Yesterday we worked on cleaning up the huge pile of branches from the fallen tree, trellising (tomatoes and peas), and Conner built a tomato teepee.
This hot weather has been tough for some of our cool weather loving plants…The broccoli decided it was ready earlier than we would have liked, along with the mustards and lettuce. On the other hand, it is great for our tomatoes, peppers, and squash.
This week your share includes:
2 heads of lettuce- we’ve been making delicious salads with equal proportions lettuce, cilantro, and arugula. if you don’t have any arugula left from last week, you can toss in some of the braising mix (finely chopped). throw in some raisins and feta and toss with a light apple cider vinaigrette.
broccoli- my favorite way to eat broccoli?? hmmm…. i am sure we all have our own. i’d have to say either roasted in the oven or simply sauteed with garlic.
Lacinato kale- my favorite recipe for this kale is actually raw. while it is great cooked like any other hardy green, this recipe tosses the kale with a hard salty cheese and delicious vinaigrette. a perfect use for kale on a warm spring evening!
rainbow chard- we had fantastic chard quesadillas last night. saute up some onions with cumin and other latin inspired spices. thrown in the chard and any other veggies you’d like (braising mix? garlic scapes?). throw all the veggie goodness into a tortilla with cheese and heat through in a cast iron on the stove top. we made a sauce with finely chopped cilantro, plain yogurt, lime juice, and salt to top them with.
garlic scapes- these can be used as scallions. they are the tops of hard-neck garlic. you can use the whole thing. we threw them into the quesadillas but they are great in any quick cooked dish.
cilantro- you can enjoy cilantro in just about anything. we put it in salads, sandwiches, and soups. if you have a favorite recipe please feel free to post it on the blog.
braising mix- use as you would any cooked green. i’ve been loving chevre lately and found it a great accompaniment to mustardy greens, try them both atop a piece of toast.
lemon balm- here is a great link for lemon balm uses. i like it best as sun tea but it sounds like there are quite a few possibilities.
Cilantro lime butter!
It’s delicious with corn on the cob, as in the linked recipe, or on top of steak or vegetables. Maybe not the healthiest use of cilantro, but darn tasty!