Welcome to the spring shares. Here is the list along with some storage tips for the veg.
Mixed greens, kale, spinach, arugula – wrap the greens up in a paper towel (or put it in the bag with them) before putting them in the fridge. They’ll keep better. The arugula isn’t too sharp, so you could mix it into salads (with other greens) or quickly wilt it in the skillet.
Carrots – the tops are edible, but separate them from the roots before storing them. These are carrots from last season that have been in the ground — they want to use that root energy to grow, which means squishy carrots if the green stay attached.
Asparagus – store it upright in the fridge in a cup of water. They’ll stay crisper.
Miner’s lettuce and red kale – both good raw, but give them a good wash. Add them to salad, or serve them by themselves with a squeeze of lemon and olive oil.
Radishes – I ate mine with cheese and olives while I was taking pictures. The watermelon is very mild, but the black (especially the skin) is pretty “radishy”. Both are good raw or cooked, but if you’re not a fan of radishes, definitely cook the black radish with some butter, salt, and pepper (and maybe cardamom or coriander). It is definitely fun to try radishes that aren’t red, tiny, and sold in bunches.
baby red kale
extra mixed greens