- Spinach 5oz /10oz: Cheesy Spinach
- Head Lettuce (Red Romaine, Bib, or Green Romaine) 1 head/2 heads
- Easter Egg Radishes 1 bunch/2 bunches: Sauteed Radishes with Mint
- Asparagus 1 bunch/2 bunches: Asparagus with Sesame and Chive Blossoms
- Beet Greens: 1 bunch/ 2 bunches: Beet Greens Recipe or Pasta with Beet Greens
- Green Onions
- Garlic Scapes 4/8 ea.
Herb Share Subscribers:
- chives with blossoms (pull the florets apart and use them too)
- cilantro
- oregano
- lemon thyme…my favorite! Just smell it and how else do we grow lemons in Wisconsin?
Next week’s best guess for new items: Purple Kholrabi, Snap Peas
If you’ve never cooked with beet greens, then you’re in for a treat. They taste similar to Swiss chard (slightly earthy and nutty) and are a delicious alternative to spinach. Though they can be eaten raw in salads, I prefer them cooked, which softens their texture and draws out their flavor.
Beet greens are true health food: One cup of cooked beets greens is only 39 calories and provides 220% (that’s not a typo) of your daily vitamin A (for healthy eyes, cells, skin, and hair) and 60% of your daily vitamin C (a health-promoting antioxidant). It’s also full of other nutritious vitamins and minerals.
Delicious ways to enjoy beets greens:
- Thinly sliced and added raw to salads
- Sauteed in olive oil and garlic, and placed on crostini with goat or blue cheese
- Added to vegetable soups and stews
- Added to frittatas with cheese such as ricotta, Parmesan, or goat
- Simply sauteed in olive oil and garlic, then topped with raisins and toasted pine nuts
- Creamed with milk or heavy cream, butter, flour, and nutmeg
Eat Well. Smile Often.