Arugala
Asparagus
Baby Beets
Bok Choy
Broccoli Raab
Cheese
Cilantro
Coffee
Collards
Cucumbers
Eggs
Fava Beans
Garlic Greens 
Herbs
Kale
Lavender
Leeks
Lettuce
Mushrooms
Onions
Sugar Snap Peas
Peonies
Potatoes
Radishes
Rhubarb
Spinach
Strawberries
Sunflowers
Swiss Chard
Tomatoes

I get many comments from CSA members and customers on what they should do with leafy veggie tops. Those leafy tops aren't just left on the veggies to look pretty, they're healthy and delicious.  Before you toss them into the compost, consider exploring the possibilities of these leafy tops that offer dietary fiber, vitamins, and minerals.

 

Each leafy top has a flavor and texture of its own, but they're mostly interchangeable in recipes. Once you become acquainted with each leaf's flavor, texture, and cooking time, the possibilities are endless.

 

Here's a look at four particular greens with suggestions for cooking and eating them:

Beet greens
Beet leaves look deceivingly sturdy, but cook down quickly to a meltingly tender texture with a mild, earthy flavor. Consider steaming the leaves and using them as a bed for roasted beets. 

Kohlrabi greens
Kohlrabi leaves, as well as kohrabi, tend to really stump people.  They are available nearly year-round. The greens are sturdy and have a great broccoli-like flavor. Try them sautéed in olive oil with garlic, red chile flakes, and lemon.  The stems and white ribs that run up the lengths of the leaves should be discarded.

 

Turnip greens
You'll find these in the cooler months, from October to March. Turnip greens have a strong flavor similar to young turnips or broccoli stems, with a peppery bite. The hardy leaves do best when cooked in broth or water for about 10-30 minutes depending on the maturity of the leaves. The stems and ribs are edible when young, but are best torn away from the leaves if thick and tough.

Speaking of greens, here is a recipe I've been making for a few years and it's the easiest way to get my family to enjoy kale.  I've seen dozens of recipes, but I basically take a bunch of kale (Tuscan kale is my favorite) and remove the center rib.  Spray both sides with olive oil spray or, alternatively, brush both sides lightly with olive oil.  Sprinkle with seasonings and put in a low oven (250°F) for about 30 minutes.  That's it!

 

I have used everything from sea salt and pepper to smoked paprika and grated parmesan to season the chips.   I'll bet you can eat just one!

 

For those who prefer an actual recipe, try THIS ONE that ran in last month's Bon Appetit.