May 12, 2024
Spring Veggie Assortment
by Linda Dansbury

Welcome to Week 2 of the 2024 harvest! I have been a part of Anchor Run Farm since its inception, assisting fellow members with how to enjoy their harvest. We realize that sometimes the amount we receive each week can be a bit overwhelming, especially for new members. Here are thoughts on some of the veggies we will see in the pick up room this week.

Komatsuna - I had not heard of this green that is in the same family as mustard, broccoli, etc. As such, it is very nutritious. Store it as you do other greens in plastic bags or containers with a towel or paper towel so it doesn't sit in water, which hastens rotting. Young leaves can be added to salads, while the stems and older leaves are delicious steamed, in stir fries and soups. Komatsuna can be used as a substitute for any recipe calling for bok choy or mustard greens.

Green Garlic - Simply garlic that has not formed its large bulb yet. I love that the farm gives us garlic over such a long period of time. Green garlic is more mild and does not store as well as hardened off garlic that we receive in the fall does, so store in the fridge. Use the entire plant! Just cut off any tough leaves and use the rest! Because of the more mild flavor, long cooking will dull the flavor somewhat so I really like to use in stir fries, dips, guacamole, etc.

Garlic Chives - An herb in the same family as chives, but as the name says, they are garlicky in flavor. Cooking will cause the flavor to dull, so for best results add them at the very end of a cooked dish, or chop them into salads or dips, potato and pasta salads.

Bunch Radishes and Turnips - These are both equally delicious sliced in salads, enjoyed with your favorite dip/hummus, roasted and sliced and sautéed with herbs. Don't toss the greens! They can be stir-fried, added to soups or stews, or frozen to use at a later time!