Just greens in the share this week!
As the weather gets warmer our bigger greens are becoming ready and we are so happy to include rainbow chard in the mix. Chard is very similar in taste and texture (as well as related to) the beet greens you had last week. Some like to cut it up and eat raw in a salad while others prefer to cook it a little bit. I like to sauté it and add it to enchiladas or a stir fry.
We also introduce arugula, an absolutely wonderful mustard green that goes great with almost everything. I can often be caught just eating it raw straight from the field. This cutting is especially nice!
(Mallory's family recipe)
3/4 cup mayonaise
1/3 cup buttermilk
1 tbs white wine vinegar
1 garlic clove, minced
2 tbs fresh herbs chopped (we like parsley and chives, but most herbs will work)
Salt and Pepper to taste
Mix all ingredients in a bowl, let stand in fridge for 1 hour.
Makes approx. 1 cup. Use within 1 week.