Hi everyone,
We hope you all enjoyed your first share of the season. Please definitely reach out if there are any issues with anything. The feedback is super helpful. And tag us in any photos of food you make with the shares. We love seeing what you all put together with the produce. Don’t forget to bring with your tote and empty containers to the pick-up (or set them out for delivery).
This week’s share is full of greens, as is expected this time of year. The weather has been consistently warm though, so we’re expecting that the produce will start looking a little more summery before we know it. The recipe this week features a couple of larder items that we’ve made over the last month (pickled asparagus and green garlic salt). We’ll have them available for purchase at pick-up, but feel free to purchase them ahead of time to add to your share.
Hope you all enjoy the share!
-Ben
If you’ve cooked with rhubarb it was likely because you’re neighbor had way too much of it. Strawberry rhubarb is the classic combo but I think rhubarb can stand on it’s own. We like to use it like we would celery, thinly sliced into a salad or as an aromatic in a braise. When we have way too much, we’ll also chop it up and freeze it for use in muffins or bread (or anything else).
I’ll probably say something is my favorite thing a couple times during the season so don’t hold me to it, but these are my favorite. They’re adorable with the cute little green hat of stems, and have a nice crunch to them if you’re brave enough to eat them raw. Roasted or sautéed they shift to a nice creamy texture with the slightest hint of horseradish. We take off the greens and will blanch and freeze them. If you’re someone that enjoys turnip greens, let us know and we’ll make sure to get some of that to you as well.
Similar to the spring red onions we had in the last share, just white. They’re starting to get a little bigger and bulb-ier. I’ve been frying up a small amount of onion until nice and crispy as the first step to sautéing greens recently. It’s very tasty.
Last share we had cherry tomatoes from the greenhouse. This week; these heirlooms. The slicing tomatoes we’ll see later in the season from the field will have a little more oomph than these from the greenhouse. Still, definitely not bad.
The same sort of cucumbers we received in the last share. English cucumbers are long, slender and thin skinned so no need to peel. A funny problem this year with half shares is that when each full share receives one really large cucumber, we have to cut them in half for the half shares.
Tacos is probably most people’s first thought as to what to do with cilantro, but it can brighten up so many dishes. Its great in curries or salads. Lisa made us banh mi inspired sandwiches for dinner that happily took an ample amount of cilantro. If it feels like you won’t get through it all, try making a cilantro chimichurri that can be used on sandwiches or roasted veggies (or meat if you’re into that) and will last a little longer in the fridge.
A nice mix of crispy, refreshing lettuces. This mix is pretty similar to what you would find in those plastic clamshells at the grocery store.
Rapini or broccoli rabe is a leafy variety of broccoli. It will never form the large head that broccoli does, instead only putting out small florets. It’s popular in Mediterranean cuisine simply sautéed with chile flake and often served with pasta. We like to quickly char it over over a ripping hot grill or broiler for a very summery feel.
In the last share we had overwintered spinach. This baby spinach was planted in the spring and has had the perfect weather to be bountiful (maybe too good; it’s nearing teenager spinach).
The second time we’ve been able to enjoy asparagus this year. I’m not sure that we will see it again in our next share as the warm weather recently has slowed it down a bit so enjoy it while you can.
