Crazy day yesterday. Apologies to anyone affected by the flat tire halfway through the delivery day. This is our last week of the spring season, and then we have two weeks off to get ready for the summer shares. Please sign up if you’ve been happy so far. Consider going for a larger share and splitting it with a neighbor / relative. I promise the variety only increases. We’ll see less of the greens (though many varieties of lettuce will probably make lots of appearances early on), and much more of the summer-y vegetables. Last season, in these weeks, we saw summer squash, cucumbers, peppers, chard, berries, peaches, tomatoes, broccoli, kale, apples, melons, beets, sorrel, kohlrabi, turnips, choy, baby carrots, fennel, amaranth greens, purslane, artichoke, arugula, lettuce, peas, goji berry greens, basil, collards, apricots, cherries, garlic, scapes, mustard greens, turnip greens, rhubarb, dandelion, and strawberries.
This week’s share:
lettuce (best for braising)
chard (I ended up with collards due to a counting issue, ignore picture caption)
mixed baby greens
goji berry greens
The goji berry greens are new. Remove the leaves from the stems. They can be used in salads, soups, most places you’d put spinach, and also in tea. They’re rich in anti-oxidants and vitamins.
The lettuce, thanks to the really warm weather following quickly on really cool weather, is a little too tough for salads. David called it “braising lettuce”. Give it a very short saute with some olive oil and a few tablespoons of stock (or salt, pepper, and water) and serve as a side dish or under some grilled fish.