CSA #1 (5/27/25)
Henry presents a fine specimen of Boston (Butter) Lettuce.
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In Your Share This Week
Lettuce
Spinach -- Excellent raw or cooked, and be sure to eat the stems too.
Knob Onions - These are regular onions that are just starting to swell up and create a bulb. Because they are still young, you can eat the entire plant as you would green onions, raw or cooked.
CHOICE of Dill OR Cilantro -- Be sure to take one or the other, not both!
Small Beets with Big, Beautiful Greens -- See the Farm Notes below to learn how Henry gets you beets this early in the season, and see the Food Notes for ways to use the greens. (NOTE: If there aren't enough beets ready for harvest, you may have a choice of Beets or Carrots.)
Green Garlic - Use as you would regular garlic by sauteeing it as the start to just about any dish. Or make green garlic pesto. (NOTE: If Henry ends up harvesting lots of lettuce in the morning, you will get 2 heads, and he'll save the green garlic for next week.)
Rhubarb! Rhubarb is native to Siberia, and loves cold weather and a long period of dormancy. So climate change is doing a number on it, and although Henry's rhubarb patch looks great right now, it may not last long in the hot weather, so enjoy it while you can!
Food Notes: Beet Greens
Beet greens are very similar to spinach or chard, but even sweeter--and the red stems and red-veined leaves are gorgeous! They are also extremely nutritious--high in vitamins C, A, and K, as well as minerals such as magnesium, manganese, potassium, and iron. And of course they are high in dietary fiber. They are also super-easy to prepare -- just toss them into boiling salted water for a few minutes, or try this easy saute.
Simple Beet Greens (or Spinach) with Garlic
2-3 cloves regular garlic, or a few tablespoons chopped Green Garlic
4 tablespoons olive oil
All of your beet greens, with their sweet stems
Salt and pepper, to taste
Put oil and garlic in a sauté pan and heat gently. When garlic is soft and just beginning to turn golden, remove to a side dish.
Wash the beet greens and stems and cut into 1 to 2-inch lengths.
Add the stem portions to the oil in the pan, and turn the heat up to medium high. Sprinkle with salt and pepper to taste. Toss stems intermittently for about 2 or 3 minutes.
Add the leafy greens and cook until wilted, another 2 or 3 minutes.
Add the garlic back to the pan. Toss and serve -- on its own, or over rice or pasta.
Here's a great recipe from CSA member Mary Cosner, who says: "It’s from Mario Batali’s cookbook Molto Italiano. It’s delicious."