FRESH CIPOLLINI ONION: Cipollinis are on the sweeter side and are great for roasting or caramelizing. You can use the greens also much like you would on scallions. Because they are fresh (and not dried for storage remember to refrigerate! "Their name literally means "little onion" in Italian, and indeed they are! Cipollinis are about the size of a golf ball with a slightly flattened appearance. They're thin-skinned and have translucent white flesh with more residual sugar than your average yellow or white onion. Roasted whole in the oven or cooked in a little butter on the stove top, cipollinis become soft and practically melt in your mouth. Those residual sugars caramelize and concentrate, leaving behind none of the astringent raw onion flavor." - The Kitchn
HINONA KABU TURNIPS: Without the greens this time! I've been loving this pickled turnip recipe! Also, roasting them is delicious!
Lots of ROMAINE: Nice big head of green romaine plus two different gem romaines (red and green). I wanted to share the experience of comparing varieties of the same type of lettuce. It is amazing the difference between the three in flavor, texture and growth! A lot of what we do in the winter is research to find the best of the best! Here is a video from Bon Appetit on how to make an amazing Caesar salad and here is a vegan Caesar recipe which is also delicious! These romaine is also fantastic grilled!
BLUEBERRIES: Yay! Maybe throw in your salad with the cipollini onions too!
SUMMER SQUASH + CUCUMBERS: Sick of these guys yet? No way! Our field cucumbers and squash are just now getting ready to pop so look forward to some awesome varieties! Can you believe that what we've had up until now just came from a couple of beds in the hoop house?