Lettuce Heads You have two varieties in your share this week. The redish one that you also received last week 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 green romaine lettuce called Jericho that is very crunchy.
Salad Mix This is the last week for salad mix until the fall as the baby greens turn bitter in the heat. This week’s mix is heavier on baby lettuce than mustards.
Red Russian Kale Early season kale is the most tender so it cooks quickly and is perfect for raw salads too.
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.
Basil Basil turns black when it gets wet or cold, so store it out of the fridge, use fresh, and wash it right before using.
Carrots These early season carrots are particularly tender and sweet! The greens are gorgeous and if you are ambitious you can use them to make soup stock.
Kohlrabi The beautiful purple vegetable that makes everyone wonder if they are in outer space. Peel the bulb and slice it raw for salads or just to snack on plain. The greens cook up just like kale does.
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.