This week is a lot like the last, with a few more peas and strawberries. In the next couple of weeks, we can expect mulberries, then raspberries, zucchini, and cucumbers.
|Top, LtoR: yellow snow peas, snap peas, shungiku,
english peas, great lake lettuce
Bottom, LtoR: onion scape, microgreens, strawberries,
garlic scapes, Chinese broccoli, spinach
sugar snap peas
yellow snow peas
great lake lettuce
|spring onion, rhubarb, Chinese butter lettuce|
Chinese butter lettuce
|very top: romaine lettuce
top: bean sprouts, young squash, basil micros, yu-choi
bot: amaranth, red sail lettuce, Chinese snow broccoli,
mixed salad greens
red sail lettuce
micro basil (purple & green)
Chinese snow broccoli
young squash (actually spaghetti, but treat like zucchini)
extra sugar snap peas
extra English peas
New this week are the English peas and the young squash. Both are pretty straightforward.
A variety of garden pea, the pods of these guys are inedible. Store them loosely in the plastic bag in the fridge. Crack them open and ‘shell’ the peas to get access to those green globes of ultimate garden fresh flavor. It takes a lot of pods to get an appreciable pile of peas, so unless you live alone, you won’t be serving these alone as a side dish. They can be eaten raw or lightly blanched. A few ideas for small numbers of peas: a salad garnish; blanched and mashed with mint and parmesan; added to a mashed potato dish; added to a pureed soup for color and nutrition. The surprising pairing that shows up over and over for fresh peas is fresh mint, and I have to vouch for its bright flavor and fresh taste.
This is actually a green spaghetti squash. David’s family likes them young, so he put them in the shares. He says to use it much like a zucchini, but that it has a slightly sweeter flavor.