Many moons ago, I was a new CSA member. I remember picking up my share; looking at all of the beautiful greens; and, wondering “how am I going to eat all of that?”

Now, many years later, as the farmer I have no problem going through several lbs of greens in a week. But, it took a while to learn some recipes and to change how I approach cooking.

Here are some helpful hints:

1. Eat your greens with every meal. In those early CSA days, my roommate and I competed to see who could get greens into more meals. This led to:
   1. Breakfast salad (delicate salad greens with a lemony vinaigrette are the prefect accompaniment to your scrambled eggs)
   2. Lunch Salad: add things like roasted sweet potatoes and quinoa to help fill you up. Join the mason jar salad craze (suggestions here)
   3. Dinner Salad: Put your dinner on top of a bed of greens. Works great with things from the grill or, as in the picture to the right, on top of my favorite go-to meal: peanut noodles with chick peas. This salad also has quick pickled watermelon radish slaw on top. Could be a good use for any left over purple daikon!
2. “I bet I can put some spinach in that” Cooked spinach is a great addition to almost anything. I put spinach in my sweet potato and black bean enchiladas the other night. Nutritious and barely there.
   1. Other greens cook down well too (spicy mix, tatsoi, turnip greens, mustard greens, etc). These are great additions to curries, soups, quiches.
3. Make your own salad dressing.
   1. Store bought salad dressings often contain a lot of unnecessary sugar and homemade is easier than you think.
      1. Here’s a list of 8 easy recipes to get you started. Click (here)