What a relief! I was so worried that the weather would get the best of us and that there would be little to offer. This time, I’m happy to have been wrong. There is a bevy of greens: mesclun, kale, arugula and spinach. Don’t forget to wash them, first. The arugula is nice and spicy. The spiciness diminishes when cooked, or made into a pesto. There’s green onions, radishes and white Hakurei turnip. For our new customers, the greens of radishes and the turnip can be sauteed, thrown into a soup, or even eaten fresh! Just google it. The bulbs stay fresher longer if you remove the greens quickly. Aren’t the turnips sweet and juicy? Kids love them. There’s a little bag of pea shoots. Throw them into a salad, or eat them in a sandwich. Some people like them in a smoothie. Finally, you’ve got bok choi. Again, it can be eaten fresh, or cooked. Try it in a stir fry. We had a delicious salad this week using the kale. If you find the leaves too big, gather them together and cut them into strips. Try this tahini dressing with it.
Our only disappointment was the rhubarb. The lack of water and the heat gave it some kind of rust and we just don’t have enough to go around.
We included a little jar of our first crop of the year… maple syrup! If you can manage not to drink it right out of the jar, it makes a great sweetener in dressings. We’d appreciate getting the jars back. Just leave them in the basket when you’re done. We also included a copy of Edible Ottawa. This magazine for foodies wants to expand more into this area with more pertinent editorial coming soon.
We wish there was a way to limit the amount of plastic bags that we use. If anyone has a creative idea that won’t compromise quality, please send it along. We’d also love to see pictures of any dishes you create with the bounty!
Until next time…. Happy Savouring!