BASKET: ( 0 )
This week your share may include…
- Green Garlic: These are the young shoots of the garlic plant. They have a mild garlic flavor and can be used like green onions – chopped & sprinkled raw over salad or sauteed.
- Garlic Scapes: These are the tasty flowering stems from garlic and like the leek scapes, they are solid all the way through. I like to toss them with a bit of olive oil & salt then roast them whole – like you would asparagus – until slightly carmelized. They can also be diced & sauteed to add a mild onion or garlic flavor to any dish. Learn more about scapes here.
- Bunched Greens: Choose from mizuna, arugula, and rapini. The mizuna has frilly leaves and very mild flavor. Arugula has lobed leaves and a stronger flavor, but is not at all spicy. Rapini (aka Broccoli raab or Sessantina Grosso) has slightly savoyed leaves and a spicy flavor. All of them can be added to salad or sauteed.
- Lettuce Mix: Salad days are here!
- Napa Cabbage: When picked small these can be used like bok choi – the green leaf is flavorful, the white stem is mild & crunchy. Great in stir fry but it also works anywhere cooked greens are called for – lasagne, spanikopita, over pasta, or in a fritata. This Soba Noodle Salad is one of my favorite ways to use this.
- Spring Onions: These baby walla walla onions have a tiny tender bulb and the greens are good too.
- Onion Scapes: These are the tasty flower stalks from onions and are similar to garlic scapes, but have a thick walled stem that are hollow inside.
- Baby Turnips: These tiny tender hakuri salad turnips are sweet but not too hot. Both the bulbs and greens can be eaten raw or sauteed.