I’ve been swamped the early part of the day, but I want to get the lists up first so you know what you have in your share. Pictures to follow as soon as I can unpack my box.
great lake lettuce
strawberries (just a couple, they just started to ripen)
green bean sprouts
red sail lettuce
Chinese snow broccoli
purple basil microgreens
purple radish microgreens
baby bok choy
baby yu choi
|Top left moving clockwise: spinach, great lake lettuce, oregano,
asparagus, box of strawberries, bean sprouts, and basil micros
|LtoR: young garlic, shallot scape, garlic scape (has leaves),
|top: red sail lettuce
bottom: shungiku, red amaranth, Chinese snow broccoli
|top: romaine, wheat grass / microgreens, bok choy, baby spinach
bottom: yu choi, watercress, swiss chard, green amaranth
These are mild relatives of onions, and I’m guessing most of you are familiar with them. Great with potatoes, or in sunchoke soup (sorry, I couldn’t resist).
These are the new green with tiny flowers on them (at least in my batch — it was how I could tell them from the Yu choi and the green amaranth). They are peppery relatives of the mustards, and really pep up a salad in small doses. Also good as a bed for grilled meats and seared scallops, where the heat of the juices can slightly wilt the greens.
Apparently this is the young leaves and stalks of rapeseed, better known in this hemisphere as Canola. Treat as you have the Chinese broccoli and mustard greens, as the flavor and preparation are pretty close. David told me that the stalks are tastier than the leaves and that he likes them lightly blanched with a sprinkle of salt.
You’ve got a passle of young garlic, and that is a great start to some pesto. I’ll get a recipe up in a day or so for several variations that will store well. If you’re already a pesto pro, try a little variation — watercress pesto, or a milder spinach pesto. If you’re a fan of oniony flavors, a scape and garlic pesto is a simple topping for any pasta.