Week 3- Harvest Notes

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.