Asparagus – which only comes in big bunches for a couple weeks a year – and rhubarb – which could come in big bunches all summer long, so we’re trying to space it out.
If you’re a pickler or canner, put some of this asparagus up as a pickle. I will try to put up something that will work tomorrow, even for small batches and people who don’t can much. I find the rhubarb stores a bit longer if you chop off the leafy and the knobby ends. We’re trying to space it out to every couple weeks, so you can do rhubarb pie or jam all in one go.
If I was making a menu for the week, it would include salad for lunches Weds, Thurs, and Fri (using the flowers and baby kale as well). Asparagus would be a side two nights, collards would be a side (maybe with chops or black eyed peas). The scapes and onions work well into everything. Um, now that I look at that, you didn’t need help with the menu. BUT — I’ll try to get some novel recipes up for the profligate items like asparagus and rhubarb (because I need to use them up too, I’m working late all week, and I want you to make tasty meals that don’t all taste the same).
edible flowers (fuscia I think)
extra mixed greens
extra spring onions
(I might have mixed up the bags for the medium. If you have the small and got collards and scapes, that would explain it. Apologies in advance.)