Farm share week 3

Spinach - This week our spinach is bunching size (don't worry--we will have more salad spinach!). The bigger leaves make this spinach fantastic cooked or juiced. Despite its size, this spinach is tender enough to make a great salad when washed and chopped.
Beets(!) - Gorgeous beets! At this point, our beets are smaller than normal grocery store beets, which allows them to be used in a slightly different way. Because they are so young they haven't developed a touch skin and can be eaten without peeling. Their size also allows for less cooking time. We either roast them for 30 minutes in aluminum foil or boil for 15 minutes and then roast for 10-15 minutes. If you boil them they will be a bit more tender,  if you just roast them they will have a bit more crunch.
Lettuce - We're sending out a mixture of romaine, green leaf, red leaf and crisp heads.
Broccoli - Again! We have so much broccoli and we are happy to send out some larger heads this week.
Snap Peas - Snap peas are one of our primary crops here at the farm. Snap peas are eaten pod and all, no shelling necessary. They make a fantastic snack when they are raw. They are a great addition to a salad or stir-fry.
Kohlrabi - The alien vegetable. Kohlrabi are a brassica, the plant family that also includes as kale, broccoli, and cabbage. They have a flavor similar to broccoli stems or cabbage. They should be peeled and can be eaten raw or cooked. They make excellent fries and are superb eaten raw with a dip. You can use the leaves as well, the same way you would kale or collards. 
Walla Walla Onions - Our onions have jumped in size but they still have the mild, fresh flavor and texture of Spring onions.