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lydamorehouse
Image: veggies on my dinning room table
Today's CSA included: beets, zucchini, green cabbage, pickling cucumber, basil, sugar snap peas, kale, new potatoes, and... the one thing I have never cooked with, sweet potato greens.
Absolutely looking for ideas of what to do with those!
If the weather stays nice I am planning to make borscht tomorrow to use up some of the last of last week's beets as well as these new ones. But, I have discovered beets last in the fridge pretty well, so I'm not worried about it, if I don't get around to making it for awhile. Because, the other thing I want to make right away is some fresh French bread so we have something to smear a ton of basil pesto on! Nom, nom, nom.
Otherwise, I am watching some old Star Trek: Enterprise episodes and thinking FAR TOO much about my new Star Trek: Adventures RPG character.
How are you?
no subject
Date: 2020-07-16 09:16 pm (UTC)These look good and easy:
https://www.loveandoliveoil.com/2012/09/sweet-potato-greens-in-coconut-cream.html
https://thewoksoflife.com/yam-leaves/
no subject
Date: 2020-07-16 09:54 pm (UTC)They are said to be like spinach in the degree to which they cook down, their tenderness, and their general mouth-feel. However, they don't have oxalic acid in them, so they are sweeter -- some people said earthy as well, some said so mild you couldn't even tell they were there, which to those people was a plus because they didn't like greens generally. You can cook them with beans, or use them where you'd have a bed of spinach under an egg dish or whatever, or put them in soup or pasta. One person said she'd made saag paneer with them rather than using spinach, which is what I'd try if I decided to get any.
Sorry this is so theoretical, but it was so relevant to my current interests that I couldn't resist.
P.
no subject
Date: 2020-07-16 11:38 pm (UTC)no subject
Date: 2020-07-17 03:52 am (UTC)