In Your Share (April 1st edition)

This week your share may include…

  • Rapini: These are the first that we’ve picked this season! They’re the thick but tender center stalks from the brassica family. Use them roasted, sauteed or steamed.  
  • Collards: Even our very occasional sunshine has these putting on beautiful new leaves. 
  • Leeks: Bleu Solaise leeks are sturdy and gorgeous —  their leaves turn to dark purplish blue in the winter. They seemed oblivious through our miserable winter weather and they’re tolerating the warm spring rains as well. Use them as you would onions. 
  • Parsnips: Some of these giant roots look a little rough around the edges, but just peel them and they’ll be great roasted or in soup. They add great depth of flavor to any dish! 
  • Hot Peppers: We had a bumper crop of these Cayenne peppers this summer and dried the extras so you could continue to enjoy them through the winter.
  • Kale Raab: The kale has finally made a come back! You’ll find mostly leaves but also some flower buds too in the mix. Try out the raw kale salad below…
  • Potatoes: These giant Yukon Gold potatoes came from our friends at Mustard Seed Farms.
  • Rosemary: What could be better with roasted potatoes?