Hello good members. Welcome to the 2015 CSA. Every year is different, and we are as curious as you as to how the crops will fare. So far, so good. Green is definitely the word at the farm right now.

To start the season, I don’t think I could prep you any better than your fellow member Emily Akins. Her Edible Kansas City article, Sharing: How I Found My Way to CSA is full of excellent advice (like a reverse grocery list). It hits on how to get into the rhythm of having a CSA feed you.

This week the rhythm is greens. Fresh or cooked, we feel that they are all at their best this spring. You can make greens a main dish, or work them into just about anything. Tonight’s recipe for carbonara with greens is a good example, working vegetables into your diet by adding them to an otherwise vegetable-less dish.

Carbonara with Greens
Ingredients1/2 bunch of greens
2 green onions
1 cup diced bacon, ham or salami
1 tbsp olive oil
1 tbsp vinegar or lemon juice
1 tsp salt

1 lb pasta, cooked
3 eggs
1 cup shredded cheese
cracked pepper

Method Trim the stems off the greens. Chop and mix with chopped salami and green onions. Add to pan with heated olive oil and sauté for 3 minutes. Add greens and cook for 2 more minutes. Add half the pasta (save the other half and make this dish again).  Mix the eggs, cheese and cracked pepper in a bowl. Toss with pasta and heat until eggs are set. Serve with garnish of green onion tops and the remaining grated cheese.

Fold greens leaves in half to easily trim stems