Spring is here and spring is green! We have lots of greens in the box this week and that will continue to be the case for the next few weeks. Any green can be eaten raw or cooked, it’s just a matter of personal preference. If you aren’t sure, I suggest you taste it raw first. Cooking will tone down the spiciness of arugula, for example, but bring the bitterness forward.
Arugula
You are probably familiar with this one. Our arugula is always peppery. I like it on sandwiches and wraps, or as a bed for tuna, chicken, or potato salad. It makes a fantastic green salad with apples, pecans and goat cheese. Some people prefer a zingy arugula pesto.
Tokyo Bekana
This light green leafy veggie is actually a type of Napa cabbage that is grown for leaves instead of heads. It is mild and makes a great substitute for lettuce, which grows slower and isn’t quite ready yet. The pests have been nibbling in it a bit, too, but that is only because it is so tasty. If you’d rather have it cooked, a quick stir fry is all it needs.
Premium Greens Mix
This greens mix is savory and spicy with Chinese cabbage, mizuna, tat soi, and frilly mustards. Of the greens this week, this is my personal favorite for salads. It’s also lovely for a quick wilt in a hot pan with oil and garlic, or in place of spinach in any recipe.
Small Shares
- Arugula
- Tokyo Bekana
- Premium Greens Mix
- Chard
Full Shares
- Arugula
- Tokyo Bekana
- Premium Greens Mix
- Chard
- Celery
- Strawberries or Radishes
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