This week you get another head of the beautiful rosencrantz lettuce, pac choi, green onions and beet greens (with a little bonus beet). Both the pac choi and beet greens are absolutely delicious sautéed or cooked. I really like to cook the greens in vinegar and olive oil, salt and a little bit of pepper flakes. The whole share could also be used to make a delicious fresh salad. If you notice some little orange spots on the leaves of your green onions-don't fret! A very common occurrence here in the northwest, this rust hits everything in the allium family (onions, garlic, leeks) and this year it is particularly heavy. It won't hurt but if you don't like the looks of it just cut off that portion.
Look forward to next week when favas will be making an appearance!
Off to the fields!