Hi Everyone,
This week’s tips include a few standard preparation tips:
We recommend washing all produce just before use, always.
Daikon Radish – a very mild radish that is a lot bigger than standard red radishes. A
staple in Japanese cuisine. They are great raw chopped, or grated. Also nice in soup or
pickled. The greens are also edible in a salad or cooked.
Green Beans – The beans are growing so fast it is remarkable. We grow an heirloom
variety called Provider, which stays tender and tasty even when the pods get big.
Dragon’s Tongue Beans – A dutch wax bean with unique purple and cream colored
streaks; this bean is juicy and buttery, the color fades when cooked.
Garlic, CVF Hardneck variety – We roasted some the other day and it was so good on
toast with a bit of olive oil.
Red Fresno Peppers – Fairly spicy on the heat scale, great color and flavor.
Red, Yellow and Orange Bulls Horn Sweet Peppers – the warm weather means the
peppers keep coming. The sweetness and flavor of these are remarkable. Great raw or
cooked.
Celery – Notice the difference in flavor of this celery compared to store bought celery.
The entire leaves and stalks are edible and have an almost parsley like flavor.
Sunflower Sprouts – does anyone have a favorite or preferred microgreen? We love
them all. The sunflower sprouts are our go-to for sandwiches and avocado toast.
