Green Garlic! We wait all year for this lovely treat. We plant a lot of garlic and have been growing our own seed for it for about 7 years. We only plant the largest cloves for next year's garlic, and save all the smaller cloves to plant closer together for Green Garlic. These look like giant scallions but have a definite garlicky taste. Peel the outside layer and chop them to use like regular garlic. This will be the only time you receive this vegetable this season. It stores in a bag, in the refrigerator. You can trim the top greens off to have it fit better, but the whole shaft can be eaten.There are also scallions in today's share boxes.
Turnip greens. I'm from the South. Turnip greens were a standard green vegetable. They are a little stronger in flavor than other greens. On an ounce-for-ounce basis, turnip greens contain about 4 times more calcium than a much less bitter-tasting cruciferous vegetables like cabbage. Turnip greens outscore cabbage, kale, cauliflower, and broccoli in phytonutrients that can be converted into isothiocyanates (ITCs) with cancer-preventing properties.
These get washed, chopped, and cooked like any other greens. My favorite way is to sauté garlic and onion till soft, add the greens, and sauté till wilted and tender (a little longer for Kale and Turnip Greens than Chard). You season them with just salt, pepper and butter, or bacon, or sesame oil and rice wine vinegar. Here's another recipe: http://www.foodnetwork.com/recipes/neelys/ginas-turnip-greens-recipe/index.html
Spinach! We can only grow spinach in the cooler days of Spring and Fall. Enjoy.
Radishes. In order to grow radishes organically, we have to keep the rows covered with fabric to prevent damage by root worms. These are French radishes: D'Avignon and French Breakfast.
What's coming next week? More lettuces, spinach, kale or chard, Pak choi, a parsley plant to put into a pot or the ground, and maybe some fresh herbs!
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