2024 Spring | Week 8
A Few Delicacies
This week our hard neck garlic plants began to scape - which means we are getting close to garlic season. Scapes are the shoots that have the seed pod for a new plant. We cut them off to focus the energy of the plant on the bulb below the surface - cuz that’s were the garlic grows. But scapes are a culinary delicacy and can be prepared a dozen ways. Do a quick search and try them.
Also in your crate today is some purple basil and a mixed lettuce mix. The lettuce is super sweet and tender. Another short season crop but delicious.
What’s in Your Crate this Week?
Click the plus sign next to each item for tips, tricks, and recipes!
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Here’s what JOhnny’s says about this mix:A specially designed blend based on two years of trial research to make your salad mix stand out from the crowd. Selected varieties yield darker reds and greens even under low-light conditions. Ruffled edges and unique leaf shapes provide loft, interesting texture, good shelf life, and fancy appearance. Includes green oakleaf, red oakleaf, green romaine, red romaine, lollo rossa, and red leaf lettuces.
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KALE 101 - Wash leaves in lukewarm water. If your greens have thick stems, remove them by folding each leaf in half and slicing out the stem. Then, stack the leaves up and slice diagonally into 1” wide strips.
EAT NOW - Wrap unwashed chard or kale in a sealed plastic bag in the crisper drawer of the fridge. Best used very fresh, but may last for a week. To freeze, blanch washed greens, rinse in cold ice water, drain, and pack into airtight containers.
OR LATER - Swiss chard or kale can both be eaten raw or cooked. A longer cooking time is best as it brings out the sweetness in the greens. Extremely high in vitamin K and vitamin A, these nutrient-dense greens can help combat cancer and reduce blood pressure! Chard and kale can be used interchangeably with: collards, turnip greens, beet greens, broccoli raab, mustard greens, dandelion, and spinach.
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NAPA CABBAGE 101 - Napa Cabbage has many uses, as well as great storage capacity when chilled. Use leaves for soups and noodles, the crunchy rib for stir-fry or fermented kimchi, the crisp outer layer is great for salads and wraps, while the inner layer is best for steaming or poaching - we recommend trying it all!
EAT NOW - Remove any floppy or yellowed outer leaves, then chop off stem and halve. Remove core (V cut) and separate leaves. Rinse, dry, then chop or shred.
EAT LATER - Store dry, unwashed cabbage in the veggie bin of your fridge for months. Once cut, wrap in sealed plastic bag and continue to refrigerate for several weeks.
RECIPES -
yankeestreetfarm.com/ blog/grilled-slaw-withginger- and-sesame
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ROMAINE 101 - Romaine lettuce belongs to the lettuce family, Asteraceae, and it is characterized by its elongated, sturdy leaves and crisp texture. It is a nutritious vegetable, rich in vitamins and minerals. Romaine lettuce is an excellent source of Vitamin A, Vitamin K, folate, and fiber.. If you’re looking for low carb options, try using the large leaves as a wrap with your favorite fillings. Or, whip together a crisp and delicious salad by mixing with other greens and your favorite fruits, nuts, or cheeses!
EAT NOW - Slice the head of your lettuce at the base with a knife and let the leaves fall open. Remove any damaged or leathery leaves, then tear remaining into bitesize pieces. Wash in a basin of cold water and spin dry.
OR LATER - Store unwashed lettuce in a plastic bag in the refrigerator. If you’ve already washed and dried it, place in a plastic bag with a dry paper towel in the bag as well and place in the vegetable crisper of your refrigerator.
RECIPES
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SCALLIONS 101 - Did you know scallions, spring onions and green onions are all the same plant? Scallions are picked early, before a bulb forms, while spring onion and green onion are picked when more mature. Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be red or white, depending on the variety, and while they can be used in much the same way as regular bulb onions, they are great grilled, roasted whole, or used like pearl onions. Scallions and spring onions are great raw in a marinade or salad dressing, or lightly cooked. You can even add it to your “freezer scrap bag” for a great veggie stock.
EAT NOW - Rinse onions in cold water and snip off the roots and anything that’s floppy or dried out. The minced greens are less pungent than the bulb and make a good substitute for chives. Use spring onion in almost any recipe calling for onions, raw or cooked, for a more subtle, less intense onion flavor. They are excellent in soups and stews. Try brushing onions with sesame oil, salt, and pepper and put them on the grill. You can also use any part of the onion for your freezer bag of vegetable stock ingredients!
OR LATER - Cut the top quarter off and stand (with root) in 1” of water. Cover loosely with ziplock and place in the fridge or keep on counter, refresh the water every three days. To freeze, chop and put in a freezer bag.
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SWISS CHARD 101 - A member of the Beet family, Swiss chard can be eaten raw or cooked. A longer cooking time is best as it brings out the sweetness in the green. Extremely high in vitamin K and vitamin A, this nutrient-dense green can help combat cancer and reduce blood pressure! Chard can be used interchangeably with: collards, turnip greens, beet greens, broccoli raab, mustard greens, dandelion, spinach and kale.
EAT NOW - Wash leaves in lukewarm water. If your greens have thick stems, remove them by folding each leaf in half and slicing out the stem. Then, stack the leaves up and slice diagonally into 1” wide strips.
OR LATER - Wrap unwashed chard in a sealed plastic bag in the crisper drawer of the fridge. Best used very fresh, but may last for a week. To freeze, blanch washed greens, rinse in cold ice water, drain, and pack into airtight containers.
RECIPES