Saturday, May 13, 2017

2017 Week 2 - When will it start to feel like spring again?


It was great to see so many of you this week.  You are my people, getting excited about produce! Yes! The farm got 2 inches of rain on Saturday, we are hoping to dry off and warm up this week.

New this week:

Lacinato Kale: aka: Dinosaur Kale or Tuscan Kale.  My favorite way to serve this is this Lacinato Kale Salad by Marin Mama Cooks.  You can also use this kale in a soup or sautéed on the stove.

Swiss ChardIn the world of greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a star in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more. Here is a recipe for Sauteed Swiss Chard, I think adding a fried egg would make an excellent breakfast.

Bok Choy - Last weeks share included the really little delicate baby bok choys.  This week we graduate to the bigger boks.  Here is a link to The Kitchen's 10 ways to Chow Down on Bok Choy

Strawberries and Asparagus are here for another week!

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