Details about today's
This is a new and unique variety of Swiss chard that has white ribs and thick shiny green leaves. These little heads of chard look similar to the pac choi but has a dull white stem. The entire plant is harvested instead of single leaves like other chards. You can eat the entire plant, and we like it chopped and sauteed with garlic in olive oil.
The round head of lettuce in your box. The name suits it, as it's leaves are soft and buttery--about as good as it gets!
Green curly cues in your box; this will eventually flower if left on the garlic. We pinch them off so the plant puts the energy into making a large garlic bulb. Chop and use in any dish calling for garlic.
The bulbous green "thing" bunched in twos. Chop the leaves off and peel the bulb. Slice thin and sprinkle with salt. This is hands down Edith's favorite snack, side dish, and dessert. You can also chop and add it to stir fries or shred it and add it to cole slaw or salads.
Green leaves on a bright white stem. The spots on the leaves are from flea beetles and are just cosmetic. Chop up the entire plant and stir-fry or slice in half length-wise and grill. Juicy and delicious!
Radishes are tasty on salads, but did you know that you can cook them as well? Coarsely chop and saute with a little honey and cider vinegar--takes away the spicy zip and gives you a whole new radish experience.
Red Leaf Lettuce
The lettuce this year is really beautiful, but don't let that keep you from eating it. While lettuce is packed with Vitamins A, B-6, and C as well as iron, magnesium, and potassium, there are only 7 calories in a one cup serving--so go ahead and indulge!
Chicken Caesar Salad anyone? Have you tried grilling romaine lettuce? Give this week's recipe a try.
A pretty bunch of scallions (green onions) with purple and white tips. Chop and eat raw on a salad, top your tacos or enchiladas, toss into an omelet, or saute in a stir-fry.
HALF SHARES ONLY: Potted Basil Plant
Basil loves sunlight and a once a week watering (unless it is planted in a pot, then 2-3 times per week). We recommend that you replant your basil in a larger pot or in the ground. To harvest, pinch leaves or longer stems back to where you see new growth. Also, pinch off any flowers to keep the plant from becoming bitter.