We have an excellent share for members this week including:
O’ Henry Sweet Potatoes: White-skinned with sweet white flesh,creamy texture and good flavor. These an excellent boiled and mashed, pureed, or roasted.
Easter Egg Radishes: With shades of cream, pink and scarlet, Easter Egg radishes invite you to pull out your inner chef by working with color as well as taste. To prove how delicious these are with little preparation, I’ll share of my favorite simple recipes for them, which is now my go-to snack. Follow the link here
Green Cabbage: Coleslaw and sauerkraut are awesome, but there are hundreds of recipes that maximize the tenderness and versatility of quality grown cabbage. Serious Eats documented 18 of their favorite cabbage preparations, and they’re pretty tantalizing. Follow the link here.
Carrots: These beauties 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 thing into veggie stock.
Broccoli: The “Green Magic” variety we grow on the farm carries a very palpable natural sweetness and tenderness. Braise, steam, sautee or make a slaw! You really can’t go wrong.
Fava Shoots: The olive-green leaves have a consistency and texture like spinach. The tenderest of leaves may be tossed into a salad. Fava shoots can be processed in a variety of ways: made into a pesto, steamed, folded into an omelette, baked atop a pizza or used in a soup.
Mixed Baby Lettuce: An incredibly tender blend of salad mix seed from Johnny’s Seed Co. The baby leaves are pre-bagged and washed for a ready made salad, just pour in a bowl and dress it up!
Dill: Believed to originate in the Mediterranean, West Africa and Southern Russia, fresh dill is the tangy kick to any pickling recipe, salad dressings, or seafood dish. Dill is unique in that the both the leaves and seeds of the plant are used as a seasoning. The fern like leaves give off a very sweet aroma as well as taste.
Red Mustards: Eaten raw, the leaves serve a sinus-clearing punch akin to Dijon-style mustard. Washed and tossed in a salad, the peppery pungency tones down. Mature leaves are ideal for juicing, pickling, or for use in stir-fries and soups.