Mixed Baby Lettuce

This a fun mix of different greens, harvested still small so they are relatively sweet and mild. Great for salads.

Golden Globe Potatoes

Golden Globes are a solid all purpose potato. I love using them in potato salad since they absorb the dressing well, but aren’t too dry and starchy.

Yellow (late) Spring Onions

These are the same as the spring onions received in the last share, just with a couple more weeks of growth. Its fun how much variety there can be just based on when its harvested. Instead of looking like scallions, now the onions are closer to the size of shallots. The greens at this point […]

Japanese Turnips

Similar to the spring onions, its fun how much bigger these are than when we saw them earlier. Try braising these whole for the veggie equivalent of a pot roast.

Dutch Kale

Dutch kale sits right in the middle of the more classic curly and dino kales. With a some frills, this kale hold on to sauces and seasoning, but is hardy enough to hold up well to sauteeing.

English Cucumbers

From the greenhouse, these cucumbers are great for slicing and eating raw. Once cut, just store in an airtight container.

Greenhouse Tomatoes

More tomatoes. Nichol’s is one of the few local farms with an extensive greenhouse program that allows them to have tomatoes at this point in the season.

Bibb Lettuce

The larger leaves of the bibb lettuce make them perfect for sandwiches in comparison to the mixed baby lettuce also in the share. The texture is velvety with a mild flavor.

Strawberries

These strawberries are next level. They may be ugly, but they’re intensely flavorful. The reason they’re both ugly and insanely delicious is unfortunate though; we’ve only seen ~1/4″ of rain over the last two months or so. And because of this, its been a very bad year for strawberries. These are likely the only ones […]

Sugar Snap Peas

Another late spring/early summer favorite. These snap peas are crunchy, and sweet with a mild green bean flavor. Eat as a snack whole, slice for a salad (maybe with those strawberries and some balsamic), or lightly sautee for a fun side dish.

Russian Banana Potatoes

Nichols’ has a significant amount of storage crop space, so these are actually from the fall. They still taste great though, with a creamy texture, and are a nice size for easy chopping.

Crunchy King Radishes

I like to quarter these and roast them until they are soft and sweet, with much of the intense radish flavor gone, but I’m also crazy and love just eating them raw; plain, with a little butter, or as a garnish.

Yellow Spring Onions

These are the same as your typical yellow onion, just harvested early so they are still small, tender and little more mild.

Asparagus

Enjoy it, we’re on the back half of the season so before you know it, you’ll be missing it.

Greenhouse Tomatoes

These won’t compare to the field tomatoes we’ll get later in the season, but they certainly beat the warehouse ripened ones you’d find at the grocery store.

Bibb Lettuce

The flavor is very similar to romaine, but with shorter leaves. Chop just before dressing, for a forkable salad that’s still crunchy.

Japanese Turnips

These are my favorite. Raw they have a slight crunch and a funky flavor between a radish and horseradish (mild though). When cooked, the texture softens to creamy adjacent and the flavor mellows out. Try braising whole for the veggie equivalent of a pot roast.

Baby Space Spinach 

With the amount of other greens, we went ahead and hit the pause button on these. Use this week, next week, or in 4 months. You won’t be making a crunchy salad but the flavor and quality of the frozen spinach will be near identical to if you were to have cooked it from fresh. […]

Frozen Greens

In comparison to the spinach, blanching and freezing here was a little more out of convenience than abundance-management as you wouldn’t likely eat these raw anyway. Add at the last moment to any soup, stew, braise, or just sautéed veggies to minimize over cooking.

Baby Space Spinach 

With the amount of other greens, we went ahead and hit the pause button on these. Use this week, next week, or in 4 months. You won’t be making a crunchy salad but the flavor and quality of the frozen spinach will be near identical to if you were to have cooked it from fresh. […]

Rapini

Rapini is sometimes also called broccoli rabe. Its from the same family as broccoli (brassicas). Rapini is much leafy-er than broccoli, with the skinniest of florets that are now starting to flower so you’ll see the pretty yellow dotting it. The flavor is very similar to broccoli, but with a slight herbal woodiness that reminds […]

Greens, mixed

This a red leaf lettuce. It can be on the more bitter end, so as a salad it goes nice with a sweeter dressing (think honey mustard). Alternatively, you can cook it by very briefly by sauteeing it. Sauteed greens like this is a little more common in chinese cuisine, so if you have an […]

Greenhouse Tomatoes

These won’t compare to the field tomatoes we’ll get later in the season, but they certainly beat the warehouse ripened ones you’d find at the grocery store.

French Breakfast Radishes

I like to halve/quarter these and roast them until they are soft and sweet, with much of the intense radish flavor gone. If you like it, these are particularly spicy which can be nice raw with butter or something creamy to dip into.

Red (late)Spring Onions

Just a week or two ago, spring onions looked very different. They were much smaller and the greens were still usable, but at this point in the season the greens are starting to become unwieldy so I didn’t include them (although, you might see them make a reappearance).  The bulbs are also a little bigger […]

“Baby” Carrots

Sweet Winter Carrots from last season’s harvest. Nichol’s is fortunate enough to have a significant amount of storage crop space so we get to enjoy carrots before the ones this season are ready. Don’t worry though, these are still tasting great with a sweet kick and deep carrot flavor. I went ahead and cut these […]

Kohlrabi

Kohlrabi is another member from the brassica family (same as the rapini). Here though, the base of the stem is what we’re eating. It has pretty much the same flavor and texture as broccoli stems, so you can use it anywhere you would use broccoli (I also like to shred it and make ‘kohl’ slaw). […]