It’s time for summer salad! The butterhead lettuce and spinach in your share are easy to make into salad. The radish and hakuri turnip make a nice addition also well. But did you know you can also add mild mild mizuna or spicy dragon’s tongue mustards to the mix? Add raw or baked the garlic bulbs to your salad dressing and top with a few roasted garlic scapes on top and you’re set for the summer heat!
Amazing recipes for everything we grow on the farm – including great salad suggestions – 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…
- Butterhead 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.
- Spring Garlic: This spring garlic brings us all the flavor of a full sized bulb and comes in months ahead of the regular garlic harvest. The whole thing can be sautéed just as you would a garlic clove or use the white bulb and tippy tops raw to spice up your salad or soup.
- 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.
- Italian Spring Raab or 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.
- Mizuna: A lovely mild flavored asian green that goes well in salad or stir fry.
- 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
- Spinach: Yum!
- 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!