Lettuce Heads You have two varieties in your share this week. The more upright is called Magenta and it is a summer crisp, which means that it falls somewhere between a romaine and a leaf lettuce on the crispness spectrum. The other is a butterhead called Merveilles des Quatre Saisons. It makes a head like a cabbage and is incredibly tender and “buttery”. The flavor is very mild and the lime green color of the inner leaves offsets the dark red color of the out leaves for a beautiful salad.
Salad Mix This weeks salad greens were gently triple washed and should last better than last week’s salad. It is a mix of baby mustard greens and baby lettuce greens.
Rainbow Chard These gorgeous bunches of colorful swiss chard can be used much like spinach. The leaves are tender and cook down quickly.
Scallions Also called spring onions, these young alliums are a fresh green way to incorporate onion flavor into salads, sautés, miso soup or just about any dish you might otherwise use onions in.
Kale This variety makes amazing kale chips when roasted to a crisp in the oven. You can also make raw massaged kale salads, steamed or sautéed kale side dishes, or kale soups.
Spinach These large leaves are best for cooking but are also nice as salad.
Mint We’ve included a few sprigs of mint in your shares so you can freshen up your ice water on these warm days days, mince and add it to stir-fry, infuse hot tea in the evening or just enjoy the smell:)
French Breakfast Radishes This is the last of the spring radishes since they start looking a little funny after the weather warms. Enjoy, and we’ll see them again in the cool days of fall!
Salad Turnips This unsung crop is bafflingly uncommon in grocery stores but one of our favorites. The tender white turnips are juicy raw in salad or in stir-fries or roasted veggies. The greens are also amazing! Unlike radish greens, which are a little tough and spiny, turnip greens are tender and perfect when lightly wilted or chopped up for salad.