Kohlrabi I don’t know why this isn’t a more common vegetable- its so beautiful and delicious! Peal the kohlrabi and eat it sliced raw, or try sautéing it or adding it to soups. The greens can be used just like kale.
Green Buttercrisp Lettuce Heads These lettuces have a lighter, buttery head in the center with darker outer leaves. Green Leaf Lettuce Heads A crispier lettuce. Red Leaf Lettuce Heads A two-toned variety that makes a gorgeous salad of darker and lighter shades. Dill This herb wilts quickly in the fridge but still has plenty of flavor even if you use it after its gone soft. It dries well and should make a nice addition to some of your salads! French Breakfast Radishes The last week of spring radishes! If you haven’t tried sautéing or roasting them yet, give it a try. The radishes sweeten a lot and have a delicious texture. Kale The early season kale is particularly tender! Excellent for massaged salad or cooked. Garlic Scapes Before putting its full energy into making a bulb, a garlic plant sends up a delicious stalk called the garlic scape that can be harvested a full month before the garlic bulbs. Use them in place of garlic in any recipe when chopped small or sautee them like a garlicky green bean. These store well and we'll be distributing them for several weeks. Spinach This is the last week of spring spinach as its getting hot for these cool loving plants. The leaves are a little tougher than they were at the beginning of the season but they are still ideal for cooking, if not as tender for salads. Komatsuna Its nice to learn how to use new vegetables occasionally, right? This Asian green is a lot like bok choi. You can stir-fry it lightly or try making a simple salad by chopping it finely and massaging oil (sesame if you have it), rice vinegar, and soy sauce into it.
Buttercrisp Lettuce Heads These lettuce heads are incredible with buttery texture and two different colors. Dill This herb wilts quickly in the fridge but still has plenty of flavor even if you use it after its gone soft. It dries well and should make a nice addition to some of your salads! Arugula We tried something new this week- cutting arugula with its roots on and making bunches rather than bagging it. Having the roots on should make the arugula last a little longer in your fridge, which we thought would be nice this week since you have so many greens to get through and none of them last too long! In future weeks, once the root and fruiting crops kick in, you’ll have more of a balance of items that last and ones you need to use quickly. For now, we hope having bunches of arugula with roots helps with the rush! The roots are not meant to be eaten, so when you are ready to use your arugula simply cut a little higher than the rubber band of your bunch, discard the roots, and make arugula salad, or add it to a quiche, soup, or sautée. You can also add the arugula to your salad mix if you want to increase the volume. Spinach Great for salad or cooking. Oregano A bit of this aromatic herb for your salad dressings, soups, or just to smell. You can always dry it pretty easily if you don’t use it this week. Salad Mix A triple washed mix of baby lettuce and baby mustard greens. Kale The early season kale is particularly tender! Excellent for massaged salad or cooked. Hakurei Turnips These juicy turnips are both sharp and sweet. They are perfect raw, roasted or sautéed. The greens are fabulous raw or steamed. Peonies! What? Flowers in my vegetable share? These are not edible, they are just pretty! We happen to have access to a huge planting of gorgeous peonies and we couldn’t help but share them with you to celebrate this first week of the CSA. Recut the stems when you get home with something sharp and keep in clean water to ensure a long vase life. Sungold Cherry Tomato Plants These are only for B week members since weekly members got one last week. We’ll be harvesting plenty of cherry tomatoes for your shares this summer but we thought the gardeners among you (as well as the new or aspiring gardeners!) might enjoy growing one of your own. Use plenty of compost when preparing the space, fully cover the soil block with garden soil when you plant, and keep well watered. Make sure your plant gets plenty of sun, has some support, and is kept clear of weeds. Feeling overwhelmed by the amount of green in your share? Its all part of the evolution of the season! I like to imagine a bear emerging from winter slumber to start off the summer with tender greens before the fruits and roots develop. Consider balancing out the heaping piles of salad with nuts and chick peas or rounding out the cooking greens by putting them in bean soups or cashew stir-fries. We promise, the season will advance with heavier crops as we go along:)
Bok Choi I love to make a very simple salad out of oil, vinegar, and soy sauce over finely chopped bok choi. You can also stir-fry it or try out any number of asian braising methods or salads. Lettuce Heads The cool, rainy spring seems like a distant memory now under these long sunny days but all those April showers did slow growth such that most plants are only catching up this week. Our lettuce heads were still quite small at harvest but they are tasty nonetheless! Salad Mix This mix is heavy on the mustard greens and lighter on the lettuce, so its a little spicy. If it is too sharp for you, you can try a sweet salad dressing to tone it down. Pea Shoots Also called pea tendrils, this crop is all the rage in the culinary world right now. Stir-fry them (perhaps with bok choi), sauté them, or try them raw in salad. Spinach Such a gorgeous color! This is fairly young spinach so it is versatile- great for salads or for cooking. Lemon Balm This perennial herb can be added to ice water as a cooling summer drink. You can also brew it into tea, bake it into muffins or just place its stems in water on your counter to savor the aroma. French Breakfast Radishes Might as well put these beauties next to your peonies for decor instead of eating them! But then you’d miss out on their crunchy, sharp eating quality. Chop them up for salads or try roasting or sautéing to sweeten them up and bring out a rich flavor. The greens are too tough for some people but others like to sauté or steam them for eating. Peonies! What? Flowers in my vegetable share? These are not edible, they are just pretty! We happen to have access to a huge planting of gorgeous peonies and we couldn’t help but share them with you to celebrate this first week of the CSA. Recut the stems when you get home with something sharp and keep in clean water to ensure a long vase life. Sungold Cherry Tomato Plants We’ll be harvesting plenty of sungold cherry tomatoes for your shares this summer but we thought the gardeners among you (as well as the new or aspiring gardeners!) might enjoy growing one of your own. Use plenty of compost when preparing the space, fully cover the soil block with garden soil when you plant, and keep well watered after planting. Make sure your plant gets plenty of sun, has some support to grow as large as it will want to grow, and is kept clear of weeds. |
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