Winter CSA pick-up: February 25, 2014.
Turnips: Knock, knock. Who’s there? Turnip. Turnip who? Turnip the oven and roast me, in large wedges, for a sweet winter treat. Also stew my greens, because they’re great!
Peashoots: Nothing cuter than a peashoot in February. Hardly anything tastier either. Snack on these springy tendrils, or add them to salads or sandwiches for a clean, snappy flavor. Also, they’re cute.
Head Lettuce: (half shares only) Oh, friends, lettuce enjoy this color and flavor, like the ladybugs who grow and love alongside it! For they know what’s up. This week’s harvest is beautiful, healthy fare for your family.
Spinach (half shares only): Get a load of these large, hearty leaves! Here is the vegetable that, lovingly tended, not just survives the long winter, but scoffs at it. Ha! Winter! Is that all you’ve got? Just look at my brilliant chlorophyll. No bugs can touch me now!
Kale: Kevin just eats this straight off the plant, and you can do that, too, but also you could put today’s kale in a hearty soup; or stew it with your turnip greens; or oil, season, and bake it in a single layer at 350 for 9 minutes for a crisp kale chip snack that our kids love to make and love to eat.
Chard (full only): Grown in the warm, near-temperate climate of our greenhouse, this tender chard would be great on bruschetta, or, again, stewed along with those turnip greens. Here’s a tip for cooking greens: add a little acid at the end of cooking—either a squirt of lemon juice or a little apple cider vinegar. Once you’ve tried the bright flavors this brings out of the vegetable, it’s doubtful you’ll want to eat it any other way.