In Your Share (June 6th edition)

IMG_0106Somehow our radishes survived the heat wave and continue to be tender, crunchy and not too hot!

Amazing recipes for everything we grow on the farm – including your radishes – are available to members at Cook With What You Have. If you joined our Summer CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Arugula: Beautiful little bunches
  • Cayenne Pepper:
  • Butterhead and/or Red Romaine Lettuce: Perfectly lovely!
  • Dragon’s Tongue Mustard Greens: Such a pretty red mustard! It can be spicy so only add it to salad if you want to kick up the heat : ) Otherwise cooking these greens – even just a quick sauté – will take down the heat but leave plenty of good flavor.
  • Garlic Scapes: Beautiful scapes (aka garlic whistles) are the curly immature flower stalks of our hardneck garlic varieties. I often coat them with a bit of olive oil and salt then put the whole tangled mass under the broiler until they start to wilt and get some carmelized bits – then serve as finger food. Or treat them as you would a garlicky asparagus – roasted or sautéed and added to any number of dishes.
  • Red Ursa Kale:  These days we call many flowering stalks raab, but this is the real thing! Traditionally known as cimi di rapa or sessantina grossa – it is technically in the turnip family but grown specifically for the greens and small tight flowering buds. If the heatwave makes the raab unhappy then we’ll harvest baby kale instead which also makes a lovely cooking green.
  • Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. The seed is now available from Uprising Seed and it is surprisingly versatile – can also be ground into polenta, cornbread or made into masa. Pop it any way you choose.
  • Radish: Choose from Red Round Radish or elongated French Breakfast red & white radish. It’s totally decadent but I love this new twist on an old favorite – french radish & fresh butter – especially good on a warm baguette
  • Hakuri Turnip: One of my favorite spring snacks! This tender sweet white Japanese salad turnip is nothing like traditional winter storage turnips. The greens are good too – sauté them with any of your other greens this week – yum!

Coming soon… spring onions!