Locomotoring

We have consumed more greens in last two years than we ate the entire last two decades. I have our CSA (Live Earth Farm) to thank for that. Red beets come with lively green tops. Baby carrots come with leggy green tops. The turnips come with eager green leaves. The fennels come with delicate frond wings. Then there are just the greens on stalks – the rainbow chard and the spinach and the collard greens and the lacinato kale and the russian red kale and the winterbor kale. And of course there are herbs – the cilantro, the parsley, the rosemary, the scallions and the basil. These are not your anemic slim bunches that you get at the grocery store. The leeks come whole i.e. twice the greens of your grocery store bought ones. And finally, the heads, the salads, the radicchio etc.

There is no way you can waste them. These are no faceless farmers from another continent. They are located in Freedom, just a hop, skip and jump away. The food is grown on a land that I call home and I am convinced that small scale organic farming is backbreaking labor of love.

So, I have been cooking these greens in all possible ways. The unexpected greens from the carrots, turnips, fennel and beets, the stalky greens, the heads of greens, the herbs. And the greens don’t just stop with CSA – the real backyard giveth onion weeds, the oregano buds, the mint, the sorrels, the lemongrass, the makrut lime leaves, the fig leaves, and the bay leaves. Sometimes there are microgreens in a box by the window.

… and it has been exhausting. Like I have been running a marathon. All the cleaning, chopping, drying, freezing, pureeing, powdering, …