Already! And what a basket! So far so good…

I made a last-minute switch this morning as I was harvesting lettuce. There have been some murmurs about there being too much lettuce in the baskets (although we are aiming for two per week throughout the season), so as I pondered the beautiful Black-Seeded Simpson (which I favour) and the chunky looking Claremont (a romaine) I thought that the romaine would at least offer a change of texture from the leafy lettuce. So it won out.

The Hakurei summer turnips are from the same crop as last week’s. Since they are much bigger, and the leaves are not as appetizing, we will forgive you if you opt to compost the leaves and savour just the roots.

Albina Vereduna beets are a little-known heritage variety. It’s not surprising that they can’t be found on store shelves because in all honesty, who would buy them? They’ll never win a beauty prize, but they do make up for it in flavour! The leaves are tasty and nourishing too, and they can be used in recipes calling for spinach or indeed combined with spinach.

And speaking of which, this is the last of the spinach, at least until the fall. But don’t despair, the swiss chard is coming along very well.

Collard greens are related to cabbage, in fact they look like cabbage but without a head. Collards can be cooked just like any other leafy green vegetable, but the cooking time will be longer. They are well known in the southern U.S., so it’s easy to find recipes for collards on the internet. Here’s one that I suggest: http://www.canadianliving.com/food/collards_with_garlic_and_pepper_flakes.php You will need to adjust the quantities a little because our bunches are about 1 1/2 lbs.

The sprouts are Joël’s blend of alfalfa, clover, and herbs, with just a touch of spiciness. Add these to salads or sandwiches or just nibble on them. Enjoy!

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