This week's share:
Garlic Scapes: These twisty little gems should be used just like cured garlic, but added later in your cooking process. They have a more mild flavor than their cured counterparts and are excellent as scape pesto, in salad dressings, and in eggs.
Red Russian Kale: Boy do we love kale, especially in a spring stir fry.
Bok Choy: Also known as Chinese cabbage, this spring time green has really enjoyed the rainy weather and is ready to provide you with a delightful crunch. Try it grilled with a nice mustard sauce.
Freckles Lettuce: Lettuce with personality!
Salad Turnips and/or Radishes: Both are delicious in salad, or try them sliced thinly and tossed into anything that needs some crunch or color. Pickled turnips are great too.
Beet Greens: These beets are bred to have large leaves and small roots, but you can still eat them both. Prepare the leaves as you would spinach or chard, and enjoy the bottoms too.
Strawberries: Brought to you by The Last Resort Farm
Strawberries: Maybe not traditional on a salad, but we couldn't pass up the opportunity to give them to you!
Sora Radishes: We LOVE these radishes. Bright and cheerful and not too spicy.