Tatsoi

I don’t want to be complaining all the time, but jeez, it was cold out there! The icy wind nipped at us all day, and the time we spent washing vegetables, with our hands in freezing cold water, was downright painful. It slowed the basket preparations because we had to take breaks just to thaw out!

Here’s a parting shot — a carrot mercilessly pierced by a rhyzome of our favourite garden perennial, quackgrass.

Fortunately, some vegetables like it cool. Thursday’s baskets had a few radishes, mesclun, carrots, tatsoi (the asian green with spoon-shaped leaves), potatoes, lettuce, summer turnip (Hakurei), and ground cherries. There were two small celeriac (or celery root) — please see Monday’s post for more information.

There were also sprouts: the regular alfalfa/clover/fenugreek blend, and the results of our latest attempt at sunflower sprouts. They aren’t as green or as long as we would have hoped (an indication that they are too crowded), but the flavour is great.