Your second CSA delivery has been dropped off! This week you’ve got turnips and turnip greens, a different variety of kale, spring onions, baby garlic, baby kale, and radishes.
- Baby garlic: You can use both the white and finely-chopped green portions of the garlic in cooking at this stage. It has a milder flavor than mature storage garlic, so feel free to add a little extra. For a special treat that only works with young, green garlic, try a green garlic pesto!
- Turnips with greens: Both the turnips and their greens can be used in cooking. Delicious in soups, sauted, or roasted, turnips are one of our favorites.
- Baby kale: Bundled with the radishes, this baby kale is tender and delicious as a salad green. Since we left the roots on, you can opt to plant and water them if you’d like some of your own.
- Radishes: Try this baby kale and radish salad option for a springtime treat.
- Russian red heirloom kale: This is one of our favorite varieties… light and sweet, it’s delicious as a salad green. It also makes incredible kale chips–heat oven to 35o degrees, wash kale and break or cut out any large stems, then tear into bite sized pieces. Use parchment paper on a cookie sheet if you have it, or just drizzle a little oil before you spread the kale flat across the surface. Drizzle a little oil over the leaves, then sprinkle with sea salt. Bake until the edges are slightly browned and the leaves begin to crisp, about 10 – 15 minutes.
- Spearmint: Makes a delicious tea or addition to lemonade, but we think it’s really good in salads, too. Try this cranberry bean salad with basil, mint, and feta cheese.
- Spring onions: The light, green flavor of these little delicacies is good raw in onions or sauteed with the young garlic as a basis for stir fries or cooked greens.
Hit us up with questions and comments–or pictures of your CSA dinners–here on the blog or on our Facebook page. For more recipe ideas, you can also look over last week’s blog again. See you again next week!