Greens, greens!

Greens, greens, and nothing but greens:
Parsley, peppers, cabbages and celery,
Asparagus and watercress and
Fiddleferns and lettuce!
—Witch’s Lament, Into the Woods, Stephen Sondheim

Our weekly farm share has started.

So far, we have had:

• mustard greens
• spinach
• arugula
• broccoli
• sugar peas
• pea shoots
• bok choy
• red leaf lettuce
• unidentifiable arugula-like greens
• turnips (with greens)

I love my vegetables as much as the next person, but I confess I’ve been a little lost. How do I cook it all? What can be eaten raw? What needs to be cooked? And how the heck do I vary it all?

Fortunately, my brother recently lent me a copy of From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce. In the simple, straight-forward language of the Moosewood Cookbook tradition, it gives overviews and recipes for a wide variety of produce.

So when I decided to make the turnips & greens today, I was delighted to find it had an easy but tasty recipe that I could make with only a few ingredients. I was wary about the raisins at first, but it wound up being delicious! I mixed it all up with some whole wheat pasta and had a delicious, super seasonal dinner.

Keep on comin’, greens— I can take you!

Spring Turnips with Greens & Raisins (adapted from From Asparagus to Zucchini)

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