CSA #5

Instead of just making a list of the veggies, here is what the newsletter actually says about them:

Green Onions – Egyptian Walking or Potato: Chop and top baked potatoes, potato skins or add to soups and salads.  The Egyptian Walking onion has hollow stalks, perfect for stuffing with anything you might stuff ravioli with and then steam.

Garlic Scapes: Cut into small pieces and add to soup or slice thin and add to meats, rice or wherever you would like an onion/garlic flavor.  Every part of the scape is edible.  Store in a plastic bag in the fridge.
Bok Choi : See Feature on the back of the newsletter
Rhubarb: Apple sauce?  Try rhubarb sauce.  Simmer rhubarb in just a little bit of water for 45 minutes to an hour. Stir, let cool, store in fridge and eat cold.  Add sugar, honey or your preferred sweetener if desired.
Asparagus: Last week for this!  A favorite fresh or grilled.  Try sliced thin, toss with a little lemon juice, salt and pepper to taste.
Yukina Savoy: A great green to add to stir fry and salads.
Pea Vine: As pea vine matures, the stems get tough starting from the base.  The tops of the pea vine stems may still be tender enough to enjoy. Simply pick the leaves off of the tough stems and toss in a salad.
Baby Broccoli: Raw, in salads, with veggie dip or grilled, this tender plant has a slightly sweet flavor.
Arugula, Salad Mix, Spinach or Sauté Mix: Any of these would be great as the base for a wilted salad with a warm bacon vinaigrette and hard boiled eggs.
Ostergruss Radish:  A beautiful rose-pink color, these radishes are easy to munch on as is and good in salads.
Strawberries:  Oh yes, it is that time once again.  These sweet berries are great raw and make a delightful strawberry vinaigrette for spinach salads.  Just the start of the season, these are from our beds of the Earliglow variety.
Greenleaf Lettuce:  An excellent green to add to salads or top your sandwich.
Baby Red Romaine: A sweet, deliciously crisp and tender lettuce to mix in with most anything in this box to create an awesome salad.