this weeks veggies:
Rubi Stripes Tango/Lola Rosa Mix
I still have veggies leftover from last week but I'm doing better at managing them all week by week. also, one solution to too many veggies is to give some to neighbors or friends. It keeps things from being wasted which is my main concern. Maybe it will introduce them to some new things as well.
One of my neighbors got a deal on some russet potatoes and wanted to know if I could use, like if I “ate potatoes”. So, now I have about 8 medium sized russets and I gave her some of my CSA share. She didn’t ask for the greens but I know that she really likes greens and she took spinach and a portion of all the other greens we had this week.
As for tonights dinner, its a potato, greens, cheddar cheese and onion casserole.
this recipe is from the Crooked Sky Farms Recipes is below. I'm not in Tucson but the recipes are on the Tucson site.
Crooked Sky Farms Recipes
Greens and Potatoes Casserole
Adapted from Cooks.com
8 cups water
2 bunches chopped greens
6 or more red potatoes, sliced
2 tablespoons olive oil
1 or more onions, sliced
3/4 teaspoon salt
1 cup (4 ounces) shredded cheese
1/2 cup vegetable broth
Preheat oven to 350°
Bring water to a boil in a large pot. Add greens, and cook.
5 minutes or until tender, stirring occasionally. Drain; set aside.
Arrange potato slices in a single layer in oiled baking dish; top with single layer of onion slices. Sprinkle with 1/4 teaspoon salt; top with half of greens mixture.
Sprinkle with 1/2 cup cheese. Repeat layers once, ending with the greens. Cover with remaining slices of potatoes, and sprinkle with remaining 1/2 cup cheese.
Pour broth evenly over potato mixture, and sprinkle with remaining 1/4 teaspoon salt. Cover with foil.
Bake at 350° for 45 minutes.
Uncover and bake 30 minutes or until lightly browned and potatoes are tender.
And I'm sure this can be done in the solar oven as well as my inside oven. Maybe the potatoes won't brown on top but it will be all cooked and taste quite good, I'm sure.