LOL! I may have to try that with my husband and stepson. My stepson claims he will eat raw spinach and arugula but not cooked spinach or arugula, my husband claims he won’t eat either, but when there is a little in a mixed salad he eats it just fine without any complaints. Both, however, wil eat any kind of lettuce.
I have been trying to incorporate more leafy dark green vegetables into our diet, but I have to be sneaky about it, by just adding a little bit of the “offensive” ingredient to the dishes I cook or in the salads I make. I have been able to get away with it quite well with spinach, so I will have to try kale next.
While I think of it. I have been remembering that my grandmother used to cook a lot of greens from her garden that were frequently the tops of root vegetables, that many people throw out. Can anyone tell me what ones they use and how they prepare them? I think my grandmother probably cooked turnip, radish, and beet tops, but I have no idea what else. I know she used to throw some of them in green salads as well, but not sure which ones work well in salads either.
I have been throwing in a small amount of chopped spinach in some of my pasta recipes and my meatloaf for well over a year now. They have assumed it is fresh basil, parsley, or oregano that I have been adding to them. I am certainly not about to tell them any different, since they love my pasta dishes and my meatloaf!
I was traveling in the farming communities just south of Salem, Oregon this past week and ran across a wonderful farm stand with lots of fresh produce that was really well priced. I wish I lived closer as they were some of the most beautiful vegetables I have ever seen.
I bought a huge head of butter lettuce for only $1 (a small head in the regular grocery store is about $3 per head so we eat iceberg at $1 a head instead). I also bought a huge head of cabbage for 39 cents, a lot of apples for 75 cents per pound and gorgeous pears for 39 cents per pound.
They also had pints of any color of the most beautiful cherry tomatoes I have ever seen for $1.00 each. We picked up some orange ones for a nice salad accented with Fall colors. They also had peppers for 50 cents each. All of these were at least half of what the price usually is in my local discount markets, so I loaded up on fresh veggies.
They also had large pumpkins for $1.00 each. We picked one up and my daughters are going to draw the face on the pumpkin for Halloween with markers, this year instead of carving it, so after Halloween, I can cut it up and cook the pumpkin and of course roast the pumpkin seeds too!
Turnip, beets, chard, mustard. Haven’t tried radish or rutabaga, cabbage leaves work as cabbage rolls. kohlrabi, ( a cabbage varient) I told her it was a spicy type of water chestnut LOL, it worked. I have most of them coming up nicely in my winter garden right now.