This week’s share you will find:
Arugula : Did you know that you make pesto out of just about anything? http://www.chowhound.com/food-news/168328/recipes-that-prove-you-can-make-pesto-out-of-anything/
Green Cabbage : This is a big favorite of mine! http://cooking.nytimes.com/recipes/1013928-cabbage-with-apples-onions-and-caraway and hopefully it will be of yours as well!
Bok Choi: Warm up this week with this bok choi soup recipe. http://naturallyella.com/ginger-bok-choy-soup-with-noodles/
Watermelon Radishes : Pickling is a great way to save foods for later on when they are not so plentiful. Try this recipe for pickling watermelon radishes: http://poorandglutenfree.blogspot.com/2013/02/the-how-to-be-winter-locavore-series-2a.html
French Breakfast Radishes : These make a great appetizer. Heat up a large amount of butter or butter substitute in a small frying pan Add to this a tablespoon of olive oil, when the butter and olive oil are foaming add the french breakfast radishes and a pinch of sea salt. Saute the radishes. Serve warm or cold as a appetizer.
Rainbow Chard : I just think that Rainbow chard is beautiful! The stems come in vibrant colors and leaves are such a beautiful shade of green. Here’s some different ways in which you can use your rainbow chard this week. http://www.jolynneshane.com/how-to-cook-swiss-chard.html
Red Leaf Lettuce : Try these unusual lettuce recipes to find out that is not just for salads anymore!http://www.seriouseats.com/recipes/2010/06/how-to-cook-what-to-do-with-lettuce-soup- grilled-stir-fried-lettuce-sauce-recipes.html
Enjoy this week’s share and some of the unusual ways to utilize these vegetables!