Always with the first CSA share of the season we’re celebrating the greens – arugula, fava greens, mustard greens, and don’t forget to use those turnip greens too! The recipe packet has some great greens recipes – everything from fresh salads to heartier stews. Much of the share hardly needs to be cooked this time of year – snack on radishes & turnips raw, make arugula and fava greens into a quick spicy salad, or put the garlic scapes on the grill for just a minute or two. The spring veggies are so tender and flavorful I think they shine with a lighter touch so the bright color and flavors come through. Enjoy!
You can download Recipe Packet for this week’s share HERE.
This week your share may include…
- Arugula: I learned one of my favorite arugula dishes at the Busy Corner, a quirky neighborhood restaurant now sadly long since gone. They served up 2 perfectly poached eggs on a lightly dressed arugula salad that was sprinkled with pimentón de la Vera and served with toasted baguettes. So simple and so good!
- Beets: The last of our winter beets – they have served us in good stead through spring.
- Fava Greens: I think these are a very interesting and tasty greens. They have some of the heft of spinach with a mild but complex flavor. I can taste the fava bean in there, but they’re also slightly nutty with a hint of artichoke. I love adding them to salad, but they’re great sauteed too. Whatever you do, use them fast as they don’t last long.
- Garlic Scapes or Whistles: These are the tender tangled flower stalks from Early Chinese Pink garlic. True to it’s name, this is our earliest variety – it flowers first and the bulbs mature early too. Scapes are easy to use and tasty raw or sauteed. This variety is on the spicy side when raw so it’ll add a nice kick to a salad. The flavor mellows when you cook them.
- Green Garlic: In the fall when we plant our regular garlic field, we always save a few cloves just for green garlic. These are planted on a much closer spacing – just a few inches apart – and harvested early in the spring. The bulb end is most tender and can be used raw or sauteed. The tops are flavorful too they just take a few minutes longer to cook.
- Lettuce Mix: I love my winter greens, but I also look forward to the return of the simple lettuce salad.
- Mustard Greens: These are spicy when raw and add a nice kick to salads. When cooked they lose the kick, but happily keep the good flavor.
- Radish: These are such a nice peppery snack – I love them just plain. Or try this radish butter spread on fresh bread.
- Turnips: These are not your grandmothers turnip – they are pure white, crunchy, mild japanese salad turnips. The variety is Hakuri and the greens are tasty too!
Coming soon… cherry tomato plants for your garden!