week two



week two

spinach

lettuce mix

kale

cilantro

scallions

radish

turnips

garlic scapes

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 sautéing our kale until it wilts, then add ¼ cup of water to cook it slightly, once the water has evaporated we toss the kale in our favourite peanut dressing. Yum! Recipe below!

(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)

garlic scapes – these strange looking veggies are a sure sign of summer. As the garlic grows it sends up a “scape”, which is a long, tender stalk with an immature flower at the end. If left on the plant, it would eventually flower (like all of onions do – think about onions, or chives, or alliums, or walking onions). In an attempt to force the plant to put its energy into growing a large garlic bulb, we snip the scapes and eat them. The whole thing is edible and has a very garlicy taste. You can eat it raw, sauté, grill, or roast. Pretty much use it wherever you’d use garlic.

(store in a bag in the fridge)

spinach – this one is pretty straight forward. Store in the fridge.

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

cilantro – you either love it or you hate it. We really hope you’re in the love it camp. We certainly love it.

(to store, immerse bottoms/roots in an inch of water in a glass, then keep in your fridge.)

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 – did you know that a bunch of peas is actually called “a mess of peas”? We’ll here is the first mess. Enjoy then raw or stir fry them up!

(store in the fridge or in a glass on the counter with an inch of water in the bottom)

Recipes to try

crunchy chopped salad


kale pesto

Grilled Garlic Scapes with Sundried Tomato Pesto



fried greens meatless balls



Banh Mi sliders

turnip greens pesto pizza