Monthly Archives: May 2010
Planning … again & again
(CSA Newsletter: Week 16) Meet this week’s vegetables: Lettuce — This week’s lettuce is a “Blushed Butter Cos” — one of the prettiest spring lettuces. It’s related to a butter lettuce, so look for the beautiful blanched yellow heart inside! … Continue reading
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Green garlic ideas
Greens & Green Garlic adapted from About.com Heat a large frying pan over medium high heat. Add olive oil or butter. Swirl and add three stalks chopped green garlic and salt. Cook, stirring, until wilted, about 1 minute. If you … Continue reading
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Planting to beat the rain
(CSA Newsletter: Week 15) Meet this week’s vegetables: Cooking greens mix — A mixed bag containing samples from almost all of our different cooking greens: spinach, chicories, parsley, cabbage, rapini, collard greens, kale, chard, and mustard greens! Chop, then prepare … Continue reading
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Bok choy, carrot & apple slaw
Cut bok choy heads in half lengthwise. Rinse each half thoroughly and trim off the ‘butt’ end. Slice each half crosswise into thin strips and rinse off any remaining water in a colander. Coat top with 1⁄2 tsp coarse salt, … Continue reading
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Green Garlic Scrambled Egg Toast
adapted from Mariquita Farm’s website Use 1 stalk green garlic for every 3 eggs. Chop green garlic like you would a scallion. Feel free to use all the green part as well as the white part. Beat eggs and add … Continue reading
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A busy May week
(CSA Newsletter: Week 14) Meet this week’s vegetables: Salad mix — A cut salad mix featuring various lettuces, spinach, and arugula! Bok choy — One larger head of bok choy. Yukina savoy — Another Asian cooking/fresh eating green. You can … Continue reading
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The spring stretch
(CSA Newsletter: Week 13) Meet this week’s vegetables: Bok choy — Tender enough for a fresh Asian slaw but can also be used as a green in a stir fry with carrots, turnips, radishes, onions, and garlic. Serve over brown … Continue reading
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