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Modern Banking
sword
tiger_spot
I wrote three checks on Friday. The last time I wrote a check before that was in July. Andrés does the rent checks, and everything else we use credit cards or online banking for. I hadn't realized that had changed so much, but July. Wow.

If you are curious:
1. to have my hiking boots resoled
2. for a Community-Supported Agriculture subscription
3. to brooksmoses for his half of the "extra fruit" option on the CSA subscription he's splitting with somebody else (from a different farm; ours does not grow much fruit)

I hope my boots come back okay. I miss them.

We will be getting a lot more cooking greens than we usually eat. Fortunately, the CSA website has a nice big list of recipes, so I shouldn't have much trouble figuring out what to do with them. (Sauté with garlic, mostly, it looks like. That was my first thought. Looks like adding lemon juice is also popular, and probably helps cut the bitterness on some of them. Steam the tough ones first. Also there are a number of soups and pasta-toppings and quiches and miscellaneous other things to do, which will probably be very useful once we get sick of sautéed with garlic.)

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Kale is wonderful in bean soup. My family's favorite way to have greens is this:

Sautee a teaspoon of mustard seed in 2-3 teaspoons of oil until they start to pop. At that moment, add a big mess of greens (I usually use a mix of flat mustard greens and spinach, both washed and chopped), along with a little salt. Cook until everything has wilted down. These are the greens James asks for when he knows we're having greens.

Susan V. of the fatfree vegan blog does greens a LOT, and I've never made a recipe of hers that failed:

http://www.fatfreevegan.com/search/search.pl?Realm=blog&Terms=greens&sb.x=0&sb.y=0&sb=Search+This+Blog

Mmm, mustard. That is definitely worth a try.

I am suspicious of this "fat-free" thing. Olive oil is my friend. But the greens gumbo recipe looks interesting.

I find it pretty easy to add fat to things. :-)

Kale is wonderful raw (says I) but I discovered this week it's wonderful on the BBQ. I tossed kale, carrots, onion, and a bit of butter into a tinfoil packet. There was garlic in large chunks in there as well, but I'm not sure you could taste it. This is not really different than "saute with garlic" but I was quite impressed that it worked with kale. Younger kale will also be less bitter (which you may have known already).

However, if you figure out anything interesting to do with chard, it would be wonderful if you could post. I've only ever tried it sauteed with sesame oil... and it was really weird. I think it was chard, anyways.

I should also inquire of Brooks about this CSA thing. I know we tossed around the idea of a farm subscription but only found one with bad reviews.

Wow, that tinfoil thing sounds great!

I will try to remember to report back if I learn exciting new things about chard (or any other new and interesting vegetables).

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