This Weeks Share: Head Lettuce, Baby-Greens-Mix, Green Garlic or Scapes, Kale, Growers Choice item, Radish Pods (aka rat-tails) and Strawberries.
Head Lettuce: We still have plenty of fresh, crisp heads for you. I will expand on thoughts of this season. We may have to call this year the season that kept on giving greens….and giving…and giving.
Baby-Greens Lettuce: More lettuce in the baby-leafed (micro), mesclun mix, occasional baby endive, mustards and chard varieties for you this week. A ready made fresh and flavorful salad in a bag! We, just like you, have been eating a lot of this!
Green Garlic or Scapes: The green garlic roots or the garlic tops (scapes) is more garlic for your kitchen. I hope your meals nor your palette tire of it. We find the tops have a more subtle flavor than the roots (bulbs). Both are definitely worth eating raw or lightly saute’ and add to any dish. One way to preserve the spring garlic, which I have found to work great is in butter.
Green Garlic Butter by Love Farm Organics kitchen
- 4 stalks of green garlic minced well. Scapes and green bulbs work alone or together.
- 1/2 lb of unsalted butter (2 sticks) at room temperature (warm but not melted)
- 2 Tbsp chopped fresh sage leaves
- 2 Tbsp chopped fresh thyme leaves
- Sea salt and fresh pepper to taste
- In medium bowl mix the garlic, herbs, salt and pepper.
- Fold in the soft butter. Mix well.
- Store in glass bowl or reusable container in the refrigerator and spread on crusty bread or to cook with. Yum!
Kale: Lovely bunches of red and green Russian kales make it into the share this week. The flavor of the kale in this cooler than usual spring has been sublime. We enjoy munching it raw, especially the stalks in the fields….just like celery! It’s flavor is earthy and green, fresh, rich and nice with absolutely no bitterness…just kale’ness. If you don’t do kale raw, give it a light cooking. Kale is wonderful braised and this recipe is a great twist on things kale.
Sweet Apple Walnut Kale from Feeding the Whole Family by Cynthia Lair
- 1 bunch kale
- 2-3 Tbsp butter
- 1/2 apple, very thinly sliced
- 1/2 cup walnuts, coarsely chopped
- 1 Tbsp unrefined cane sugar or brown sugar
- 2-3 Tbsp apple juice or cider
- 1 Tbsp tamari
- 2 tsp unfiltered apple cider vinegar
- While washing kale pull away leaves from mid-rib. Discard (or eat!) the stems and tear leaves into bite-sized pieces.
- In small bowl combine juice and tamari and set aside.
- Melt butter in large skillet at med-low heat. Add apples and walnuts and saute’ for a few minutes. Sprinkle the sugar over the apple and walnuts and evenly coat them. When apple has softened add kale.
- Saute over medium heat until leaves turn a brilliant green. Pour bowl of juice and tamari into skillet.
- Cover tightly and cook 5-7 minutes or until leaves are tender. Taste check for doneness: greens should be tasty, not bitter: still green, not gray. Dress with vinegar before serving.
Growers Choice: This week we have a mystery item. It will likely be a nice bunch of radish, a bunch of rapini or a bunch of scallions. They are all equally good and delightful.
Radish Pods: My new name for the rat-tailed radish is ‘radish pops’. We can also call them aerial radish, sky radish, radish pods….I hope you enjoyed them last week as we have some more for you. If you didn’t use them perhaps now is the time to stir-fry the lot. Or try this marinade that gets almost to a pickle…. You can make these in as little as eight hours.
Quick Pickled Radish Pods by Doreen Howard
- 2 cups radish pods
- 1 tsp sea salt
- 2 Tbsp rice wine vinegar
- Ground black pepper
- Sesame seed oil
- Put pods in a mixing bowl and sprinkle with salt. Cover and chill in refrigerator for 30 minutes.
- Drain accumulated liquid and rinse to remove the salt. Pat dry with paper towels and return to bowl.
- Add rice wine vinegar, a dash or two of ground black pepper, and a couple drops of sesame seed oil. Refrigerate at least eight hours before serving. They are flavorful with a hint of pickled.
Strawberries: Glorious, delicious strawberries make it into everyone’s share this week. They are firm, sweet and tasty and absolutely free of any harmful chemical sprays. However we don’t yet have the numbers for the berry-share so we hope this can tie those over. While picking this morning, we lamented over the incredibly low ripe yield in the rows. We are certainly hoping for more to ripen as the days go on.
We are still very rich in lettuce and greens, biding our time waiting out the ripening of peas, more roots, broccolis, cauliflower and the summer squash so we hope you dig those salads.
I’ll have some more news and stuff later tonight…..stay tuned…Thanks!