In your share this week will be:
Carrots: This sweet baby variety holds a high natural sugar content that makes it great for salads or raw snacks, but I’ve also found them to be a good candidate for a carrot puree. Follow the recipe link here.
Red Basil: Sneak peek of summer! These flavorful and aromatic sprigs can be used for pesto, in a pasta sauce, a pizza topping or finely chopped and paired with our cucumbers, and romaine lettuce for a bold flavor salad.
Red Russian Kale/Lacinato Kale:
Cucumbers: I recently tried a cucumber based salad dressing by pureeing the cucumber fruits, oil, vinegar, chives, parsley, yogurt, mustard, honey and salt (I did equal part tablespoons for the oil, vinegar yogurt, etc and teaspoon applications of honey and salt, sweeten/salt to your own liking) in a blender until smooth. Adding finely chopped basil is a great cooling addition!
Romaine Lettuce: Full of phytonutrients, fiber, vitamins, minerals, and antioxidants, green romaine is crisp in texture and carries a slightly mild flavor. Here is a great site detailing romaine’s wide range of health benefits.
Red Cabbage: This post from Serious Eats details 18 unique and flavorful cabbage preparations that I felt needed to be shared again here as we begin to whittle away at our cold storage cabbage inventory. Follow the link here, these suggestions have kept me trying new cabbage uses all season long!
Peaches/Plums: These fruits are picked daily from multiple tree lines between our larger planting blocks. For both fruits, deeper hues and a small amount of “give” when slight pressure is applied means the sweetness is set and the fruit is ripe! Toss into a salad, smoothie, or eat them as is!
Watermelon Radishes: 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. These roots store very well and are super versatile: I thinly sliced them raw into a salad for dinner one night and roasted them in the oven with some salt, pepper and olive oil the next.