In Your Share (March 29th edition)

This week your share may include…

• Cauliflower: The flavor of these little spring cauliflower heads is unbeatable!
• Collard Greens: This time of year the greens, raab & broccolini can get a little overwhelming so check out these NY Times recipes if you need a little inspiration. 
• Collard Raab: The tender new shoots from collards are unbelievably sweet this time of year. 
• Kale: I love these beautifully frilly kales! The dark purple one is called Redbor and the green is Winterbor. They are stalwart performers through the winter and well into spring when they start to bud and we can pick…  
• Kale Raab: Comes from the flowering stalks of the kale plant. Most of our winter brassicas are biennials. They are planted in the summer, grow through the fall and winter. Then as the days start to lengthen in the spring, their biological clock goes off and they start to flower. These flower buds are the delicious raab you will see in your share over the next few weeks. 
• Leeks: This variety, King Richard, is unusually long and white which means more tender flesh. The green tops are tougher, but still have good flavor – I often use them in soup stock. 
• Onions, Copra: A long-standing favorite – stores well & good eatin’.
• Popcorn, Heirloom Early Pink: You can pop the whole cob in the microwave if you want to – just put it in a brown bag, run on high for 1 min, dump out popped kernals, then run for 20 sec intervals until everything has popped, about 3 min. Watch it carefully because the cob can catch on fire. There are almost always a few unpopped kernals at the end, but it makes a nice little bowl of popcorn. Or take kernals off the cob and pop using your preferred method. 
• Potatoes, Red: From our friends at Mustard Seed Farm
• Purple Sprouting Broccoli: Everything is edible – tender stem, leaves and that cute little florette. 

New for the next pickup: homegrown dry beans!