Click here to read this week’s newsletter. Also, just a reminder that next week’s CSA pickup is on THURSDAY, JULY 2nd.
The newsletter features Tat soi and Swiss Chard this week. But I thought I would provide you with a few additional notes about some of this week’s veggies.
Salad Mix OR Head Lettuce: The salad mix is a combination of a few strong greens (include frisee) and a beautiful speckled lettuce named “Flashy Trout’s Back.” A good basic vinaigrette of oil, vinegar, salt and pepper would be a good dressing choice. The head lettuce is a classic iceberg variety that is sweet and crunchy. I bought the seed from Tom Morton (a lettuce legend) of Wild Garden Seeds in Oregon.
Fresh Shelling Peas: Shelling peas have more fibrous shells than snap peas, so you will want to shell them out (remove the peas from the pods) and cook only the peas. Quickly blanch them in boiling water until they turn bright green, drain the water and enjoy. Don’t overcook them, as these peas are very fresh and just a quick blanch will bring out their sweet flavor while retaining a bit of a crunch. Say goodbye to mushy peas!
Kohlrabi: If you ate your kohlrabi fresh last week, try roasting it this week. I use a broiler pan, roasting chopped kohlrabi drizzled in oil or melted butter. Stir it frequently until it browns just a touch. Roasting kohlrabi sweetens its flavor. You might try roasted kohlrabi paired with fresh peas and a bit of finely diced parsley (if you have some from last week).
Here’s to wholesome food, grown and eaten with love.