Week six share

Busy days on the farm.....Below is week six's veggie lineup.

• Primero Red Cabbage (we use cabbage in simple slaws or tossed into soups, a simple stir fry with Tamari, sesame oil and some chili garlic sauce works for us too).
• Speckles Butterhead Lettuce ( An old Amish heirloom dating back hundreds of years)
• Mesclun Blend
• Catalogna Frastagliata Dandelion ( A bitter Italian green used in stews and soups, can also be oven roasted or pan saute.
  
• Chioggia Beets/greens ( This beautiful heirloom is our favorite beet. we eat it raw or boiled and added to pasta dishes).
• Tyee Spinach (large leaf spinach, best used cooked, lightly steamed or sauted)
• Herbs (Basil, Parsley, Cilantro, Mint)
  
• Shelling Peas ( We make a real easy dip with peas.....mix 1/2 cup of yogurt with one table spoon lemon juice and a handful of mint, next whiz in 2 handfuls of peas some Parmesan cheese and some salt and pepper, pulse in food processor until desired consistency is reached. we use this as a veggie dip, or a spread for sandwiches or wraps)