Let’s talk about the most basic way to eat those leafy greens you’ll find nearly every week in your share: The Salad.  Fresh greens and root crops make up the bulk of your fall share, and one of the great things about our greens is that they’re almost always harvested the morning of distribution, and if…

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Chopped Salad with Asian Greens

This spring we’re growing some new-to-us greens from the Asian Greens section of the seed catalog—Tat Soi, White-Stemmed Pac Choy, and Vitamin Green—along with a new-to-us mustard green, Garnet Giant Mustard.  Full-size, these greens are most often used in cooking, but now in early spring, in their tender baby size, the Asian Greens are perfect…

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There’s almost no better way to eat a homegrown, cool-season carrot than raw.  Renowned winter grower Eliot Coleman writes, “The tastiness resulting from fall growing and cool-soil storage elevates the humble carrot to another plane.”  Dan and I agree.  During a busy harvest morning, we’ll pull a carrot from the ground, brush it off, and…

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