This has been a strange spring; last year, we were all about the kohlrabi. Year before that, we had beets (and beets, and more beets). This year, we are covered in greens! Turnip, mustard, spinach… greens everywhere.
We have beets and kohlrabi (technically, that counts as a green, too) coming–but we have had to replant a couple of times due to the odd weather. Here is what we have on tap for this week:
- Green leaf lettuce is nearing the end of its cycle–don’t worry: there is other lettuce coming next week.
- Greens, including: Turnip/mustard greens, Spinach, Collards, Curly mustard : Lots of greens, still. A quick search for mustard greens turns up dozens of recipes. All of these are full of essential nutrients–we need to eat more! If you are looking to kick it up a notch with something new, try this recipe for Italian white bean and mustard green soup.
- Broccoli raab also known as rapini is in the box! This is our first successful attempt at sending this through the CSA; last year, it was not yet ready one week and past ready the next. This is great sauteed with garlic (or green onions) in a little olive oil to wilt, then seasoned with salt, pepper, and a dash of balsamic vinegar.
- Green onions are plentiful this year in our garden. Looking for something new? Try green onion pancakes with ginger dipping sauce!
- Onion scapes are a seasonal delicacy. We only had enough for a few per box; you can use them anywhere you would chop green onions, but try this onion scape pesto with pasta for a light spring meal.