Saturday felt like Christmas in June because I got to pick up our very first CSA share from Steele Faith Farm. I know it’s strange to get excited about vegetables, but these are farm fresh and naturally grown. I even got to shake the farmers’ hands!
Our first share was small because it is so early in the season, but we have a good sampling of salad greens, a spicy diakon radish, Swiss chard, kale, and komatsuna. We’ve already eaten the lettuce and radish as part of Sunday’s meal.
I am planning to use the chard, kale and komatsuna in tortellini soup. It usually calls for spinach, but I’ve used chard before, and I think it tastes even better than with spinach. I think it would probably taste good with this combination, and think how nourishing! Here is the recipe for tortellini soup with greens.
I had quite a stubborn (or prolific, depends on how you look at it) crop of kale a few years ago, so I had to get creative with my kale recipes. Here are some kale dishes I’ve made before: