Crop?                      How?                     Fridge?                      

Arugula                      Bunch                 Yes 

Broccoli Raab           Bunch                   Yes

Dandelion Greens     Bunch                   Yes

Red Russian Kale     Bunch                   Yes

Pac Choi                   Head                      Yes

Napa Cabbage          Head                      Yes

Pea Shoots               Bunch                    Yes

Green Garlic              Bunch                    Yes

Salad Mix                  Bag                        Yes

Salad Turnips             Bunch                   Yes

Rhubarb                    Bunch                     Yes 

A little Information About Each:

I like to try and highlight a few of the crops that might be a bit more unfamiliar to people, and because this is the first week I'm going to highlight each of them.  Three recipes will follow. 

Arugula - Can be a bit spicy; eat like lettuce in salads or wilt to eat with just about anything. Goes great with eggs, raw or steamed, is wonderful with tasty treats like goat cheese and pecans!  A note about telling the arugula from the broccoli raab - the arugula has smoother leaves, the broccoli raab's leaf edges are a bit more jagged. 

Broccoli Raab/Rapini - Farmer Favorite!! This item is popular in both Italian and Chinese cuisine, and can be uncommon in The States. Check out the recipe below, and if you're not a fan of spicy you can leave out the hot pepper with the same great results. 

Dandelion Greens-We included very small bunch because I know bitter greens can be surprising and difficult for our palates!  But did you know that in Chinese medicine, bitter foods are considered detoxifying, helping to stimulate liver chi?  And who can't use a little of that?  If you're a meat eater, I'd consider pairing these with some bacon.  And if not, consider thinly chopping and adding to a salad.  Fats and salt will assist in breaking down the bitter flavor. See the recipe below for more cooking help! 

Red Russian Kale  - This variety of kale is meant to be eaten small, and is often considered the most tender and flavorful of the kales.  Since the stems are smaller  and younger you can include those as well - no need to strip the leaves from the tough stems! More kale recipes to follow.   You can use this type of kale in the recipes from last week also.  In addition, I thought this tip from Deborah Madison was so spot on and useful: "A splash of vinegar or a squeeze of lemon is often the secret element that brings a dish to life by heightening all the other flavors.  This is true even with foods that are naturally strong tasting, like the more aggressive greens.  That squeeze of lemon or light dousing of vinegar magically sweetens, softens, and sharpens, making everything taste better.  A bit of hot chile will do the same.  In fact, pepper sauce, the ubiquitous seasoning of the South, nearly combines both elements in a single jar." 

Green Garlic-A farmer favorite.  This is what the garlic looks like before it is dried and cured.  To be honest, this is a bit larger than it is usually harvested, but because of all of the warm weather we had - especially way back in March - the garlic is a few weeks ahead this year.  The usable part is the white bulbous part, and you may need to remove the middle section as it may have become a bit fibrous.   It's mild, but can be a bit spicy raw.  I love to add it to salad dressing, and I cook it in just about anything that I would normally put regular garlic or even onions in. 

Pac Choi-This Bok Choi relative is great in stir-fry or steamed with soy sauce, ginger and garlic (maybe the green garlic in your box!)  It cooks quickly, making a fast and easy side dish, especially paired with the broccoli raab or the napa cabbage.

Pea Shoots- This is a variety of pea plant I grow just for shoots - they taste a lot like peas!  (Real peas to come later this season.)  Always tasty chopped up in a salad, or our pea shoot recipe below - it's a favorite!

Napa Cabbage - I like to grow a smaller variety of napa, because I know it can be a bit unfamiliar.  (And the big ones don't fit in the box!)  Did you know that napa cabbage is the most common ingredient in egg rolls?  It's also a main ingredient in the traditional fermented Korean Kimchi  which is something I really like to make. 

Salad Mix - I think everyone is familiar with this item, but I did want to address a couple things in regards to it.  One - it IS NOT WASHED.  Usually I everything gets a dunk in the washtubs, but I decided against it with this week's lettuce mix.  That's because it is pretty fragile and tender from being grown in one of our hoop houses this spring - because it was grown "indoors" it isn't exposed to the elements and thus can bruise easily.  I think it will hold up better in the fridge for ya'll if you wash it as needed at home. 

Also, returning members will likely remember those lovely lettuce heads we had so much of last season.  They are still in the works (the field) this season, but because of that rain delay I mentioned earlier they just were not ready yet for this week's box.  So we have the salad mix instead. 

Salad Turnips Salad Turnips - A "fresh eating" turnip that is so yummy sliced up in salads, spread with a soft cheese (chevre, or goat cheese, is my favorite!), or just popped in your mouth.  They can also be lightly roasted - see below.  These are a great snack for kids! 

Rhubarb - We think this is almost enough to make a pie, but we've included a simple recipe to make a sauce for pancakes or yogurt or whatever you would like! 

Anticipated Share Contents Week Two: (As always, this is Farmer's Best Guess and is subject to change) head lettuce, napa cabbage, arugula, dandelion greens, radishes, green garlic, spinach, red russian kale, salad turnips