tag:blogger.com,1999:blog-31542820.post3226190071709310653..comments2024-03-03T12:52:18.548-05:00Comments on Magpie Musing: Greens Greens and More GreensMagpiehttp://www.blogger.com/profile/15460136246441367993noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-31542820.post-65512274301254925722010-10-03T23:11:16.510-04:002010-10-03T23:11:16.510-04:00Crap, I just remembered we have arugula in the fri...Crap, I just remembered we have arugula in the fridge. I hate to let that go to waste.nonlineargirlhttps://www.blogger.com/profile/05414675024101618604noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-49479895502186033302010-10-01T14:02:39.157-04:002010-10-01T14:02:39.157-04:00I've been trying to decide whether to cancel o...I've been trying to decide whether to cancel our CSA subscription (fruit only.) We eat fruit pretty fast, but too much if it is arriving spoiled or is spoiled on day two. Sigh.Lady Mhttps://www.blogger.com/profile/13360693450146358247noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-3416407733169973812010-10-01T13:16:50.240-04:002010-10-01T13:16:50.240-04:00The arugula pasta sounds scrumptious. I may try m...The arugula pasta sounds scrumptious. I may try making it.<br /><br />As for second crops, many things that you harvest early will give you a second batch. Rhubarb is a fairly common example. Flowers too.<br /><br />T.YourFireAnthttps://www.blogger.com/profile/03428838843235292696noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-36235951069893019272010-10-01T11:45:23.157-04:002010-10-01T11:45:23.157-04:00Beginning to cook without having all the ingredien...Beginning to cook without having all the ingredients sounds like something I would do. Except that I usually plan ahead. And still mess up sometimes. Because I'll convince myself that we have ingredient X (because we usually do). And we just might, maybe. But if we do have ingredient X, it's certainly not enough. <br /><br />Oh, and I have recipes I need to sort as well.leannehttps://www.blogger.com/profile/12862076176705733998noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-90418660145733107152010-10-01T08:45:17.068-04:002010-10-01T08:45:17.068-04:00While the texture does suffer a leeeeeettle, a cha...While the texture does suffer a leeeeeettle, a chard/spinach/greens quiche or frittata, once baked, will freeze in slices in baggies-- and then boom-- ready, reheatable lunches for you.<br /><br />Canned artichoke hearts or roasted red peppers or whatever other pantry items or cured pork product or cheese you've got lying around and BOOM, you are FANCY.<br /><br />I steam and/or saute the greens first with some olive oil and water to soften, then chop, then add them in with the eggs and other ingredients to cook them until the eggs are all set "in the usual way" as them fancy cooks like to say, and then it's also a nice appetizer to whip out when HOHSHIT, COMPANY.bipolarlawyercookhttp://www.bipolarlawyercook.netnoreply@blogger.comtag:blogger.com,1999:blog-31542820.post-51869330799196188842010-09-30T20:40:06.838-04:002010-09-30T20:40:06.838-04:00Oh, I love eating arugula with everything and this...Oh, I love eating arugula with everything and this sounds yummy and beyond easy.<br /><br />I've never made saag, probably because my husband would not consider it food. Maybe I can pass it off as a sauce (which he would also eschew, on principle) and just pass on the meat myself.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31542820.post-9359328683621678532010-09-30T18:09:20.710-04:002010-09-30T18:09:20.710-04:00That saag recipe sounds delicious, maybe even deli...That saag recipe sounds delicious, maybe even delicious enough to keep me from moaning about the latest batch of chard. I'm on chard overload over here!Harriet M. Welschhttp://spynotes.wordpress.comnoreply@blogger.com