Hi all! Thanks for making last week so easy! We had no major hiccups, and it should only get easier from here on out as everyone settles into a routine. We are excited about the share this week!
Broccoli - It is coming on fast so we are giving you another dose this week.
Head lettuce - We have beautiful red leaf lettuce this week, I just had it for lunch today topped with radishes and a vinagrette. A little more bitter than the romaine, so consider that with your dressing pairing.
Carrots - They are the perfect size this week, great raw or, as I prefer them, cut in half lengthwise and baked in the oven.
Strawberries - We weren't expecting to have them on the share this early but we are passing our good yields on to you! They will be best in the first 24 hours, but if you want to eat them later in the week you probably ought to stick them in the fridge.
French breakfast radishes - A farm favorite in the spring, these radishes have a strong flavor without being too spicy. Great on a salad or in sandwiches.
Red Russian Kale - We love to grow this kale because the plants are so hardy and productive. They are tender so they can be stemmed and used in a salad, and they also are great braised or juiced.
Garlic Scapes - We LOVE garlic scapes. These are a part of the garlic plant that is harvested in May and June. They have the garlic flavor but their form allows them to be used in a number of settings. Blake likes to preheat the oven to 450 and toss them with salt and olive oil, then bake for 10-15 minutes until they are getting charred at the ends.
If you need more ideas, we recommend the website epicurious.com, where you can enter a vegetable into the search bar and find tons of recipes for them. Enjoy!
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