At market this week we’ll have a variety of Tomato and Herb plants for your garden in addition to our Walking to Spring and Organic Egg Share pickup and veggies for sale.

Here are the items you can expect at market {M} and in the CSA {CSA}:

• Note that for best results storing all root vegetables, remove the tops as soon as you get home and store separately from the roots. Use the greens quickly. The roots will store well and much longer.
• Red Russian {M} and Toscano Kale {M/CSA}, Red Mustard {CSA}, Tender Collard Greens {M/CSA}, Spicy Asian Mustard, and Summerfest Asian Greens {CSA}: This week promises to be rainy and I feel like stews and soups will be welcome again. Try Greens Cobbler with a Cornbread Crust and use all your greens in one go in a hearty meal. Using a variety of greens gives a depth of flavor that a single variety does not. Note that mustard does not store as long as other greens so use it sooner than later!
• Red Butter Lettuce {CSA}, Red and Green leaf lettuce {CSA/M}, and Baby Romaine lettuce {M/CSA}: If you are tired of salad (such as Caesar Salad with baby romaine or a hearty one), try lettuce soup. Yes, lettuce soup! I first learned of it in A Severed Wasp by Madeleine L’Engle. The main character describes it as “A French way of using up lettuce when it starts to bolt. Lettuce and chicken stock, basically…” I’ve made it with shredded lettuce wilted in a homemade chicken stock, but there are many different recipes on the internet, including three in this article.
• Daikon Radish with greens {M/CSA}: Use the greens along with your Asian greens, collards, mustard, and/or kale. Daikons are especially yummy roasted with ghee until caramelized.
• White {M} and Red {M/CSA} salad turnips. Red and white turnips together makes the prettiest lacto-fermented turnips.
• Purple Kohlrabi {M}: Kohlrabi is the craziest-looking vegetable around. The taste reminds me of broccoli stems, which I loved as a kid. Shredded Kohlrabi with Butter and Parmesan is our family’s favorite way to eat it.
• Pak Choi {CSA/M} and Rainbow and Ford Hook Swiss Chard {M}: I’m still eating Braised Bok Choy with Plenty of Garlic. This week I added my chard greens. I used my chard stems in quiche.
• Collard and Kale Rabe{M}: I’ve been loving roasting the rabe I bring home. The leaves are like kale chips and the stems have a nice crunch, too. Trim your bunch and cut the stalks in half or to your desired size. Drizzle with a little oil, sprinkle with salt, and roast in the oven. Use a high heat like 450 if you can watch it closely, or go lower if your attention will be divided. I like to set a timer in 5-minute intervals, then 2 minutes when they’re nearly done. I like a bit of charred edges, but not too much. However, you can use rabe in a saute, in quiche, or any other way you like to use greens.
• Spring Radishes {M}: Thinly slice radishes and use to top buttered bread for a French breakfast. Viola and Asian {M} flowers: Use these to top your salads, as garnishes other dishes, or in drinks .

1st Organic Egg Share session sold out! We still have a few openings for the 2nd and 3rd sessions! Don’t wait to get signed up! You can come see us at market or go to Tant Hill Farm Egg Shares Call 423-637-9793 for more info!

We’ll also be at the Brainerd Farmers Market Saturday morning from 10-noon.