Summer 2019 Week 4 (June 25th)

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Chrysanthemum greens (shungiku), salad mix, spinach, chinese broccolik swiss chard, butter lettuce, miniature romain, radishes, sugar snap peas, mustard greens, broccoli, asparagus, zucchini, purple kale.

Loved this chinese broccoli recipe tonight, if you have more energy than the usual steam and serve with oyster sauce. I also made the chrysanthemum greens with tofu using this recipe and served with rice. A quick pickle that I like is to take toss thinly sliced radishes with salt until wilted and water is released.  Rinse with water several times, drain well and add a teaspoon of sugar and a couple tablespoons of rice vinegar. I can’t remember the last time we got butter lettuce, so this is a real treat! Use it as a lettuce wrap for meat or this simple salad with a shallot vinaigrette.

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