DIGGING DEEPER

In Your Share (May 25th edition)

This week your share may include…

  • Arugula: Occasionally, out sheer of desperation, in a moment of weakness, I buy arugula at the store. And I am consistently underwhelmed.  This is the real stuff and it rocks!
  • Fennel Greens: Anise flavor of the fennel leaves & stem adds a new twist to salads. Stronger flavor raw, mild flavor when cooked. 
  • Green Garlic: Cute little bunches – just chop up the whole thing and use it fresh to add zing to salad or salsa. Or saute like regular garlic 
  • Mizuna: As you may have guessed from their rather large succulent leaves these have been enjoying a balmy existence inside the hoophouses. 
  • Spring Onions: Use these raw like a green onion, or cooked.  
  • Mustard Greens: Spicy in salads, mild when cooked. 
  • Radish: Try one of these French Breakfast Radish’s sliced on a baguette with lots of good butter. 
  • Rosemary: The plants have been in full bloom all month and the bees have been loving that! Now we get to enjoy some too.