Lots of items new for this year in the share today. I did the first pick of the Rainbow Lacinato kale this morning and cleaned up the plants a little in the process. With a little luck this planting will carry us all the way through to next spring when we'll be eating the raab. Kale is great chopped small in raw salads (like a slaw) or sauteed with olive oil and garlic. There's also lettuce, as usual. A head of Blushed Butter Cos in the share today, a butter/romaine mix with great red color. We put two heads of garlic in the share. These are ready to use, just peel the skins away from the cloves. I'm guessing most of you won't eat two heads of garlic this week so just let it sit on the counter with good air circulation and it will keep for months while you slowly go through one clove at a time. This particular variety is called Siberian and it has very few, but large, cloves per head. We'll have a little more garlic in a few weeks when the later variety is ready. Favas make their debut today. The pods aren't edible, but the beans inside are tasty boiled in salted water or sauteed in olive oil. Some people peel the leathery skin that sits around the bean and just eat the insides, but I like the whole thing. Finally, we're seeing a couple of beets for the first time this year. Kestrel is the variety and the tops can be used just like the chard from weeks past. I like beets best cooked, either roasted or boiled, but some folks like to grate them onto a salad. If you boil them the skins will slip right off. When I roast them I eat them skins and all.
We're almost caught up on planting, just two more beds to go. Unfortunately we're in a rocky patch of the field so the bed prep is going slow. Next year, when most of the rocks are gone, it should go much faster.
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