First week of summer. The crew has spent the last two weeks planting, weeding, and prepping for the summer growth. We have a mix of greens and other items. I’m including a link to each of the items in our list of “how to store and what to cook” page.
Rhubarb – Tasty with strawberries (on sale all over you’ve probably noticed)
Artichokes – Tricky to peel and cook, but fresher than anything in the store.
Scapes – We have both garlic (pointier) and shallot (hollow at the bottom). Don’t use the flower from the end, but use them wherever you’d use garlic or onions.
Young garlic – Use them like you would a green onion — the garlic shouldn’t need peeling.
Sorrel – I’m not 100% on the sorrel — not sour enough. It could be French sorrel, or maybe a young kale. Regardless, it will be good in a salad or lightly cooked.
Dandelion greens – A little bitter. Tasty wilted by a hot dressing or hot dish (meat, veggie stew, grilled fish).