As I post this, my husband is currently on his way to pick up our next CSA share — but I figure better late than never!
We’ve received a healthy amount of greens every week and were told to expect even more in the coming weeks, which both excites me and scares me a little. I love a good salad, but that’s about as far as my prior experience with greens has taken me. Cooked greens rarely adorn my plate unless they’re part of a meal at an upscale restaurant, but I’m looking forward to the challenge they provide.
I sauteed the swiss chard and purplette cippolini onions (above) in a little marsala cooking wine and tossed in some parmesan cheese at the end for good measure. Oh my heavens was this ever good! We will definitely be making this again, and I promise to share the recipe when I do.
I haven’t used any of this fino verde basil yet, but my mouth is watering just thinking about making a classic caprese salad with it!
We were blessed with two different kinds of fruit this week — these ripe and juicy blackberries (above) and blueberries (below). As I mentioned last week, my kids adore blackberries and have been snacking on them as is.
But as for the blueberries… Late last night I got the urge to make blueberry muffins, and they turned out to be everything my craving desired — sweet and buttery with just a hint of lemon and full of fresh blueberries.
I’m a little embarrassed to admit that a mere 14 hours later the two-dozen tasty treats I baked are long gone (of course I had some help!), and I didn’t get a single photo. But I will be whipping up another batch to share with you!
Do you have any go-to recipes or tips for using up greens? I’m sure I’m going to need the inspiration in the coming weeks.0