As you unpack your share each Thursday, you discover what will be on your plate for the week.  After all these years I’m still impressed with the vibrant colors, freshness and beauty of the vegetables. I love pulling out turnips and radishes with their greens still attached; a sure sign that just days ago they were in the fertile black soil waiting to be harvested. Yes, this a lovely display, but the greens should also be eaten! They are extremely nutritious.

Dark green leafy vegetables, including turnip and radish greens are a very concentrated source of nutrition. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins (including vitamins K, C, E and many of the B vitamins). They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin. Plant based phytonutriets help repair cell damage, help build our immune system and act as antioxidants. Antioxidants help lower the risk of chronic oxidative stress in our cells. This stress is a risk factor for the development of most types of cancer. Greens also help the body with its natural detoxification process.

To your health,

Becky Perkins, Certified Health and Wellness Coach

http://www.yourtruebalance.com/

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Your turnip and radish greens are beautiful, delicious and nutritious so be sure to give them a try! Here is a simple and tasty recipe to help you out.

Curried Greens with Golden Onions and Cashews

1 medium onion, cut lengthwise into 1/4-inch-wide wedges

5 tablespoons olive oil

2 teaspoons curry powder

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne

1/2 teaspoon salt

1/3 cup coarsely chopped cashews

a large handful spinach, tough stems discarded (2-3 cups)

1 bunch turnip greens, stems discarded

1 bunch radish greens, stems discarded

2 tablespoons water

Cook onion to taste in 2 T. olive oil in a skillet over medium low heat, stirring occasionally, until translucent, 10 to 15 minutes. Meanwhile, stir together spices.

Add cashews to onion and cook, stirring occasionally, until nuts are 1 shade darker, about 3 minutes. Stir in 1 teaspoon spice mix and cook, stirring, about 30 seconds. Remove skillet from heat.

Heat remaining 3 T oil in a large heavy pot or wok over moderately high heat until hot but not smoking, then add remaining spice mix, stirring, about 30 seconds. Immediately stir in the 3 greens and water and cook, stirring occasionally, until most of liquid is evaporated and greens are tender, 3 to 5 minutes.

Serve greens sprinkled with onion mixture as a side or over rice.

Sources: whfoods.org, Turnip Greens & about.com, Green Leafy Vegetables-Nutritional Powerhouses