In your share this week will be:
Arugula/Baby Mixed Lettuce: This tender blend of young, pre-washed and ready to use salad greens are the perfect base for any salad and may be included in morning smoothies for that missing green kick!
Bok Choi: This Chinese cabbage is best friends with finely minced garlic and freshly grated ginger or turmeric. Combine with a cooking oil of choice (sesame oil or ghee butter work great) over medium-high heat and cook until stalks and leaves are tender.
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.
Chard: A dark leafy green that is excellent for soups, sautees, and braises, and both the leaves and ribs can be utilized. Follow the link here for a great chard and onion sautee.
Cilantro: Already tried a salsa? I promise you there’s dozens of ways you’ve never thought of utilizing cilantro. Here’s an amazing compilation of preparation suggestions for your inner chef.
Calendula: Calendula is a well-known medicinal herb and uplifting ornamental garden plant that has been used therapeutically, ceremonially, and as a dye and food plant for centuries. Most commonly known as for its topical use as a tea or infused oil for wounds and skin trauma, the bright orange or yellow flower contains many important constituents and can be taken internally for a variety of ailments. You can use the petals in your cooking as well! Throw the flowers in your morning eggs and bake biscuits with them! Sprinkle on any salad to make a special presentation.
Strawberries: These beautiful berries fruits are excellent in salad mixes, in pastries or tarts, in your ice-cream, or as a vinaigrette base.
Black Radish: Though these are certainly our least mild varietal of radish we grow, any spice is neutralized by cooking, particularly roasting. The crisped peaks of the wedges of these roots are delightful contrasted by the softer, mellowed flesh inside. I preheated the oven to 400 degrees, then peeled and chopped the root to equal-sized pieces. Coated lightly with olive oil, sea salt, and flakes of chili, they were roasted about 20 minutes, with one break to toss them around in the pan in between.
Daikon Radish: These bulbs carry a crisp, semi-sweet, slightly spicy flavor and can be shaved into stir-frys, pickled, or fermented in a Kimchi batch. (We have a new Kimchi batch of our own with Daikon included for sale at our farmers’ markets). For more info and tips on using daikon, follow the link here.
Red Russian Kale: You can strip the leaves away from the stems (though these stems tenderize while cooked) and be sure to rinse the leaf pieces. Blanch the leaves in salted water, drain then sauté in most oils (olive oil is my favorite) or butter. Season with olives, garlic, chili flakes, cumin, caraway, fennel, anise, or toasted sesame oil. If you want a stronger flavor, braise Russian Red in a stock! Red Russian is also tender enough to use in kale salad, see the dressing recipe here.