Summer 2013 Week 5

ApricotThe first fruit! I don’t mean to be so chirpy as things come into season, but some veggies and fruit, straight from the farm (or tree/vine/bush) are vastly superior to things in the store. Apricots are one of them. They’re pretty delicate, so you’ll get a few that are riper and probably bruised. Just eat those first. Put the greener ones in a paper bag on the countertop and check them daily until they’re ready to eat. Going forward, David will be trying to keep just ahead of the fruit, picking them while they’re still a day or so from perfect so they won’t bruise so badly in packing and drop off.

For the onions, trim the tops and put the onion in the fridge. Use them up fresh instead of storing them.

The lettuce will keep much better if you wrap it in paper towel and then loosely in plastic before putting it in the crisper.

Mizuna (Japanese mustard) is a slightly spicy green suitable anywhere you’d use arugula (it is milder than arugula generally). Salads, light soups, stir fries, as bed for pasta or grilled meat.

My family eats all my agretti up as salads, which takes a lot of leaf picking and purchasing some tomatoes. Helena sent me two tasty uses for it to share, though. Here’s one for pasta so Italian it is actually in Italian (here’s a translation). And here’s one for an easy but very elegant omelette dish.

Artichokes. I’m not doing a good job using mine up. I find them intimidating because I only see them a couple times a year, although David is growing more and more of them. Longtime members know I swear by Mark Bittman for easy to understand and prepare recipes. Check out this article and especially the accompanying video for some good pointers.

Purslane. This “weed” is incredibly nutritious…. lots of beta carotene, magnesium, potassium, and omega-3 fatty acids. Last week I just used the leaves in a salad, and that was finicky picking to get a meager amount of stuff. It turns out you can remove just the larger stems and dirty roots, chop the rest, and use it in the recipes above for agretti. Add to omelets, pasta, soup, or quiche.

SMALL
yellow onion
red onion
white onion
mizuna
agretti
summer squash
apricots
peas (sugar snap, but these are at the shell pea stage)
green beans
red leaf lettuce
kale

MEDIUM
artichokes
rhubarb
Thai basil
purslane
collard greens
kohlrabi
extra lettuce

Top: peas, mizuna, beans, apricots, agretti;  Bottom: lettuce, kale, onions, squash
Top: peas, mizuna, beans, apricots, agretti; Bottom: lettuce, kale, onions, squash
Top: purslane, Thai basil, lettuce;  Bottom: artichokes, rhubarb, collards, kohlrabi
Top: purslane, Thai basil, lettuce; Bottom: artichokes, rhubarb, collards, kohlrabi
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