Clockwise, from upper left corner: romaine lettuce, spinach, hakurei turnips, white sweet potatoes, claytonia, dandelion greens, carrots, collard greens (large share pictured).
Use first (will keep about a week in the fridge): claytonia, turnip tops
Store a little longer (about 2 weeks): romaine lettuce, spinach, dandelion greens, collard greens
Store very well (a month or more): carrots, turnips, sweet potatoes
While your produce is super fresh, it has not been washed! Please take care to wash your vegetables well before enjoying.
We welcome Week 2 of the Spring CSA, and hope you all enjoyed your first share. This week’s box contains some of the many varieties of beautiful greens you can expect to see in your spring share in the coming weeks. We are sure most of you have plenty of uses for our succulent spinach, crunchy carrots, and remarkable romaine, so lets talk about claytonia!
Claytonia is a tender little green that is native to many parts of the west coast of the U.S., notably California. During the California Gold Rush miners would forage claytonia for their diets to prevent scurvy while digging for gold off the grid, hence its nickname of ‘Miner’s Lettuce’. While we are (thankfully!) much less concerned about scurvy these days, claytonia is a wonderful source of Vitamin C in a tasty package that is also easy on the eyes! Some ways to enjoy it are raw in a salad, it blends beautifully in smoothies, or added to dishes after cooking as a garnish. Its flavor and texture are similar to that of baby spinach from the grocery store. Your claytonia was a bit wet when we harvested it, so be sure to use it sooner rather than later, or open it up in the fridge so some of the excess moisture can evaporate. Whatever you do, please enjoy this exotic treat!
The collard greens in your share were grown in our greenhouse, so they are much more tender than what you may find at the grocery store. They are great in soups, sauteed, or in smoothies! The dandelion greens in your share were also grown in our greenhouse, they are an Italian variety that is cultivated for culinary enjoyment! A bitter green, dandelion is great for detoxifying the liver and alkalizing the body. Try them in a salad: chiffonade greens, make vinaigrette (50% EVOO, 50% lime juice, honey and a bit of salt to taste), dress greens and let sit for 15-20 mins before serving. Garnish with slivered almonds and citrus segments and — voila! A yummily balanced salad! Alternately, many of our customers like to use dandelion greens in smoothies or juices, or sauteed with some red pepper flakes for a kick!