Fava beans - There are many ways to eat a fava bean. Some prefer the less mature pods which can be eaten whole like green beans. The fava beans that you are getting this week will be fully mature and should be shelled. The beans in the middle also need to be peeled, which is easier after first boiling them. Then you are left with the little gem in the middle, which should be cooked. They make a great addition to a salad or by themselves with butter and salt as a side dish. They also can be used for hummus in the place of chickpeas.
Carrots - Sweet and crisp, our carrots make a fantastic snack when eaten raw or a tasty side dish when roasted.
Salad Mix - This week's salad mix is a blend of seasonal fresh cut greens including arugula, baby lettuce, spinach, tatsoi and mustards.
Cauliflower - This is our first week having cauliflower and we are very proud of our beautiful heads! I am roasting some right now as I write this. I will be putting it on a pizza for dinner.
Swiss Chard - I just braised some of our greens in a mixture of chicken stock, soy sauce and sriracha. Delish! The chard is so tender.
Hakurei Turnips - These mild sweet Japenese salad turnips are in the share again this week. If you've had enough turnip salads try roasting them. We put them on the grill this weekend and brushed them with hoisin sauce.
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