This week’s farm share includes: Salad Mix, Arugula/Baby Kale, Broccoli Rabe/Swiss Chard, Radish/Scallions/Salad Turnips, Bok Choy/Head Lettuce, Scapes/Fennel, Cilantro
Broccoli rabe is a new vegetable for us! It can be described as a nutty, bitter green used for cooking. It has little florets that resemble broccoli that doesn’t form a large head. Saute it lightly in a pan with butter or steam it and serve it with meat. It goes great chopped up in pasta. Check out this recipe from The NY Times for one way you can use it in pasta: Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs.
Other recipes to try this week:
Pasta with Garlic Scape Pesto (Epicurious)
Apple Pecan Arugula Salad (Minimalist Baker)
Pajeon (Green Onion/Scallion Pancake) (Maangchi)
Also, don’t forget to check out Joel’s Everyday Recipe Guide! This resource will give you ways to use your produce all season long in your cooking.