Arugula

  • Arugula is a slightly bitter/spicy green that is great mixed with other greens or by itself.
  • Add to any salad!
  • Saute in olive oil or steam and add to pasta dishes.
  • Make into pesto then serve with pasta, potatoes, or with roasted or grilled meats.
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Kale

  • Add this superfood to your favorite smoothie.
  • Saute kale leaves with butter and garlic. Add to omelets, quiches, scrambled eggs, or frittata.
  • Chop and add to hearty soups and stews.
  • Cook kale in boiling water with a slice of smoked meat, drain, and serve with pepper vinegar.
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Beet

  • No need to peel, only scrub clean. There are some great minerals just below the surface of the skin.
  • Grate into most any salad raw.
  • Bake or roast with other veggies.
  • Young beet greens can be tossed raw into a mixed green salad.
  • Young and tender beet greens can be steamed or sautéed.
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Turnip

  • Grate raw into salads
  • Boil ½ to 1 inch thick turnips with a slice of seasoned meat like bacon.
  • Bake turnips with other seasonal roasted veggies (baste with butter or oil).
  • Add turnips to hearty soups or stews.
  • Mash or scallop turnips as you would potatoes.
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Radish

  • Dip in your favorite dressing and eat.
  • Add radishes and/or chopped greens to vegetable stir-fry.
  • Add chopped radishes to potato salad for a peppery crunch.
  • Use in soups and stews as you would a turnip.
  • Try a radish sandwich. Spread butter on French or sourdough bread then layer with thin slices of radish. Sprinkle with salt.
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