Hi! The Sunday farmer’s market is my primary source of greens for green smoothies because of the variety for sale- especially kale in all its shapes and forms. The main organic seller usually has huge bunches of curly and dinosaur kale and different Asian greens so I always go there first before they sell out.
So today I walk in the hall and they’re not in the usual spot so I think OK no kale so I walk over to where I always buy my silverbeet, beetroot greens and huge bunches of gorgeous continental parsley. The grower- from Dilliro Vegetables from Thirlmere in NSW- told me he uses garlic spray instead of chemicals to keep the pests off- this is probably why his veges are so tasty!
On his table are these huge piles of unfamiliar leafy greens- my greendar is going off with excitement- new greens to find out about and share with you.
There are parsnips with the long stems and greens attached, two types of kohlrabi and big huge heads of dark green leafy cabbages. Parsnip greens look like large celery leaves and flat leaf parsley and I think smell like them too.
These parsnip greens looked so fresh and smelt wonderful. But…the online jury is still out re parsnip greens toxic/edible etc so I’m still researching this. I am waiting for people to get back to me so will keep you posted. The only green you definitely cannot eat is rhubarb-really toxic and don’t forget rotate your greens and try and use a variety during the week.
The actual parsnip part was yummy roasted in olive oil with garlic and cumin seeds then added to my vege pumpkin sweet potato lentil white bean soup.
Next to the parsnips are a vege and another green I have never seen before- kohlrabi. Thick green stalks with large flat leaves at the top and a small turnip like base and next to it a purple variety. Kohlrabi is from the brassica family- so super healthy and anti-cancer. The whole kohlrabi plant can be eaten raw (though I used just the leaves in my smoothies) and 1 cup has nearly 5 grams of fibre and is really high in Vitamin C, omega 3 and potassium.
The new leafy greens don’t end here…next to the kohlrabi there are big cabbages-but not like the Savoy you see cut and cling wrapped at the supermarket. These babies have dark green outer leaves still attached to a big stalk- I didn’t know cabbage usually came with huge dark green (eg healthy) leaves like this.
Cabbage is loaded with calcium, iron, iodine, potassium, sulphur and phosphorus and vitamins A, B1, B2, B6, C, E, K and folic acid as well as being a rich source of a number of phytonutrients which block the reaction of cancer-causing substances like lots of leafy greens…this is why green smoothies are SO good- and best of all you are getting all these greens raw.
I think I will leave the inner lighter part of the cabbage for other dishes but these outer leaves are going in the green smoothies. This is cabbage straight from the ground and best of all uncut- as soon as it is cut up into wedges it starts to lose nutrients especially vitamin C.
Kohlrabi and cabbage leaves can definitely be used in green smoothies- as usual with a new green add one or two leaves at a time to a milder green like baby or English spinach until you get used to the taste.
Monday Green Cabbage/Spinach /Cucumber Smoothie
1.blend 1 orange (with rind removed- white part left on for extra fibre) with cup water or juice/ ginger/ 8 ice blocks/half a lemon and juice of 2 lemons
2.add 2-4 dark green cabbage leaves (without stems) and 3 bunches English spinach inc stems and blend greens up to 5 cup line
3.add 1 large Lebanese cucumber/ 2 tbs ground chia/ handful of koji berries/ kiwi/ frozen banana / cup of frozen blueberries or frozen pineapple- add some stevia to your glass if not sweet enough and too green. I only had one small frozen banana left to add so it needed stevia-enjoy!