Tuesday, July 13, 2021

[Week 1] Farm Share Recipes & Tips: Greens, Radishes, Basil and More

Welcome to week 1 of The Farm Share Newsletter!

Before I get to the recipes, let's review a few tips for preparing your farm share vegetables for storage:

1. Always snip greens from roots: radishes, turnips, kohlrabi, carrots, beets, etc. Store the greens and roots in the fridge. I keep all of the greens in one bag and the roots in another bag — just my preference.

2. Always snip off rubber bands from anything they are binding — herbs, asparagus, radishes, etc. Similarly, untie any twisty ties holding bundles of vegetables together.

3. Herbs: Store basil out of the fridge in a glass with the stems dipped into a little bit of water. Parsley and cilantro keep well in the fridge.

** Note** If you're joining this newsletter after June 8th, you may have missed a few newsletters. Here they are:

Recipes: Farm Share Week 1

basil
arugula
head lettuce
radishes
kale
bok choy
zucchini or summer squash
scallions

Large-Batch Basil Pesto (tips on how to freeze, too 🎉)

Large-Batch Shallot Vinaigrette

For tender, delicate greens (such as the head lettuce and arugula I'm expecting today), I don't think there is anything better than a shallot vinaigrette. I make all of my dressings in large batches now because there is nothing nicer than having a vat of homemade salad dressing on hand. Here are two other favorite large-batch dressings: Large-Batch Tahini Dressing, Large-batch Cashew Dressing.

Radishes

Most often with radishes, I simply run them down my mandoline and throw them into a salad, such as this spring fattoush salad, or really anything I am throwing together that evening. These radish tartines are another favorite. I also love this edamame and radish salad.