In the share this week we will be including:
Tokyo Turnips: The whole is greater than the sum of its parts. You can eat the root, you can eat the greens, or you can eat them both! Eating the turnips tops is a great way to maximize your calcium intake. Though we tend to think of orange fruits and vegetables as the primary source for carotenoids, turnip greens are densely packed with beta-carotene which is converted to vitamin A as necessary in the human body. While the greens pack a serious nutrition punch the bulb of the turnip is a great way to boost the levels of many nutrients at once (Calcium, Iron, Magnesium, Phosphorous, Potassium, etc.)
Cilantro: Tracked by Grecian records to have been cultivated in the second millennium B.C.E, Cilantro is among the world’s most widely used annual herbs. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisine. To store, keep in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Change water every 2 days, or store in a plastic bag for a week. A relatively tricky annual to grow in our climate, our cilantro is greenhouse grown and incredibly flavorful.
Kohlrabi: This stout annual vegetable is an almost uncanny cross between a cabbage and a turnip, offering versatility with both the bulb and leaves being edible. The taste and texture are not unlike broccoli stems, carrying a very subtle sweetness. Here is a link for five creative preparation recommendations for kolhrabi.
Collard Greens: This loose-leafed brassica has broad, dark-green leaves and has long been a staple in Southern cooking in the U.S. Typical seasonings when cooking collards consist of smoked and salted meats, or with diced onions, vinegar, salt, pepper, and even sugar! I found an excellent NPR article detailing the famous pot liquor (or “Pot Licker”) broth concoction from cooked down collard greens. Pair with our Snow Peas in the share this week and you’ve got yourself some true Southern fare!
Watermelon Radish: Halving these roots will answer for you right away where the “watermelon” part comes in. A vibrant magenta center and green rind offers an aesthetic treat on your plate, and the mild peppery, subtle sweet notes of its flavor are even more impressive. Ranging from golf ball to softball size, Watermelon Radishes pair well with fennel, apple, cheeses such as feta and chèvre, butter, creamy based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, and stir-fry noodles.
Snow Peas: This may be my favorite crop on the farm right now. Crisp, tender and sweet, these peas hardly require any preparation to be thoroughly enjoyed (I’ve been eating them as raw snacks a lot lately), but I’ll share a great recipe anyway. This one calls for minced shallot and toasted almonds. Follow the link here. Enjoy!
Carrots: These slender, early bunches could really qualify as some sort of guilty pleasure with their high sugar content and impeccable crispness. Packed with fiber, Vitamin A and beta carotene, we hope you don’t get too thrown off trying to comprehend how something so sweet can be so healthy.
Red Leaf Lettuce: Our Red Leaf is nutrient dense, flavorful, and adds vibrant color to any salad mix. Here is a very simple vinaigrette recipe pairing for your lettuce. For true salad greatness, braise the snow peas and shave the carrots in the mix.
Broccoli: Incredibly dense in folate B9 (stimulating cell differentiation), Vitamin K (blood clotting) and Vitamin C (improved iron absorption, collagen formation) broccoli provides essential compounds necessary for human life. Broccoli’s stems are a treasure trove of nutrient density, containing more fiber than the florets while maintaining a similar nutrient density. If you’re looking for a way to boost your fiber, vitamin C, Vitamin K, Folate, B vitamins (except B12), look no further than broccoli; the vegetable that punches well above its weight.
Red Cabbage: Sliced thinly, red cabbage can be eaten raw or it can go into stir-fries, soups, and braises. The whole leaves can also be used to make cabbage rolls. Raw leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks. Follow the jump here for 12 different suggestions for cabbage preparation!