1st Week Share

The first shares this year include lettuce, Asian greens, kale, chard, mustards, mint, fresh herbs, garlic scapes, leeks, and giant Egyptian Walking onions. Use the white part of the onion like you would a regular bulb onion and the green part like a scallion. The curly parts at the top are more spicy than the rest of the onion. Leeks are a little sweeter and less pungent. They're great in stirfry, eggs... and everything else, really. Garlic scapes are one of the joys of CSA eating, as you'll never find them in the grocery store. They have the flavor of raw garlic and the texture of a fresh green bean. Use them raw, in soups and stews, or in sautes and stirfry.



If you're not sure how to use all those greens, you can always just chop them up and toss them with your lettuce to make a robust, colorful salad. Or add them to a stirfry with the garlic scapes and onions, then season with ginger, a little honey, and some soy sauce.


One of CSA members asked us, "Where are all the holes in your greens?!" Well, you'll find them aplenty in the Asian greens.






 
 Here are some links about how to use fresh herbs: Oregano and Thyme, Mint, and this Guide to Fresh Herbs. Included this week are oregano, thyme, and a chive blossoms. Just sprinkle the blossoms over your fresh salads. They have a mildly sweet flavor followed by that familiar chive pungency.

Try putting a sprig of mint in your water glass for a light, refreshing flavor. By far though, my favorite way to use mint is in mojitos...


For more ideas and recipes, visit our Greens Guide. Experiment and enjoy!