CSA Week 2 - Already Behind With The Greens !

Today's CSA bag contained Green Onions, Broccoli, more Mustard Greens, Leaf Lettuce, Napa Cabbage, Mizuna, Beet Greens, and one Ball Zucchini (light green). Still left from last week's delivery was some Mustard Greens, Tatsoi, and Kale. After the salad to be served tonight, plans are to blanch and freeze the Tatsoi and Mizuna together for future Asian dishes or light soup. Mustard Greens are to be sauteed with bacon and onion or blanched and frozen. Kale may be blanched and frozen or cooked as creamed kale.

While tonight's supper didn't really make a dent in the pile of greens, it was very good. Serves two.
1.5 cups Broccoli (all that we got)
Sprinkle garlic salt or seasoned salt
1 TBSP Wine Vinegar
3 TBSP Olive Oil
3 small Beets (all that were suitable to cook)
Assorted greens including:
     Beet Greens
     Mizuna
     Leaf Lettuce
     Tatsoi
     Green Onion
Garlic Salt
Pinch dried Thyme
Double Pinch dried Marjoram
2 - 4 TBSP Wine Vinegar
6 - 8 TSP Olive Oil
Provolone slices or feta cheese
Pepperoni or salami or ham

Wash and cut broccoli into short spears and stem pieces. Microwave in 1/2 cup water for 3 minutes.
Drain, sprinkle with either garlic salt or seasoned salt, add 1 Tablespoon Wine Vinegar and 3 Tablespoons Olive Oil, stir and allow to cool.

Trim beet leaves about 1" above bulbs. Reserve leaves. Scrub beets to remove dirt and dead leaf stems. Microwave beets in 1/2 cup water for 4 minutes (test for cake tester). Allow to cool for 5 minutes then remove peel and cub into bowl with broccoli (move into dressing at bottom of bowl).

Rinse well and spin dry the greens.  Divide the greens evenly between two large plates, tearing leaves into small pieces. Slice green onions over piles of greens, then mix with hands. Sprinkle each plate with garlic salt, pinch of Thyme and Marjoram. Divide vinegar and oil between both plates. Slice provolone or crumble feta onto the greens. Do the same for your choice of meat. Serve.