May 23, 2021
Delicious Start to the Season!
By Linda Dansbury

It is always so exciting when the season starts - every year I look forward to walking into the barn to see all the beautiful veggies - and last week the variety and colors did not disappoint! So, how do you use some of the items we are receiving right now?

Green garlic - keep it refrigerated and use the entire stalk. Green garlic is used like dried garlic, but I don't cook it for as long as dried garlic, because the flavor fades away - perfect for the quick cooking meals of late spring.

Hakurei turnips and radishes - I group these together because they can be enjoyed in the same ways - eaten raw in salads or with dip (another name for Hakurei turnips is salad turnips); roasted in the oven with a little olive oil, salt and pepper, sliced up and sauteed or stir fried. And...please don't throw the greens away - they are really great when sauteed with onions and/or garlic and other veggies, stir fried, or added to stews and soups - although the thought of a long simmered stew is not very appealing today. If you can't use them right away, cut the greens off the bulbs, and discard any yellow leaves. Bring a large pot of water to a boil and place the greens in a large colander placed in the sink. When the water boils carefully pour over the greens. Allow to cool, then squeeze out as much water as you can. Place in a freezer bag until ready to use. I love this method so much more than placing the greens in the pot and boiling them - learned this years ago from a fellow member. One recipe on this site that I particularly like is the Asian Green and White Saute. It is fast, uses both components of the veggie, and most important it is delicious - change up the herbs/spices to complement the protein you are eating.

Lettuce/Swiss chard - there are a lot of salad dressing recipes on this site, demonstrating how easy it is to make your own dressings. As for storing these tender greens, I have found the best way is to use a large plastic container with a kitchen towel or paper towels placed in the bottom. The worst thing for greens is to sit in water and to be squished. So using a large plastic container with something absorbent on the bottom takes care of the water, and the roomy container allows for more air flow. I use an old Tupperware cake storage container and it works great.

Bok choy - another of the flexible veggies, bok choy is yummy raw and cooked. There are several recipes on this site, including the Spicy Roasted Bok Choy and the Asian Style Cole Slaw. Everyone I have made the Slaw for loves it - and I use whatever I have - no cabbage, no problem! Use the bok choy, turnips and Swiss chard! Yum.