I found a recipe in NYT Cooking that was a Greek-type quiche (think feta cheese and eggs) that had shredded kohlrabi and greens as key ingredients. You can bake in layers of phyllo for an attractive pie but we just ate it like quiche. I was happy to find something that used the greens as well aa the bulb.

Wanted to share that I used the spring onions and kale in this lovely Spring-y Brothy Beans recipe from Bon Appetit, May 2021, pg 62 (photo on pg 50). So yummy and such a fun, brilliant green color!

Lovely to hear about how to use garlic scapes and also about freezing cilantro. Do you chop the cilantro first and freeze it alone, or do you mix it with olive oil and freeze in ice cube trays? I didn’t realize that cilantro doesn’t do well in summer heat, that explains why I’ve always ended up killing mine. Now I know to freeze it while I have it, thanks!

For a salad that keeps you fuller for longer, try farro instead of quinoa. It’s an ancient grain; it’s said that the “Romans marched on farro”. We love it in our salads with your greens!