BASKET: ( 0 )
This week your share may include…
- Garlic: This looks more like what you’re used to buying in the store, but these have not been cured at all. We pulled them out of the ground this morning so they’re still green on the inside and won’t store well so eat them sooner rather than later! The variety is Music.
- Kohlrabi: Don’t be afraid! Never before have you met such a versatile vegetable. Peel off the outer skin and inside you find a sweet treat – imagine a cross between Jicama & Broccoli. Good raw with dip or grated on salads. Want to cook it – they’re good roasted or sauteed. And I bet they’d make a fabulous fritter!
- Lettuce Heads: Finally with this heat they have started to grow! Huge tasty crispy sweet heads of romaine lettuce this week. The green is Costal Star and the red, Outredgeous, was bred and selected right here in the PNW for organic production by Frank Morton at Wild Garden Seeds.
- Spring Onions: The bulbs are getting bigger and they have nice big greens on them too.
- Onion Scapes: These are the tasty flower stalks from onions and are similar to garlic scapes, but have a thick walled stem that are hollow inside.
- PEAS!! Sugar snap peas are at the peak of their flavor and production right now. Like sweet corn, the sugars begin to turn to starch as soon as you pick them so eat them asap. But I didn’t really have to tell you that – bet some people’s peas barely made it through the ride home…
- Radish: This is the first year we’ve grown this variety called Cherriette and I’m impressed! They have a nice sweetness that balances out the spice. You can cook the greens too.
- Hakuri Turnips: These tender salad turnips are sweet but not too hot. Both the bulbs and greens can be eaten raw or sauteed.
Coming soon… Fava Beans!