softened. Pour it all into a blender and puree into a nice goop. Now you have fresh greens in a jar! Tuck a few spoonfuls into a sauce, eggs, pancake batter, anything. Our current breakfast favorite is green yogurt! One or two spoonfuls of it mixed with a bowl of yogurt and a bit of maple syrup doesn’t taste like kale yogurt at all, just good ole yummy yogurt. This is an idea from the Sneaky Chef, and it is a great way to get good food into picky eaters.”
