Many of you paid us with checks dated June 1, 2016. FYI, I plan to deposit the checks on Friday June 3 or Saturday June 4.
Veggie list and veggie notes (June 2/3, 2016, week #3, green EOW)
We got lots of rain this week (yeah!) so there might be more grit than last week in the asparagus and lettuce. The crew spent extra time washing the produce but we never get it all.
Asparagus, 1.25 lb
Button mushrooms, 12 oz.
Escarole, 1 large head
Romaine lettuce
Spinach, 1 big bunch
Salad radishes, 1 bunch
Scallions, 1 bunch
Cilantro, 1 bunch
Next week’s box will probably contain asparagus, portobello mushrooms, spinach, lettuce, daikon, scallions, greens, and more. Check back next week for the final list.
Button mushrooms – These organic mushrooms are from Hidden Valley Mushrooms from Wisconsin Dells. We buy mushrooms from Mary every year; they are a great addition to spring salads and quiches. Here are Mary’s suggestions for storing the mushrooms. Store separate from leafy greens, which hasten mushroom aging. If storing for more than a few days, remove from the box and store in a paper bag with holes punched in the side. Keep dry. Don’t wash to clean, just wipe with a damp cloth.
Escarole (large head of wavy green leaves) – This member of the chicory family can be eaten raw or cooked. Its slightly bitter flavor is a good addition to mixed salads. It is excellent cooked alone or mixed with other greens. It cooks quickly, but not as quickly as spinach. Cover and refrigerate.
Romaine lettuce (tall head of lettuce with crisp leaves) – More sturdy and less fragile than our other spring lettuces. Great for salads
Scallions (bundle of green onions) – These are useful raw or cooked. Thinly-sliced raw scallions can be folded into biscuit dough or sprinkled on top of soups or salads. Terrific garnish for pasta dishes in combination with cilantro. Think pad thai.
Cilantro (bundle of aromatic leaves) – This herb is good in salsa, chutneys and salad dressings, or added to stir-fries. Used in Mexican, Asian and Indian cooking.
Local Thyme Recipes
Comforting Classics
Parisian Salad with Lardons (there is a vegetarian version included in it)
Italian Marinated Mushrooms
Korean Romaine Salad
Baked Ziti with Spinach and Mushrooms
Outside the Box Recipes
Risotto with Escarole
Chorizo Stuffed Mushrooms
Teriyaki Asparagus and Romaine Stir Fry
Spinach Kugel
Quick and Easy Meal
Sesame Noodles with Asparagus, Radish and Scallion
