- Red leaf and Romaine lettuce
- Collard Greens
- Pea Vines
- Turnips, and
I have been eating a salad with some kind of protein for lunch each day. We have cooked the greens from the turnips and the pea vines, and are going to try out the kohlrabi.
I remember our Minister and dear friend Jim Jenkins always tried to get my Father interested in growing kohlrabi. They had quite a competition between their gardens, each bragging about the size of their tomatoes or the height of their corn stalks. Jim always had some suggestion of what dad should be growing, like parsnips or kohlrabi. We had never heard of the stuff and dad flat out refused to listen to Jim. This is my chance to try it out and see if ole Jim was right.
Something Maddi has really been enjoying, is the turnips sliced up and eaten raw, like radishes.She is like her Father (and her Grandfather) and likes things other kids don't much care for. Radishes, sardines, sauerkraut, she is an adventurous eater to be sure.
Recipe of the Week:
1/2 white onion (OR 1/2 bunch green onions) sliced
2 boneless skinless chicken breasts (OR 1 block firm tofu) cut into 1 inch cubes
2 tsp canola oil
1 large bunch pea vines cut into 3-4 inch lengths
(I used the tender top parts and not the very ends that were a bit tougher)
soy sauce to taste
2 tsp toasted sesame oil
1 tsp cracked black pepper
Add oil to a hot wok or saute pan on medium high heat
add onions and cook until soft
add chicken and sauté until opaque
add pea vines, soy sauce, sesame oil and pepper
sauté until pea vines are bright green and slightly tender but still have some bite
Serve over brown rice
Enjoy and remember to buy local and eat healthy! This Saturday there is a Sale at the University Farmer's Market. Go check it out.