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 Chard: In 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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