Weekly Share May 18th – 24th

Fava Beans or Radishes & Yu Choy
Red Leaf, Oakleaf, or Mignonette Lettuce
Red Gold New Potatoes or Space Spinach
Garlic Scapes or Fresh Garlic

This week’s share is loaded with greens;  big leafy lettuce, peppery arugula, a slightly bitter frisee, and maybe some nutty spring spinach. All of these paired with herbs, garlic, and even some radishes or beans and there are a multitude of salads you can make. Since this is the best fava season we have ever had, some of you will get favas a second time, don’t get overwhelmed by recipes instructing you to peel the outer casing, it has good flavor. You can simple  boil until cooked, throw in a food processor, add garlic, salt, lemon and olive oil for a delicious spread. Or what we frequently do is boil, then sauté with garlic and a ton of whatever herb you have and a dash of lemon. For salads we have been enjoying thinly chopping whatever greens (frisee, arugula, and lettuce are wonderful together) as it creates a slightly denser salad. After chopping add salt and toss, then dress with either a simple lemon and olive oil mix (add a little hard cheese) or  something creamy or a new favorite a tahini lemon garlic dressing. Garlic scapes or fresh garlic cloves are mild enough to eat a bit raw in your salad. Using a mortar and pastle mash it up, add more salt, lemon, and then tahini. Whisk until you have a nice texture and then thin with olive oil. The dressing should be strong and bright. Some of you will get yu choy sum in your shares, as its just beginning to pop off, meaning the flowers are emerging. It can be eaten stem, leaf, and flower enjoyed simply sautéed with olive oil and garlic (there is a garlic theme going on) or added to a light soup or stir fry. Check out the recipes below. Enjoy the share……Autumn & Brian

Frisée Salad with Poached Eggs and Bacon

Potato Salad with Yogurt, Arugula, and Dill

Garlic and Dill Fava Bean Salad (Bagula)
(use fresh fava beans instead)

Fava Beans – Gemelli With Fava & Frisee
(use fresh garlic or scapes in this recipe and we suggest not removing the outer skin of the bean)

Indian style Choy Sum

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