Spring Season - Week 4

Hello -
It was another week of tasty veggies.  So far the plants are coming through and yields have been strong.

Today we distributed the following:

 (Here's one of the lettuces.  Thanks for posting, Jenny.)

1. A bunch of young choi.  This is so tender that you could eat fresh or cooked.
2. A bunch of arugula - don't forget, the buds are very tasty too.
3. A bunch of escarole.  This looks like lettuce but is bitter in comparison.  Toss this into the end of the cooking process in a saucy dish (like chicken with some broth) or use in a soup.  It's commonly used in Italian cooking.
4. A bunch of mustard - either green (very spicy) or red-veined (milder).  Eat fresh or saute or make a pesto with this.
5. Either parsnips or carrots - the last of the parsnips until next fall and the last of the carrots for a good awhile.
6. A bunch of radishes.
7. A bunch of lettuce - a beautiful bibb lettuce (red and green) or a red romaine or a few heads of crinkly leaf lettuce mixed with romaine.
8. A bunch of chard.
9. A large bag of spinach.
10. Some thyme
11. A head or 2 of garlic
12. Some sorrel.  This is a citrus-flavored herb.  It is commonly used in soup but I didn't distribute enough of it to make soup.  Hopefully in a few weeks you'll receive this in quantity.  In the mean time,  dice this up and toss it into your salad.  A little goes a long way.  Or use it sliced on fish or chicken or rice.

I wish I had taken a picture of it all.  If anyone does, please send it to me and I'll post it.

Thanks & enjoy!