Spring 2015 Week 4 (Apr 28th)

This week looks better. Three signs of spring: asparagus, rhubarb, and tiny lettuce. I’m posting pictures below of the bags as they broke down, rather than the small vs medium shares. The carrots are small with greens, which is initially daunting.  The greens are edible both cooked and raw (mixed in with a salad).  The tiny carrots have thin skins, so you don’t need to do much beyond washing them really well.  If they’ll be in the fridge for more than a couple days, cut the tops off — the greens drain the roots and make them squidgy.  Rhubarb is the odd man out for recipes this week, but you can use it in a lot more than strawberry desserts.

TOP collards, chard  MID baby lettuce  BOT purple and green asparagus
TOP collards, chard MID baby lettuce BOT purple and green asparagus (this might be the medium bag)
TOP rhubarb, carrots, mixed greens and spinach  BOT watermelon radish, baby red kale, edible flowers
TOP rhubarb, carrots, mixed greens and spinach BOT watermelon radish, baby red kale, edible flowers
MORE asparagus, kale, baby lettuce
MORE asparagus, kale, baby lettuce (or maybe this is the medium bag)
This keeps the asparagus fresh for over a week.  There's about an inch of water in the bottom.
This keeps the asparagus fresh for over a week. There’s about an inch of water in the bottom.
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