Welcome to the 2010 CSA season!
This week’s harvest:
1. Rhubarb: a classic rite of spring. Traditionally used for desserts or sauce, but also valued by our CSA members in a savory chutney. (Click “rhubarb” in the left column to find the recipe.)
2. Bunching Onions: these perennial onions are tall, fragrant, and tasty! The white bottoms, the green tops, and even the flowers are edible, raw or cooked.
3. Radishes: two kinds–the traditional red globe variety and the spicy white icicle variety. The greens are edible too, but are probably more palatable when cooked.
4. Bok Choy: Enjoy both the crisp stem and the green leaf. Traditionally used in stir fries and sautes, but last year CSA member Amy shared a great recipe for asian bok choy salad with wasabi peas. (Click on “bok choy” in the left column to find the recipe.)
5. Lamb’s Quarters: This wild green is covered with white or pink powder and can be eaten like spinach, raw or cooked. It is loaded with nutrients–especially Iron, Vitamins A & C, and Calcium. Pick leaves from the thicker stems (the thin tender stems at the top are fine) and add to salads, egg dishes, soups, etc. (The internet offers lots of ideas and recipes.) In a couple of weeks this plant won’t be as tasty, and so will be treated like any other weed and added to the compost pile. Enjoy its flavor and nutrition while you can!
6. Lemon Thyme: You’ll know which one it is when you smell it. Cut up the little leaves and tender stems and add some flavor to salads, eggs, meat, fish, soups, spreads, or even sorbet!
7. Oregano: High in potassium, iron, and calcium, the Oregano is at its best flavor right now before it flowers. We will give you quite a bit of it while it is at its peak, so you may want to freeze or dry it for using later– like during tomato season! To dry it, just hang it upside down out of direct sunlight. It’s best if you put it somewhere that will get some air movement so that it doesn’t mold. (I hang mine in a corner of the kitchen or hallway, and walking by it a few times a day seems to be enough.)