Starting at the top from left to right: Red Chard, Broccoli Rabe, Arugula, Beets, Sugar Snap Peas, Japanese Turnips & lettuce.
With week three upon we are starting to receive a more diverse share. Things are looking up and tasting good!
We could not wait to get our hands on the broccoli raab. I have to admit I was jealous last week when I heard that the larger shares were receiving some. We gave the raab a quick steam bath to loosen them up and make them feel good before stewing them in some fresh sausage sauce. The raab and sauce went over some fresh gnocchi from Capones.
We couldn't stop popping the sugar snap peas au natural.
The last honorable mention this week;
The Salted Cod has pickled some baby beets to save for a later date.
Another week of greens! Steve promised some "non greens" next week. Either way another week of great salads with the lettuce and arugula.
Kale and Collards: Southern style with ham hocks
We also had a little Father's day grilling action!
Even the roommates were impressed by this pie, "looks better than Mama Celeste!"
Starting at the top from left to right: mustard greens, turnip greens, mizuna, spinach, lettuce, and bok choy.
After making a nice salad with some of the mizuna and boston lettuce greens we quickly turned out attention to the baby bok choy in share number one. The greens were chopped off the top while the bottoms were halved and braised with some wild mushrooms. We paired these tender greens with teriyaki chicken and brown rice. Next time we would suggest caramelizing the bok choy just a bit more.
Other tips after week one; let the greens soak in a large bowl then a few times around in a salad spinner. Not that we mind, but there is significantly more sand and dirt in these greens than the mega mart variety. It’s still a nice trade off.