Week #4

This week’s half share includes: garlic scapes, head lettuce, cabbage, beets, kale, and Hakurai turnips.

Beets! You may already know this, but beets are quite nice raw shredded over salads or in sandwiches. Our favorite way to eat them is roasted and over salad greens with feta or goat cheese and balsamic vinegar, olive oil, salt, and pepper. It probably won’t surprise anyone that I’m including a recipe for a beet & berry smoothie - cool & refreshing, perfect for summer!

The first week of cabbage is always exciting. We love to make coleslaw and even just chopped fresh cabbage as a salad alternative or mixed with head lettuce. Cabbage is also perfect for all your kimchi creations. Check out the fermentation master, Sandor Katz creating sauerkraut. His videos are informative and he has some great literature out there as well. We encourage you to explore fermentation and if you have any questions, please reach out, we’d be happy to give some tips or resources. For some easy kimchi, check out this recipe.

Wishing you all vibrant & creative cooking!