We’re very excited to get this first week of our spring season underway! We uncovered what we hope will be the last of the frost cloth covered beds over the weekend and have our sights set on a warming, fulfilling and productive month of March.
An important note for our Downtown Union Street members and those Gainesville based market regulars: the downtown market will be moving back to the Bo Diddley Community Plaza beginning tomorrow, March 2nd. The address of the new market set up is 111 E University Ave, Gainesville, FL 32601. We will be back at our old spot in the plaza. Keep an eye out for the Frog Song banner!
We’ve got an excellent first spring share for you this week, and as we move deeper into the season, we’ll have new fruits, squash, cut flowers and more!
In your share this week will be:
Tokyo Turnips: Tokyo turnips can be pickled, roasted, sautéed, or boiled in soups. You can use them as a garnish or serve them alongside poached or grilled whole fish or roasted meat. I shave raw turnips into my Romaine salads for an added tender, mild-spice. You can also steam or sautee the greens!
Choi: A wonderful stir-fry green with numerous applications. Here is an excellent, very simple Salmon and Choi recipe that calls for broiling a filet of salmon atop a bed of chopped, tender choi. Adding dill (also in the share this week) only makes it better.
Kohlrabi: These “German Turnips” bulbs are incredibly tender and can be utilized in braises, soups, and sautees. Be sure to utilize the greens too! They’re delicious and can be eaten raw in salad if they’re young and tender, or sautéed or steamed like mustard greens. they’re delicious and can be eaten raw in salad if they’re young and tender, or sautéed or steamed like mustard greens. Here is an excellent list of 5 delicious kohlrabi preparations. Enjoy!
O’ Henry Sweet Potatoes: Scrubbed, sliced and roasted, or boiled & mashed, these O’ Henrys are incredibly sweet with a creamy texture, and are loaded with Vitamin A, beta carotene, vitamins C, B6 and E, as well as potassium.
French Breakfast Radishes: Known for their oblong shape and vibrant fucshia coloration, these radishes tout a mild peppery kick and a crisp texture. Whether enjoyed raw or cooked, these French Breakfasts won’t hang in your fridge for very long. Here’s an awesome recipe for sauteed radishes.
Romaine Lettuce: Braised, included in soups or used in a Caesar, the tenderness of these leafy greens will keep you away from the supermarket.
Carrots: These slender and sweet beauties (a cultivar known as Mokum) are best enjoyed raw as a crunchy snack. For longest storage, remove tops from the roots. You can use carrot tops, finely chopped in soups or pestos, or throw the entire things into veggie stock.
Dill: This aromatic, flavor filled herb pairs well with seafood, with carrots and kohlrabi in a stew or soup, in a potato salad, or finely chopped in a salad dressing!
Red Mustards: (Family Shares Only) Don’t let the word ‘mustard’ scare you off! These red mustards are much more mild than their green counterparts and make an excellent addition to a braising mix, a sautee, or a mixed green steaming.