Becky (Kip, Dan, John, Rob, Theo, Penny, Liz, Diedra, Bethany, Alicia, Natalie, and Emily)
Salad Mix – In the mix this week are 7 varieties of lettuce, mizuna, and pe-tsai. The last two are mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.
Mushrooms – Everyone receives shiitake this week.
Sunflower/MicroMix Microgreens – We have been sending our MicroMix microgreens to different host sites each week. We hope you have enjoyed this little change. Everyone will get them eventu-ally. The mixed microgreens are spicier, more delicate, and probably won’t store quite as long. But they are certainly good!
Swiss Chard – We grow this green all year because it will grow in every season. (It’s the only green that grows well in the cold of the winter or the heat of the summer.) Known for its mild flavor and versatility, it’s great steamed, stir-fried, braised, sautéed, or in soup. It’s no wonder that it is our most popular!
Kale – One of the favorite greens we grow. We just never have enough of it for everyone. Like other greens, use it raw, sauté, in soups or stir-fry.
Salad Radishes – You will receive either French Breakfast (red and white cylinder), White Icicle (like a white carrot), or Easter Egg (round multi-colors).
Green Onions – Some people refer to these as ‘scallions’. No matter their name, like radishes , they are a sure sign that spring has arrived and summer isn’t too far away.
Carrots – The 4th and last bed is now large enough to pull. They may not look just like the grocery stores ones, but they are sweet and delicious. We will have enough to deliver them to you both this week and next!
**Please remember to return the green, red, and/or black bags to your host site. This week everyone received the produce is one of our bags. (But just barely – having started with 3 to 4 bags available per share, there are about 200 floating around somewhere…) Thanks for your attention to this!**
~from blog.breakawaytrainingonline.com
Ingredients:
Kale
1-2 carrots, grated
1/2 cup sunflower seeds
1-2 cloves garlic, minced
Salt and pepper to taste
¼ tsp of cumin
1 tsp fresh ginger, grated
2 Tbsp of Braggs’ liquid aminos or soy sauce
2 Tbsp rice wine vinegar
2 Tbsp sesame oil
Directions: Wash the kale and remove and discard the tough center stalks. Chop the leaves in long narrow strips. (Think cutting cabbage for coleslaw). Lightly steam the kale (or not) for 3-4 minutes, then plunge it into cold water. This helps to keep the green color and prevent further cooking. In a large bowl, mix the cooked, and now cooled kale with the grated carrots and sunflowers. In a glass jar with a lid mix the dressing ingredients, give it a good shake and then pour over the kale. That’s it!
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