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I have never heard that before about greens. That's really neat. You mentioned Paula Wolfert as the source for that technique, do you have any other recommendations for similar "grooming" of vegetables?

I got the first zukes and yellow crooknecks out of my garden yesterday. They were utterly delightful, buttery and tender. The garden has also been producing spearmint (for mint iced tea, the summer beverage at my house) and Bristol black raspberries.

I'm glad the CSA thing is working out well -- and look at the variety of things you are getting that you might not otherwise have ever wound up cooking with...

I'm interested in this parboiling of greens ahead of time. How long will they last afer that -- 3 days? Does this make more sense than to wash as you would the tender greens, dry thoroghly, then store in an airtight bag?

Excellent question! Here's the story with the parboiled greens -- I find that they keep about five days prepared that way. The major advantages of the parboiling are:

* ensures that the greens don't get bruised or crushed;
* gives you an opportunity to expell extra water before you make your final dish, avoiding the spinach-water effect;
* smoothes out the flavor a bit;
* allows them to take up MUCH less room in the fridge (a major benefit in my book);
* makes it quicker and easier to cook them on a busy weeknight, and makes it easier to cook a mixture of greens together without worrying whether one will cook more rapidly than another.

If you want to keep them longer, or to use them to wrap a filling, the method I use for the tender greens works beautifully.

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