Travelling with greens and using all those stems

This week you'll find a sun-tea bag in the shares with three types of mint and red clover. If you like a strong tea, add a couple bags of green or black tea with the contents of the bag to a quart jar and leave it in the direct sun for a couple hours. Use a larger jar for a more dilute flavor. Sweetened with honey, this makes for a delicious and refreshing drink on a hot day.


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 Lettuce, lettuce, and more lettuce. Buttercrunch is really putting on a nice show this spring, and the colors are really starting to pop.






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The greens bunches are getting huge. We're eating them in everything, from scrambled eggs to pasta dishes.

I know a lot of you are traveling this summer. If you're wondering how to use the greens in a car-friendly dish, try making a nut butter salad:

Chop the greens up in fine ribbons, like in the Greens Crash Course. In a blender or food processor, combine raw cashews, a liberal amount of curry powder, healthy drizzle of apple cider vinegar (ACV), lemon juice, and some salt and pepper with enough water to form a thick sauce. Add more cumin if you feel like it. Toss with the chopped greens and let everything meld for an hour.

Other combinations to try:
cooked chickpeas, curry, garlic, onion, ACV, healthy oil (nut free)
peanut butter, soy sauce, ginger, honey or sorghum, ACV, healthy oil

These dishes are fine for a few hours without refrigeration. They make great summer potluck salads, in addition to healthy road food.
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What about all those colorful stems? Don't throw them in the compost bin just yet!

The stems are crunchy and have way more flavor than celery, so you can chop them up and use them anywhere you'd use raw celery:

deviled eggs
tuna, egg, chicken, pasta, potato, etc salad
inside wraps
sprinkled on top of green salads
baked into quiche or a fritatta
delivery vehicle for creamy herb dips
crou d'etat platters

Chopped up stems looks like confetti!

If you like spicy foods, try these Siracha fridge pickles.