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