Greens! They are coming on in so many varieties and colors now, and we are so happy to have them.
This week in your share:
Pac Choi (similar to bok choy, but greener and smaller)
Head Lettuce (red or green)
French Breakfast/Gloriette Radishes
Herbs (parsley and/or basil)
Flowers: I’ve added Sweet Annie–a wonderful, aromatic lacy green plant. There will be plenty of this to add to fresh cut flower bunches–which should be ready to cutting in the next couple of weeks!
The Pac Choi is tasty and versatile. My favorite way to cook it is chopped up (leaves and stems) and sauteed in a a bit of olive oil. Add some chopped garlic (or garlic scapes!), ginger, or pepper flakes for taste. When the pac choi is starting to soften, add a little water and cook for a 2-3 more minutes–it doesn’t take much. Add some soy or other seasoning and enjoy.
Garlic Scapes: If you’ve never used them, you’re in for a treat. Cut off the white flower bud and chop up the long stem like a scallion. You can use it just like chopped garlic, though the flavor is a bit lighter.
For more garlic scape goodness, check out this article:
Have a great week!
Jess, Justin, Wilson and Ben
Salad in a Jar!
This week we are enjoying the hard-won fruits of our labor as we haul in the greens! In our CSA share we are happy to share:
- Lettuce Mix (with “johnny jump up” blossoms!)
- Siberian White & Russian Frills Kale
- Bunched Arugula
- Radish Bunch
One way to enjoy the abundance of greens this time of year is to create your own, unique “Salad in a Jar.” Use a quart mason jar for a large salad or a pint for a small one. Dressing goes on the bottom, along with anything in big pieces, like chopped ham, radishes, carrots or cukes. On top of that, add things like cheese, nuts or croutons that you don’t want to get soaked. On the top add your fresh greens, cut the size you like. When you are ready to eat your salad, shake the jar and pour into a large bowl. The dressing will be last so it won’t soak your salad until you are ready to eat it. Salad in a jar can be made the night before and stored in the fridge.
Also this week we have rhubarb from my two generous aunts who share our farm. If you don’t have a tried-and-true rhubarb recipe, try a strawberry (or raspberry) rhubarb cobbler, strawberry rhubarb pie, or the traditional rhubarb sauce. You can search for a recipe online, but it’s your basic sugar, water and rhubarb boiled down, with cinnamon added at the end.
Enjoy your bounty and we will see you next week!