The boxes will be getting fuller and heavier in another week or so as we move into the month of June, the start of our main growing season. In the meantime, we are harvesting more greens for you this week, including our famous spinach, collards and bok choi!
Spinach – Baby spinach grown to perfection. This is super tender, so it’s wonderful for salads. If you do choose to cook it, it will wilt down in a few seconds. Don’t overcook it!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in salad. When to use: Within 3 days.
Japanese Salad Turnips – The salad turnips are a two-for-one veg, meaning that both the roots AND the green leaves are edible and delicious. Cook the turnip greens just like spinach.
Storage: In an airtight (plastic) bag in the refrigerator. Separate the turnips from the greens when you store them. Uses: Cooked or raw in a salad. When to use: Within a week.
Boston (Butter) Lettuce – This variety is around for another week or so and then not again until the fall. It only grows well during the cooler weeks of the season.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.
Bunched Red Kale – A bonus week of this red variety and then we move on to new types through the season.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups), Steamed, Smoothies or Juiced. When to use: Within a week
Collards – The new “it” green, collards have great flavor and hold their texture well when cooked. They are loved in Southern cuisine and can be substituted in most kale recipes.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 5 days.
Lemony Collard Greens Pasta
Shakshuka with Kale & Collard Greens – A one-dish meal!
Kale Slaw – Easy to adapt to any type of kale, even add bok choi!
Warm Balsamic Kale Salad
QUICK NO-RECIPE IDEAS
Kale Smoothie – kale, banana, frozen berries and liquid of choice (coconut water, juice)
Collard wraps – And this, Asian Collard Wraps with Peanut Sauce