Breaking news from the field: We’ve got beets! (For those of you who were with us last year, this will be significant).
This week’s offering will include:
Sauté mix (beet greens, spinach and chard)
Arugula OR Easter Egg radishes
Beets (the tops are fantastic so add them to your sauté mix)
2 fresh garlic bulbs
Curly kale (the cooking or marinating kind)
Red Russian kale (for light sautés or raw in salad)
Dill or rosemary
Check below to see member Jen Bergevin’s weekly menu using this week’s basket for inspiration.
Just for the half-sharers who are getting their scapes this week: Garlic Scape
week-2-plus-garlic-scape-pesto/# . We’ve used it in this amazing bread:
And this one is just for fun: Cinnamon Sugar Radish Chips!
Wellspring Garden CSA Week 2 Menu
Radish Hasbrowns with Eggs, Sausages (or Bacon [or toast to make it vegetarian]), Fruit and Yogurt
Garden Veggie Pizza With Kale Pesto and Brie
Spaghetti with braised kale
If you go with the Rosemary:
Pork Lion Roast with Garlic and Rosemary, Beet and Carrot Slaw, and Edamame and Arugula Dip with Baguette Toasts
Or if you want Dill instead:
Creamy Smoked Salmon Fettuccine
See you tomorrow!