BASKET: ( 0 )
This week your share may include…
- Beets: This Early Wonder Tall Top variety is a consistently early and sweet red beet! I love roasted beets and borscht, but mostly I just boil them because it’s so easy. You can put all of them into the pot and boil until tender – just poke them with a fork like you would a potato. Then drain, cool and the skins will just slip right off. At that point you can make whatever you want to with them. Or put them in the fridge and make use them later. Beets cooked this way, cubed, dressed with balsamic vinagrette and tossed with roasted nuts & chevre were a big hit at the farm lunch today. No link to the recipe – that is the recipe.
- Dill: I love fresh dill chopped and sprinkled on sauteed peas or with roasted beets or on borsht.
- Fresh Garlic: This is lots bigger than green garlic, but a little different than what you usually see at the store. These heads are almost full size with nice big cloves inside, but they have not been dried down so the result is fresh, juicy bursting with flavor garlic. Enjoy them while they last!
- Mizuna: One of the very most versatile greens – it’s frilly leaves make a very mild salad or are good sauteed.
- Lettuce Heads: Gorgeous red with pointy leaves is Malawi and the beautifully ruffled green is a variety called Two Star.
- Spring Onions: Use these raw like a green onion or saute them.
- Sugar Sprint Peas: The eagerly awaited sugar snap peas have finally arrived! Eat the whole pod and peas. If you don’t eat them all on the way home, try this simple recipe.
- Radish Bunches: Easter Egg radishes are all different colors of red, purple, pink and white and make beautiful bunches! As long as the weather remains cool, they’ll be sweet and crunchy.