Salad Turnips A very different vegetable than the fall storage turnips you might often think of when you hear ‘turnip.’ These are delicious and juicy raw. We snack on them whole or slice them for salads. Try them roasted or sautéed if you want to bring out the sweetness. The greens are perfect sautéed lightly or raw in salads.
Kale A dark green variety that is ideal for kale chips, soup, massaged kale salad, or basic steamed kale recipes. You’ll see little bug bites from flea beetles who have long since flown off, leaving behind nothing but an aesthetic blemish.
Radishes A french breakfast variety that is deliciously sharp. The greens are edible but an acquired taste- they are much tougher and more bitter than the more palatable turnip greens.
Lettuce Heads This week you have three types of lettuce. The butterhead has inner leaves that form a head, like cabbage. The outer leaves are tender and the inner leaves are even more so. The Romaine is super crisp and the red leaf lettuce is somewhere in between on the crunchiness spectrum.
Salad Mix The mix includes more lettuce this week so it isn’t as spicy. If the mustards are too sharp for you, try toning it down with some of your head lettuce or a sweet salad dressing.
Sugar Snap Peas We’ve been snacking on these raw and savoring the opportunity to eat something so crunchy and healthy! If you don’t finish them off by snacking right out of the bag, add them to salads or stir-fries.
Oregano More oregano? We just can’t help but add it to your shares because it is so bountiful and gorgeous in the field. Hopefully you’ve been finding it handy to enhance soups and other savory dishes. Remember, you can always hang it upside down in a well ventilated area and dry down for weeks until it flakes for oregano that will store for months.
Scallions These green onions can be used in stir-fries, salads, savory pancakes, baked potatoes, or eggs.