For week 3, we expect to harvest the following veggies:
- lettuce mix * mélange de laitues
- sugar snap peas * pois
- kale * chou frisé
- garlic * ail
- Napa/Chinese cabbage * pe-tsaï/chou chinois
- green onions/scallions * oignons verts
- zucchinis * courgettes
- kohlrabi * chou-rave
- spinach * épinards
Eat your peas right out of the bag or if you manage to get them home before they disappear, add them to a stir-fry or fresh on a salad, like this shrimp and snap pea salad with ginger dressing (use your lettuce mix and scallions for this one, too!
Kale, your superfood for the week, is great in smoothies, sauteed with garlic, baked as kale chips, and a great addition to quiches, omelettes, soups and stews.
The garlic harvest has begun! This garlic is still fresh (we won't harvest the bulk of it until August then hang it in the barn to cure, giving it longevity) so it's best to use it up within a few weeks, keeping it on the counter short term or in the fridge for longer. You can even freeze it in ziplock bags. You will probably receive garlic every week from now on (put it in everything! It's soooo good.)
Napa cabbage is wonderful in coleslaw (with kale, above) and stir-fry, cabbage rolls, kimchi, soup and salads, like this one! http://allrecipes.com/recipe/napa-cabbage-salad/ This recipe also calls for green onions (also known as scallions) which are great raw and cooked in any dish, such as this potato, scallion and goat cheese frittata or these scallion pancakes.
We really hope to see zucchinis, more kohlrabi and spinach in your shares this week but we'll have to see how the garden grows over the weekend. Here are some recipes, just in case!
If you haven't finished your week 2 veggies, make a quick soup, like I did!
1 bunch turnips and their greens, chopped
1 bunch radishes, chopped
1-2 kohlrabis and their greens, peeled and chopped (yes, you can also eat the leaves!)
1 red bell pepper, chopped
6 garlic scapes, chopped
2 garlic cloves, minced
1/2 bunch green onions
1/2 bunch green onions
1/2 bunch kale
1 bok choy
1/2 bunch swiss chard
1 litre veg stock
1 can coconut milk
2 tbsp Thai curry paste
Basically, clean out your fridge, chop veggies, sauté in butter or coconut oil, add stock, coconut milk and curry paste, simmer until tender and add greens for the last 5 minutes. A healthy soup in 30 minutes or less!