Welcome to the summer shares! I’m happy to see a few new and happy things here in the share, signs that the summer produce is starting to roll in.
For new members, a few quick tips: The greens will keep very well if you put them in a plastic bag with a paper towel and store them in the crisper. The turnips (and any leafy root for that matter) will keep better if you remove the tops before putting them away. The tops are edible, though not as tasty as the other greens we receive most weeks.
The foreigners (to most folks) this week are scapes, the flower stalks of the garlic and onion family. Chop off the flower part and any woody bits from the bottom, and use sort of like a green onion that needs a bit more cooking. They have milder flavors, and make great pestos as well. The agretti (sometimes called saltwort or barilla) in the medium share is new to most as well. Similar to sea asparagus or sea beans, this is a Mediterranean succulent with a slightly salty flavor. I picked the leaves off of mine and tossed them with mozzarella, tomatoes, olive oil, salt, and pepper. Sorrel is sometimes called lemon spinach — toss the leaves into a larger salad for a bright taste. Mizuna is nice as a bed for grilled meat, simmered in a simple Asian style soup, or quickly sauteed with garlic.
beet greens (treat like chard)