Weekly Share – May 13th to 19th

1/2lb bag arugula                                                                                       1/2 lb bag mizuna or beet greens                                                               1 head lettuce (red butterhead or speckled romaine)                           1 bunch french breakfast radish                                                                 1 bunch red russian kale                                                                               1 bunch spring onions                                                                                 1 bunch cooking herbs

This share is full of greens. It’s fitting for spring time, so take advantage of all kinds of salads as well as greens cooked with eggs, pasta, added to soup, or sauteed with onion or garlic.

Mizuna is an Asian green that has a nice kick and crunchy texture with a lot less peppery spicy than arugula. It can be used either raw in salads or cooked slightly. It is fabulous lightly dressed with lemon, olive oil, salt, and pepper and then served under a piece of fish, steak, or poached egg. Also think about adding thinly sliced radishes and spring onions, homemade croutons, feta or a fresh goat cheese. Here is a good article about the Asian green.

For other ideas with Arugula, Kale, or Beet Greens check out these ideas from theKitchn.

Spring Greens Pesto

Comte, Olive, and Arugula Grilled Cheese

Baby Green Salad with Asparagus

Fried Egg Kale Toast