week two

 

week 2 includes

kohlrabi

white turnip

mesclun mix

arugula or tatsoi

scallions

radish mix

rainbow chard

kale mix - curly roja red and vates blue curled

parsley mix - curly and flat leaf

 

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

 

arugula – has a fresh peppery flavour. It’s possibly my favourite leafy green that comes from the garden. It’s excellent as a salad base, lovely as an addition to pizza and sandwiches, but we like it best as a tasty pesto. This arugula pesto pasta looks delish. If you're feeling fancy, why not thy these goat cheese balls with arugula and edible flowers. If you don't have any edible flowers, roll the balls in chopped parsley, crushed pink pepper corns, or poppy seeds! We've also been eyeing up this arugula gimlet, a veggie cocktail, oh my!

(store in a bag in the fridge)

 

tatsoi – is a versatile green vegetable, equally suited to be served raw or lightly cooked. You’ve likely already been introduced to this green leaf, as it can usually be found in mixed salad greens at restaurants and the grocery store. Just use tatsoi anywhere you’d use spinach. We've been meaning to try this Stir-fry Tatsoi, Crusty Tofu with Asian Sweet-Sour Sauce or this tatsoi, basil & feta quiche!

(store them in a plastic bag in the refrigerator for 3 to 5 days)

 

kale – the trick to excellent kale is massaging it. We know this sounds silly, but kale is quite fibrous and massaging it breaks down those tough fibers 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 if you’re unsure.

Kale ceasar salad is a delicious way to eat the kale raw. Or simply saute sliced kale in a bit of olive olive and chopped garlic scapes. When it softens finish with a squeeze of lemon and a sprinkle of salt. Note that kale also freezes really well, so you can save it for later for soups or smoothies.

(store in a plastic bag in the fridge)

 

swiss chard – this is such a beautiful and versatile leaf. The stalk, or rib, takes longer to cook than the leaf, so we suggest removing it, chopping it up smaller, and sautéing it for a minute or two before adding the leaves. Try sautéing the stems with some chopped onions and or garlic in some olive oi. Add in the leaves after 2 minutes and continue to sauté until the leaves are soft. Finish with a squeeze of lemon and a sprinkle of salt.

Check out this recipe for swiss chard stalk pesto. Or how about this swiss chard tahini dip.

(store in a plastic bag in the fridge)

 

white turnips – Don’t let the word turnip fool you, these little gems are sweet, tender and juicy, nothing like the waxy orbs we’re used to seeing at the grocery store. Most people enjoy eating these white roots raw, just plain, with a dip, or shredded into a salad.

Both the tops and the roots are edible. Sautéing the greens, like you would spinach, is a great way to use it up.

(store in a plastic bag in the fridge)

 

kohlrabi – They look a little like sea monsters, we know, but they are such a great snack! Remove the purple skin with a vegetable peeler or knife and eat the white part like the turnips (above). The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. The leaves are edible and can be used interchangeably with collard greens and kale.

(store in the fridge)

 

mesclun mix – you know the drill. salads, salads, salads!

(store in the fridge)

 

parsley – it's a significantly underrated herb. It's more than just a garnish you know! Treat soft herbs like a fresh bouquet of flowers. Fill a glass with cool water, Trim the ends of the stems, and then place the bunch in the glass and cover with a bag to keep from drying out. Change the water every couple of days to keep it fresh.

 

scallions – we love scallions, you can add them to just about anything! Also known as green onions, they’re quite versatile. One of my favourite ways to eat them is in scallion pancakes, give it a try! They’re worth the effort. Also, this sauteed onion and yogurt dip looks good.

(store in the fridge in a bag)

 

radish - both the greens and the roots are edible. Toss the greens into a salad, saute them, wilt them into hot pasta, or maybe add them to an arugula pesto? The roots can be a little spicy for some people, so try them sliced in half with butter and a sprinkle of salt, or try roasting them in the oven like you would any other root vegetable, like carrots or parsnips. Roasting radishes makes them sweet and tender. Or why not try this spring radish salad. I've also been eyeing up this recipe for radish butter.

(store in the fridge in a bag)

 

RECIPES

 

Check out the recipe section on our website for a variety of home-tested recipes to help you make the most out of your veggies.

 

 we just love this shredded kale Cesar salad

 

 

Use this basic pesto ratio to make any kind of pesto! basil, kale, arugula. mint, you name it!

 

 

 add you kale to these kale and goats cheese frittata cups

 

 this turnip greens pesto pizza is really tasty

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

use up your parsley in this recipe for balsamic mushrooms on a raft

 

 

I know we sing their praises a lot, but these green meatless balls are still the very best way to make something tasty with all the greens you get in the first few shares of the year. Kohlrabi greens, kale, chard radish tops, turnip tops, all of them can go in this recipe!

 

 

 

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Stirling, Ontario

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