This week's share includes:
Basil, Chives, Rhubarb, Extra Special Salad Mix, Spinach, Radishes, Hakurei Turnips, Honey
a few notes and suggestions:
Extra Special Salad Mix, what is that? Occasionally we add a few special super tasty micro greens to our mix: bronze fennel, gem marigolds, amaranth. Each add a little flavor burst of excitement and a touch of elegance to a simple green salad with a basic vinaigrette.
Hakurei Turnips may be new and unknown to some of our new members. You're in for a treat. Not the turnip that you think of as a dead of winter storage crop. These are actually crisp and juicy with a little sweetness. Delicious as a raw snack. Equally at home in a quick stir fry.
Radishes hardly need any introduction but did you know you can toss them together with your turnips, a little honey and splash of vinegar to whip up a quick sweet and sour stir fry? Why not add that gorgeous spinach while you're at it? Top with some chopped chives too!
Chives - yes the flowers are edible and would be an excellent addition in that ES salad. I'm a big fan of putting loads of herbs in salads, as is, not just in the dressing. If that doesn't strike your fancy you can snip off the flowers and put them in a jar of vinegar. Strain in a week and voila you'll have a chive flavored vinegar.
Rhubarb we know is not everybody's favorite but a little sweet treat can boost the spirits until the strawberries ripen. Try this quick and simple compote that's great on yogurt, oatmeal, on a piece of toast with ricotta, you get the idea.
Rhubarb Compote with Honey and Orange
1 1/2 pound bunch of rhubarb
1-2 TBSP honey to taste
1-2TBSP chopped crystalized ginger to taste
Chop your rhubarb into 1 inch chunks and put into a pan with the juice and zest of the orange, honey and ginger. Cook over medium heat until the rhubarb breaks down a bit and some of the juice begins to reduce. About 10 mins. Cool before serving.