We're so happy to have you all join us on this flavourful adventure. Your mouths will thank you for it! And so will your bodies because our veggies are not only delicious but good for you, too! Our produce is 100% chemical-free so you may see some grass in your mixed greens, some cabbage worms on your broccoli or little bug bites out of your beets and kale, which is proof of our promised practices. Hey, if it's good enough for the bugs, it's good enough for us! You know you shouldn't be eating something if the critters won't go near it. Just make sure to give all of your veggies a good rinse before serving.
Without further ado, here is the list of this week's veggies:
Spicy greens salad mix
*Click on the vegetable above for a brief description and recipes.
This week, enjoy those leafy greens you've been missing all winter! Try making a different salad every day with various combinations of toppings, such as strawberries and avocado; dried cranberries, sunflower seeds and goat cheese; chicken, pecans and Mandarin oranges; hard boiled egg, tuna and olives. Try making a big batch of Jonny's Famous Salad Dressing, which works on any one of these combos. Kale, Swiss chard, and Hakurei turnips can be eaten raw or cooked. Try them various ways before dismissing these incredibly healthy vegetables because you might like them one way but not the other. I won't eat turnips raw but love them caramelized and cooked in stews and omelets and Jonny prefers them raw grated on salad or sliced and dipped in a creamy dressing. We both agree that bok choy is best sautéed in green garlic and butter/olive oil with a dash of soy sauce. Kids don't like leafy greens? Get out the food processor to make kale berry smoothies, kale, chard and garlic pesto for pasta, or buzz up your greens and mix them with raw egg to make green eggs with ham.
Have fun looking up recipes and send along any winners that I can add to the website! Thanks for reading and happy cooking!