In your share this week will be:
Baby Arugula: Its distinctive vibrant green color, lobed leaves and spicy leaves can grace pastas, pizzas, quiches, salads, seafood dishes and much more. Harvesting arugula consistently ensures the younger, more tender and flavorful leaves are the only ones that make it into your share. Stores best wrapped tightly in plastic and kept in the crisper in your refrigerator. If you find the pepper flavor a tad overwhelming, add arugula to a green smoothie/juicing regimen, or steam it slightly to neutralize the “kick”.
Red Russian Kale: The LA Times has a great little profile here for Red Russian Kale, including preparation and storage tips, plus recipe suggestions!
Watermelon Radish: 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.
Beets: A new crop on the farm for the season! Try this recipe here for a brown sugar glazed roasted root medley!
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.
Dill: Fresh dill is the tangy kick to any pickling recipe, salad dressings, or seafood dish. If you have a back-stock of root crops like carrots, radishes or turnips in your fridge, try pickling them with dill!
Red Butter Lettuce: After one of our farm lunches, I’m hooked on this new bibb variety. These large, soft and incredibly tender leaves are awesome for wraps, sandwiches and can be added to soups for flavoring. Serve butter lettuce with an oil and vinegar dressing, chopped nuts, crumbled goat cheese and you’re well on your way to salad greatness.
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!
Snow Peas: Crisp, tender and sweet, the pods are eaten whole with these, as opposed to the shelling peas we’ve also got coming in from the field. Here is an awesome glazed pea recipe with chopped scallions! (Scallions not in the box this week but we’ll have them at our markets)