Lettuce: This week we have several different varieties of lettuce: Romaine, Carmona butter head and Flashy Lightening. Romaine is a cool weather fav and this variety is so tasty, it kicks store bought romaine's lil butt. Carmona is a butterhead with a yellow green heart and rouge leaves that aren't bitter. Flashy lightening is a beautiful, dense, butter oak with small leaves that are great to adorn burgers, sandwiches or the salad bowl!
Arugula: My personal favorite green. This arugula is tender, sweet with a lil bit of kick. It is great alone or with other greens in a salad, on top of toast, on top of pizza, eaten straight out of the bag...so many options! My favorite is prosciutto pizza topped with arugula (tossed with salt, pepper, olive oil and lemon), capers and shaved parm right out of the oven!
Lacinato Kale: Still a little bit holy but super tasty no less. I'm sure most of you are aware of the many amazing and different ways to use kale. This specific kale is wonderful in a raw kale salad, just make sure to massage your kale first to make it more tender. A simple but perfect kale salad: Wash and trim the stems off two large handfuls of kale. Chop into thin confetti-like strands. Shred ricotta salata on top, add about 1 tablespoon of red onion or shallot that has been sliced very thinly. Add some olive oil, a squeeze of lemon, and freshly ground pepper.
Scarlett Ohno Turnip + Greens: Oh my, aren't these beautiful. This is our first time growing these bright pink beauties and we are pretty in love with them. We had a pretty thick stand of them so we gave everyone a mix of the roots as well as turnip thinnings which hadn't matured to size yet. The turnips can be cut thinly and eaten raw or also pickled, they are great for both uses. The greens are pink ribbed and tender. You can use both in a classic Japanese dish - roots seasoned and braised with the tops chopped and mixed in. Turnip greens can also be added to lasagna like spinach, sautéed on their own or eaten fresh in a salad.
Detroit Beets + Greens: SO thrilled to have beets to share! These red beets are sweet and wonderful. Use them raw, roasted, pickled and so on. The greens can enjoyed as well, best cooked in some form rather than eating raw.
Zucchini OR Strawberries: Different drop sites receive strawberries this week! This rotation will be continuing as the weather stays a bit cool!
Scallions: Sweet and herby with the familiar onion kick. Eat both the white and green parts raw in salads, cooked in stir-fries, or whizzed into cream cheese and sour cream for a luscious dip.
Basil: Oh...you know...basil in the PNW in May...hurray!! What are you going to do with it??
MINI FARM SHARE:
Everything in the mini share is also in the farm share – see above!
Hope you have a great Memorial Day! If you want to come out to the farm we are hosting Carabella Winery the Memorial Weekend in Wine Country event. We'll also have a wine + pizza special! More here.