I might not get pictures up until tomorrow, so I wanted to be sure we had the list early today. The small share has a really big variety today — lots of stuff coming ripe at the same time. If you could, please show the lovely pile of produce you’re receiving to a neighbor, family member, or coworker. To keep the farm viable, David needs to be supporting about twice the number of families he’s serving now (and that’s WITH an off-farm job).
If history is any indication, the scapes will continue for several more weeks — use them wherever you’d use garlic or green onions, as often as you can. They’ll pile up in your fridge until your only option is turn them into a giant batch of pesto.
Rhubarb and strawberries make a classic pie.
English peas are shell peas, and you probably won’t get enough to make peas as a side dish. But you can get enough to add to salads or pasta for that springy pea flavor. You’ll need to pull the strings to get to the peas, and then the shells are edible with a bit of cooking (a bit more than the peas themselves, but still not much). You could slice them thin and add them to a spring pasta with the peas and a bit of butter / garlic, lightly cooked. You’ll have to experiment — I’m not sure how fibery each individual shell is. AND I’ve made a lovely pesto in the past from scapes, peas, olive oil, and I think walnuts. Find a generic recipe here and experiment at will!
Daikon (long Japanese radish, a little hot) is normally associated with miso or pickles. I made a salad out of mine last week that got better as it sat in the fridge — any radish will work for this. Peel it, cut it lengthwise, and slice it into thin half-moons (the thinner the better). Add a couple shakes of salt and let it sit. Grate or dice a carrot, and maybe a green onion (or the scapes) if you’re in the mood. Toss it all together with a couple tablespoons of mild vinegar (rice wine, white wine, apple), a little sesame oil, maybe some soy sauce (or ponzu if you have it), and lots of sesame seeds. Let it sit an hour or so in the fridge and you’ve got a crunchy salad with a peppery bite.
baby bok choi
Shinghai bok choi