Summer 2019 Week 9 (July 30th)

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Mizuna greens, beets, carrots, spinach, salad mix, romain, kale, bok choy, japanese eggplant, cherries, kohlrabi, persian cucumber.

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Summer 2019 Week 6 (July 9th)

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Beets (with greens), zucchini, cilantro, baby spinach, spinach, bok choy, asparagus, radishes, broccoli, miniature romain, cherries.

Lets use the whole beet! Here’s a recipe for beets with greens and I’ve seen other toasts where you just lay steamed/roasted beets and their sauteed greens over gorgonzola or chevre on a thick slice of toast. Or here’ is a risotto for a quick one-pan dinner. Or this savory crumble for a unique show stopper. Since it’s summer grilling the zucchini and spring onions along with your choice of protein sounds right. Use the cilantro to make a creamy dressing and/or cilantro lime rice. Turn it into a rice bowl, taco, etc.

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.