Basket #4

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What you will find in your basket today is sprigs of lemon balm, oregano, Rosemary; kale, beet with beet greens, either beans or broccoli, the last spell of radishes w/radish greens, cucumber, and a giant zucchini. Special treats are grab-a-bundle of turnip greens, and a jar of my homemade kimchi (made from Tatsoi greens that came in uber-early for us this year).

Special tip about storing the kimchi -- once you open the jar, you should keep it in the fridge, and even then if left a little too long it will start to continue its lactic fermentation, the main product being slightly white appearance on top (from the lactate, the solid salt of lactic acid) as well as an improved sour flavor. If you are not interested in it getting a little bit more sour but still perfectly edible, a tip is to pour a little bit of olive oil on the top to make sure everything stays submerged :)

No meat this week, as it's an even one -- but Christine, I won't forget the ground I owe you, plus the new cut, next week ;)

Remember to at least TRY out frying your beet (yes!) and radish (maybe) greens, and of course your turnip greens (maybe+), as many cultures have dishes that use them, and they are good for you (if you can figure out how to like them ;).

And finally, if you taste the kimchi and don't like it for any reason whatsoever, put the lid back on and bring it to next week's share pickup... I really love the stuff, and we'll make sure it doesn't go to waste!

Hope u enjoy, as always send a good recipe if you find one, and... eat up!

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I give you... your third share!

Here's your yum for the week!

So, let me tell you who you've got aching to be on your plate this week:

French breakfast radish -- again, use the leaves if you are adventurous... I've heard of an epic pesto recipe, out there ;)

Curly Kale -- do the Kale chips... do it, do it!!!

Day Lilly -- you can dice this up and add it to a salad, its colorful and sweeter than lettuce

Lettuce -- ...ya know

Beet -- OMG pan-fry the greens with olive oil and a splash of honey... or, chop it up and mix it in with...

Rainbow (Swiss) Chard -- You can eat the stems, just need to cook them longer. One trick is to simmer them in the pan first, for 10-15 minutes

Egyptian walking onion -- This perennial (hopefully) bed of ours is only in its first year, so you get the flower stem and 2nd-year bulbils. All are edible... I'd say slice the stem thin and eat raw, and crush the bulbils to add a bolus of onion flavor to anything, really (potatoes?)

Homemade Carolina peach jam -- Forothra's special German recipe, to your buttered toast (or pancakes) ;)

Send me recipes as you find and love them!

Matt

Basket #2... full of fun!

Full of food, for you :)

So here's what we got for you all this week:

NEW FRIENDS

French breakfast radishes -- such a nice, mildly peppery flavor, and the texture right now is amazing... just the right amount of crispy and juicy! FUN FACT: you can actually stir-fry the leaves... mince 'em up first!

New Zealand spinach -- not a true spinach, more like a variety like Malabar. good fresh but I'm always finding I have to salt em a bit, to make em really tasty

Blue kale -- just... yum. Slice up into bite-sized pieces, massage salt, olive oil and a squeeze of lemon in, let it sit and tenderize for 10 minutes, and enjoy!

Lambs Quarters -- can treat like spinach, eat fresh on a sandwich, bake on top of a pizza, or pan-fry for a few minutes in olive oil and garlic. Avoid the stem!

Dandelion greens -- definitely need to find a cooked greens recipe for these, to take the bit of sharpness out. Very great specimens, harvested before the rosettes have bolted!

OLD FRIENDS

Head lettuce -- Arugula -- Kohlrabi

Please send me great recipes, as you discover them in your experimenting and cooking! I'd like to start sending out a mid-share-week blog, with a couple of good recipes from ya'll :)

Until next Thursday, friends!