Basic arugula, Samantha lettuce, fava greens, 5 Color Silverbeet chard, Hakurei turnips with greens, French Breakfast radishes with greens, Prize Choi, and Longstanding Bloomsdale spinach.
The first arugula and spinach have done well so more of those this week and we’ll probably continue to have some on the farm stand in the upcoming weeks. Both the turnip greens and radish greens are edible, as well as the roots! I find them best cooked, and like most cooking greens I just cook them in a hot pan with a bit of olive oil and salt, and then add a splash of vinegar at the end. If you’re not going to use the roots right away, they’ll store better in your refrigerator if you separate them from the tops (this is true of all roots). The fava greens can be prepared much the same way as the turnip and radish greens, although I usually skip the vinegar. At the CSA pick up last night CSA member Aurelia, who is from Tuscany in Italy, told us that in Tuscany fava beans in the spring are typically prepared with a young pecorino cheese, which sounds like a great way to eat the greens, too. The greens taste very much like fava beans and cookwithwhatyouhave.com has multiple recipes that include them if you’re looking for more ideas.
Despite the intermittent light drizzle yesterday we managed to get a bunch of cultivation and planting done. I hoping we’ll continue to get more rain through the month, and if it were mixed with some warm, sunny days as it looks like we’ll get next week, I have high hopes for continued excellent spring greens, and good growth to all the summer crops we’ve just planted.