Pea Shoots Before the pea plants make crunchy pods (which we’ll harvest later in the season) they make delicious, pea flavored leaves. Use these raw in salads or add them to stir-fry with or without bok choi and mustard greens.
Mustard Greens These have a sharp bite. Sauté with lemon, nuts, or even a little sugar to tone them down. Add to rice and beans or other hearty dishes.
Bok Choi Participants at the Jewish Outdoor Food and Environmental Education Network Gathering just finished up a dinner of simple steamed garlic bok choi here at Isabella Freedman. The color was so rich, the leafy greens so well matched with the crunch of the ribs, that the chefs ran out of a quantity that would normally have been adequate!
Spinach This dark green full-size spinach is best for cooking into soups, dips, sautes, or casseroles- although it is tender enough for raw salads too.
Lettuce Heads These are crisp heads of romaine.
Sorrel This lemony, sour green can simply be chopped up and added to sautéed greens or salads. Talya Goldberg, Adamah apprentice, adds it to all her greens and the kids on the farm consistently love to eat it raw by the handful.
Oregano Mince this fresh herb and add it to savory dishes or sauces. Hang it upside down in a well ventilated area and dry down for weeks until it flakes for dried oregano that will store for months.
Garlic Chives Also sometimes called Chinese leeks, this perennial allium can be used like scallions- chop it up and add it to salad dressings, stir-fries, or any dish you would use onions for.
Jam How many greens can a family really eat in one week? The early season offers up super foods in many shades of green before the roots and fruiting vegetables develop. Luckily, we preserved some of last season’s sweeter side and are happy to include it in this week’s share as a taste of what is to come.