Kermit, I feel for you but it’s easier being green with the Greens, Glorious Greens cookbook, with over 140 methods of preparing greens (no affiliation).

This week’s share from my 2013 Sport Hill Farm CSA was:

• 1 head of Tropicana lettuce
• 1 head of red Romaine lettuce
• 2 kohlrabi
• 1 bag of stir-fry mix (komasuna, tatsoi, Bok Choy)
• 1 bunch of collard greens
• 1 bunch of curly kale
• 1 bunch of Lacinato kale (aka Tuscan kale, dinosaur kale, cavolo nero)
• 1 bag of spinach

This is a lot of  food—where to begin?

I’m particularly excited about the kohlrabi. A few years ago, I didn’t even know what kohlrabi was. I can’t decide whether I want to grill, pan sear, roast, make a slaw, or pickle it. If I don’t decide soon. I’ll just end up eating it raw (also quite delicious). By the way, the leaves are edible too and I expect I’ll probably sauté them with some garlic and olive oil. Here’s a tip from farmer Al: kohlrabi keeps for awhile so if you plan on storing it, remove the leaves so they don’t draw the nutrients away from the head. 

And by the way, Arethusa Farm now makes sour cream and Sport Hill’s farm stand is carrying it as well as raw milk from Baldwin Brook Farm.