week two

week two

spinach

lettuce mix

kale

dill

sage

savory

radish

turnips

scallions

rapini

What to do with them? How to Store? Recipes below!

kale – the trick to excellent kale is massaging it. We know this sounds silly, but kale is quite fibrous so if you’re eating it raw, massaging it is important as it breaks down those tough fibers. After a good rub down so you’ll have a more supple leaf to work with. It doesn’t take much, either massage it whole or slice thinly and massage in a bowl, you’ll see the kale darken and you’re done! Check out this video for a trick to remove the stem quickly. Lately we’ve been eating kale every night, we sauté some garlic and onion, add a few tablespoons of jerk sauce, then add a whole bunch of chopped kale, cook until wilted. Sprinkle with feta and enjoy.

(store in a plastic bag in the fridge)

radishes – crunchy, peppery, and fresh we love these little beauties. The greens are edible as well as the roots, so why not use them in a salad, make a pesto, or try in a chimichurri. The roots are nice in salads, topped on buttered bread, or roasted!

(remove the roots from the tops, store in the fridge in a bag)

spinach – this one is pretty straight forward.

(Store in a bag in the fridge)

lettuce mix – you know the drill! Store in the fridge.

dill – we like it over fresh fish, but if you don't plan on using within the next week or so, simply chop up, sprinkle on a baking sheet, put in the freezer until frozen, then transfer to another container to store in the freezer until you need it.

(store in a jar with an inch of water at the bottom in your fridge - like a bouquet of flowers

sage – we like to make tea! Sometimes mint and sage, sometimes just sage.

(tuck the stems in a glass of water, like a bouquet, or wrap with an elastic and hang until dry)

savory – not sure what it is or what to do with it? read this article about savory. This summer savory garlic salt recipe looks good.

(store in a jar with an inch of water at the bottom on your counter top - like a bouquet of flowers)

white turnips – unlike common turnips, these are mild and juicy and refreshing. Both the tops and the roots are edible. Both can be eaten raw or sautéed. Try in a salad, with dip, or cooked – see recipes below.

(If you aren’t going to eat them right away and want them to last in your fridge, we suggest cutting the greens off and storing them separately. They can leach moisture from the roots. Store in a plastic bag in the fridge)

scallions – have you tried grilled scallions yet!?

(store in the veggie drawer in the fridge)

rapini – eat the whole steam, leaves and florets too! These tender shoots are a variety of broccoli. Excellent in stirfry!

(store in a bag in the veggie drawer in the fridge)

Recipes to try

 kale reuben - a seriously good sandwich and a great way to use up a lot of kale.

 pesto ratio - your very best friend! you can make kale pesto, turnip green pesto, mixed herb pesto, the pesto options are endless!

kale, scallion, and potato pancakes 

mixed greens spanakopita - use up all your greens and herbs in this recipe! Quite easy and feeds a crowd.

 fried greens meat-less balls - use up all your greens - kale, radish tops, turnip tops, spinach, and dill! trust me you won't regret it.

sweet and salty herbed shortbread - use your sage or savory or BOTH

have you tried sage tea?