Here we go. Another fantastic week of produce, and we’re seeing a warmer weather evolution. Also, no more chokes, so quite a few of you can breathe a sigh of relief.
|Top moving clockwise: spinach, young garlic, shallot scape,
asparagus, baby bok choy, great lake lettuce
Center: mung bean sprouts and edible flowers
baby bok choy
great lake lettuce
edible flowers (viola)
mung bean sprouts
|Top: romaine lettuce, red sail lettuce
Bottom: red mustard, chinese snow broccoli, green mustard
chinese snow broccoli
red sail lettuce
(+ romaine lettuce for the Tuesday drops that missed it last week)
|Clockwise from top right: blue kale, chinese broccoli,
purple asparagus, bi-color amaranth, chinese butter crunch lettuce
chinese butter crunch lettuce
amaranth greens – bicolor
chinese mustard greens (not pictured, smaller)
bok choy microgreens
|Microgreens, clockwise from top: pea shoots, red mustard,
celery, green mustard
This particular type of flower is a viola. Flowers add a sometimes spicy and delicate topping to a salad or dessert.
Overall, nothing new for storage or suggestions. Treat the greens as you have been and enjoy the more delicate ones now while they are still in season. We’ve been eating a lot of salads. If you find yourself inundated with lettuce, you can always sautee it quickly in butter for a change or turn it into a light soup. And while sometimes you feel flooded with a certain veg, at other times the portions feel too tiny to make up a dish. I’ve also been collecting the small bunches of hardier greens (mustards, kales), saving them up to make something worth throwing together with a ham hock and some black eyed peas for my largish family.