So What's in the Share?
Spinach: again! Enjoy it. See notes above.
Mini Lettuce: These heads fall apart into little leaves when you cut the bottom of the head. Great for so many uses.
Cilantro Or Radish: You choose!
Cooking Greens Choice (choose 2) 3 Kinds of Kale, Swiss Chard, Bok Choy: Our first EVER harvest from the fields in Pepperell (all the rest has come from the greenhouses, which are technically in the fields, but it seems like a pretty momentous harvest to me.
Arugula, Micro Greens and Pea Tendrils (choose 2 bags): Yes, there really are pea tendrils this week. The arugula is extra tender. Micros, are "fancy vegetable sprinkles" as another farmer once said. They make a great salad on their own, or you can add them to salads, sandwiches, tacos . . .
So many greens - but not to worry, I see more roots in our future.
RECIPES (from our recipe Queen, Jess Girotti)
The sharp bite of arugula mixes perfectly with the tang of vinegar and the saltiness of green olives and pecorino romano.
Don't knock it 'til you've tried it! Boston and Bibb lettuce are the typical choices for lettuce soup but any of the sweeter lettuces would work here as well.
My kids aren't huge fans of a tyipcal lettuce-based salad so I like to switch it up with a lettuce free salad every once in awhile. This one not only tastes good but is gorgeous as well.
Caramelizing the scallions brings out their sweetness. Use this sweet and savory sauce on pasta, in soups or on fish or burgers.
I love this recipe because you can mix and match the greens to use what you have on hand and it always comes out
Perfect for a "hooray we're vaccinated" spring barbecue! You can get dried hibiscus flowers on Amazon and use the rest for tea (or more cocktails).
I love the smoked gouda in this and the endive-walnut side salad is the perfect accompaniment!
