I’m going to conclude this spring salad series with a tart twist on the classic spinach strawberry salad by adding strawberry’s favorite foil: rhubarb. Growing up, my main experience with rhubarb involved eating my mom’s super-yummy, super-sweet strawberry-rhubarb jam.  In other words, my experience equaled an encounter with serious sugar, to the point where if I…

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This week you’ll be receiving a new vegetable in your share: Meet the daikon radish, the less attractive cousin of the lovely Valentine’s Day radish mix you’ve been receiving for the past few weeks. Although the daikon doesn’t play a prominent role in American cuisine, it’s quite popular in Asian countries, such as China, Korea, Vietnam,…

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