Our CSA goes well into the winter, with the last pickup of the season happening right before Christmas. But unlike the variety of the summer produce, winter is a bit more limited. Potatoes, sweet potatoes, squash, and greens. Lots and lots of greens. It's not abnormal to see signs saying take 10 handfuls of kale or 5 lbs of mustard greens in a single week's share. Not to mention all the arugula, mounts of mizuna, and bok choy the size of my torso (no joke. My exact words to Taylor upon seeing such a monstrosity: "We couldn't even fit that in our fridge if we tried!") It was too much. Even a few handfuls is more than two people can eat in a week. We didn't even take our full share most of the time and we still had greens coming out of our ears. And let's be honest, you can only have kale chips so many times in a week. We needed some new recipes. Creative ways to use the greens that were stuffed into every nook and cranny and drawer in our refrigerator and piled high, frozen in plastic

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