Week three share

Happy first day of summer! We have had some really nice weather out here at the Woodlot and the plants couldn't agree more. Below are the details of week three's share.

• Tah Tsai Spinach Mustard (Glossy spoon shaped leaves are a treat in salads raw, stir fries, or steamed.
• Purple Top White Globe Turnip ( A mild, sweet strain eaten raw in salads, or roasted. If roasting, par-boil first for 5 minutes, then roast with any pork fat (bacon, pancetta, prosciutto), till tender.
• Radish (French Breakfast & Scarlet) add to tacos or wraps, or make a salad with sliced radish,lemon juice, & cilantro.
• Mesclun Blend ( red sails, salad bowl, arugula, & other Euro greens)
  
• Cilantro( our favorite herb, use leaves in salads, add to anything Mexican, or try a puree of cilantro,garlic, and olive oil as a marinade for meats, or toss puree with boiled potatoes to make a fresh potato salad.
• Toscano Kale (known as "Black Palm" this Italian favorite can be used in a white bean/potato/sausage soup, or used raw/juiced/or blended. If you've never had a "massaged kale salad" you must try it....see this for a bit of inspiration.