The theme for the week is: green!
- 2 large green garlic
- large bunch of red radishes, with lots of greens (at least a pound, probably more) (manifest said radishes or green onions)
- 6 spears asparagus
- 7 white potatoes (2 pounds), though some of the skins look more reddish?
- bag of mixed arugula and mizuna
- head of butterhead lettuce
- head (bunch?) of romaine lettuce
- bunch of kale (half pound)
Small share omitted half the potatoes, radishes, asparagus?, and arugula/mizuna, and got bok choy.
The asparagus was a substitution; they weren't sure if it would be ready in time, so they listed salsa instead but gave a heads-up that we might get "a very special spring vegetable" instead. The small box didn't list salsa so I assume they didn't get asparagus, but I don't know.
Anyway... I'm delighted to have more radishes and the first asparagus of the season, and the two types of lettuce are staples. (Which is funny: I rarely bought lettuce before the farm share and used spinach as a base for salads. But this lettuce is good! Unlike a lot of the stuff in the store.)
Stir-fry works for the arugula/mizuna, but do those greens work well in a soup, I wonder? I'm thinking vegetable broth with ginger, parsnips or sweet potatoes, and the greens. I've done that with spinach and chard but never these greens. Opinions?
There are lots of greens on those radishes. I assume I can do something with them. Google is pointing to sauteing.
We're not big fans of raw kale (like in salads), but maybe cooking with it will work out better. Suggestions welcome!