Clockwise, from upper left corner: Curly kale, dandelion greens, red russian kale, komatsuna, asparagus, lettuce (red romaine & italianischer), mustard greens, garlic scapes (large share pictured).

Use first (will keep one week or less): lettuce
Store a little longer (about 2 weeks): everything else!

While your produce is super fresh, it has not been washed! Please take care to always wash your vegetables well before enjoying.

This box is (unintentionally) a beautiful study in green and purple! While your share may feel light this week, do not be deceived — it is chock full of leafy goodness. Some new veggies are showing their faces…if only for a few weeks before the weather really heats up. They are:

Komatsuna: AKA Japanese mustard spinach! While the translation is a bit vague, we would encourage you to treat your komatsuna like you would joi or bok choi. It is great grilled (a running theme with the contents of this box), steamed, stir-fried, sauteed, or even chopped up in a salad. The sky is the limit! We wanted to make sure we got some of these in your shares before they grow any more and preclude themselves from the boxes by excessive height!

Garlic scapes: the preflower of the garlic plant. Growers like to harvest scapes because
a) they are a rare, super seasonal treat with a delicious, mellow garlic flavor
b) by harvesting the scapes, the plant will put more energy into making nice big garlic bulbs, which is why we are growing it in the first place
c) all of the above!
Try your scapes GRILLED, they are awesome! Brush them with a bit of oil and blister them on the grill, definitely fun to eat with your fingers! If you are not grilling, garlic scape pesto is a customer favorite. You can also chop your scape (the whole thing is edible) and use it in your cooking any way you would garlic.

Dandelion greens: No, we did not pull these from the lawn. They are Italian dandelion greens, whose seeds we purchased, sowed, and nurtured intentionally! We grow them most of the year, but rarely have enough to include in the CSA as they have a cult following at our farmers markets. Dandelion greens are bitter, so they work well when balanced with another assertive flavor; red pepper flakes when sauteed, or lime juice in a salad dressing over thinly chiffonaded greens. Many customers juice them, as well. Dandelion greens are worth learning to love, they are potently alkalizing and do wonders for your liver! Many detox diets encourage participants to include dandelion greens in their repertoire. Not to mention, Italians love them! For some recipe inspiration google “Italian Dandelion Greens” and see what comes up! Buon appetito!

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