Maine Food Cruises – Veggies and Greens, Oh My!

One of the many questions I get from folks in the cooking realm is what to do with all the veggies that come for their CSAs.  Now that Community Supported Agriculture has taken parts of our country by storm, the questions keep coming.  Among them are… What else can I do with my kale?  How do I use up that ugly kohlrabi that keeps turning up in my box?  Is there a way to combine all of these veggies in a meal or dish?

On our Maine Gourmet Food Cruises we talk about how to combine veggies, what to do to make them interesting, and how to preserve them if you just have too darn much to use in a week’s time.

Vegetable Tip:  To keep lettuce and greens longer in the refrigerator, wash the lettuce and remove every bit of water that you can and then layer the leaves with a dish towel or paper towel.  Store in a large tub with a lid or in a resealable plastic bag.  I’ve used this technique on long, at sea adventures, on the Riggin and in my home kitchen to great effect.  Another way to preserve hearty greens is to clean and dry them, ribs removed.  Once they are dry, coat them in a thin layer of olive oil.  They will last for at least a week and a half in the refrigerator.

Annie
Thinking about greens galore and our next Maine Food Cruise, July 6 to 9!