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Small: acorn or kabocha squash, kale or swiss chard or spinach, scallions or onions, garlic, daikon and/or radishes, beets, rosemary, Asian pear, and Fuji apples
Large: the above plus parsnips, lettuce or spring mix, sweet potatoes, and lemongrass
Fruit Only: cranberries, Asian pears, and Mutsu and pink lady apples
Trio: chicken breasts and legs, turkey backs, ground beef, stew meat, ground lamb and/or lamb chops and/or lamb roast
Chicken Only: whole chicken, boneless breasts, legs, and broccoli rabe sausage
Table of Contents
Recipe ideas for some share items
A bit more information on: Kale
Kale is a member of the brassica family. Kale comes in blue-green, reddish green, and red varieties and may have flat or curly leaves. All types of kale have thick stems. It has a mild cabbage flavor when cooked.
Store kohlrabi globe and leaves separately. The globe will last for 2 weeks refrigerated in a plastic bag. Wrap leaves and stalks in a plastic bag and keep in the crisper drawer of the refrigerator.
In order of similar-ness, collards, turnip greens, beet greens, broccoli raab, mustard greens, dandelion, spinach and Swiss chard.
Wash leaves in basin of lukewarm water to remove grit. If your greens have thick stems, you must remove them. Fold each leaf in half and slice out the stem. Then stack the leaves up and slice them diagonally into 1-inch-wide strips.
Sauté greens until tender in a covered pot or large sauté pan with olive oil, a pinch of salt, and garlic or onion. You can cook in bouillon to take a bit of the edge off the flavor. Blanch greens until they wilt, 6-10 minutes. Dot the cooked greens with butter or cream and season with fresh herbs or salt and pepper. Try serving cooked greens alone as a side dish or use them in soup or with pasta, beans, rice, or potatoes.
Add a few sliced kale greens to soups and stews during the last 10 minutes of cooking time. Add sautéed kale to omelets, quiches, scrambled eggs, or casseroles.
Try kale chips — season with olive oil and herbs of your choice, then bake on cookie sheet at 350 about 5 minutes, until they are crisp but not burned.
Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the
cooking process, drain, and pack into airtight containers.