What a week! It was so good to see so many of you at the farm after a long winter. I'm looking forward to week two, anticipating the sun coming back.
The weather has been discouraging. We totaled nearly six inches of rain this week, leaving the fields muddy and making work very difficult. One wagon was stuck in the mud so badly that we just abandoned it and plan to get it in a week or two when the field dries out! I don't even want to talk about the floors in my house! Haha!
New this week:
Romaine- I am so glad to be done with grocery store lettuce. Romaine is perfect for salads, BLTs, and to use as lettuce wraps.
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.
Scallions are onions with a long white stem end that does not bulge out. They have an onion-y but mild bite that is not as intense as regular onions (the white parts contain the most intense flavor). They can be used raw or cooked, and while some cooks discard the darker green tops, the whole thing can be eaten, and is often used in Asian cooking. Here is a link to a recipe for Scallion Pancakes.
Baby Bok Choy- Like lasts weeks Bok Choy, but smaller and even more tender. Recipe for baby bok choy
Strawberries need no instructions. rinse and eat!