Howdy folks and welcome to week 4!! This week it’s all about those GREENS!! Yep, there’s a lot of greens this week and I’ve got some fun recipe suggestions to help you get through the sea of green in your boxes. The weather has made it pretty great growing conditions for greens and has made things a little slower for everything else. However, I promise you won’t be eating salad forever. There’s a lot of great things on the horizon but for now leafy greens are where it’s at!
The mustard greens are wonderful served with a little oil, lemon juice and sea salt for a simple salad. Or braised and cooked liked the recipe suggestions below. The collard greens are AWESOME right now and I love serving them raw in a “slaw” or salad. Just make sure you stack them, roll them and then slice them as thinly as possible. Then massage a little oil and lemon juice over them before dressing them to your liking. There’s also plenty of recipes below that incorporate the collards. The garlic scapes are popping and we love throwing them straight onto the grill with a little sea salt and oil. They kind of taste like garlic fries that way! Radishes are my favorite served sliced up with a dollop of butter and a sprinkle of sea salt. And the romaine lettuce makes for a killer Caesar salad and the head lettuce makes for a wonderful everyday kind of salad. Anyhow, I hope the recipes below give you a little inspiration of your feeling overwhelmed with all the greens!
Happy cooking and eating everyone!
Your farmers,
A & T & Little P
Harvest 4
Head Lettuce
Romaine Lettuce
Spinach
Garlic scapes
Radishes (remove the greens and store them separately to help keep the radishes crisp)
Collard Greens
Mustard Greens
Recipe Suggestions
Roasted Radishes with Anchovies (one of my favorites!)
Grilled Lamb Chops with Garlic Scapes, Radishes and Chimichurri (make the radish top chimichurri in place of the arugula in this recipe)