What’s in the box this week?
Standard Shares include
- Little Gem Lettuces – Also known as sucrine, this sweet, compact lettuce resembles romaine after you strip away its flimsy outer leaves.
- Bloomsdale Spinach – Make spinach pesto with almonds, really good olive oil and lots of grated pecorino; it’s delicious with homemade pasta!
- Red Curly Kale – A simple but delicious side: Heat olive oil in a large skillet or pot over medium heat. Stir in sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.
- Red Mustards – To tame the bitterness of these greens, use a combination of heat, salt, and fat. We like mustard greens just lightly wilted, blanched, or sautéed to retain the bright color and texture, but they can also be boiled or braised longer to soften the flavor. Ingredients that help balance the bitterness include salt, soy sauce, bacon, prosciutto, toasted nuts, olive oil, or sesame oil.
- Florence Fennel – In Greek mythology, Prometheus stole fire from Zeus' lightning and concealed it in a hollow stalk of fennel in order to surreptitiously bring it to man.
- Tokyo Turnips – Steam Tokyos along with their greens! First, separate turnips and greens, after having rinsed/washed them. Remove any yellow or damaged leaves and discard. Quarter both turnips and greens. Place a steamer basket in a saucepan with a tight-fitting lid; add enough water so that it reaches a depth of about 1/2 inch. Bring water to a boil over high heat. Add turnips and greens to steamer basket, cover, and cook until tender, 5 to 8 minutes. Serve with desired toppings.
- Basket of Green Almonds – Green almonds consist of both the fuzzy green outer hull and the soft inner nut—it's that soft inner part that will eventually grow and harden into an almond. You can eat the entire green almond at this point, fuzzy outside and all. The whole almond has a crisp, watery texture and a tart flavor, like a cross between a green apple and a green grape. You can also run a paring knife around the outside edge of the green almond, lightly cutting through the hull, and crack the hull open to get at the nut inside. The tiny, pale seed is very soft and filled with a jelly or creamy seed. Try them in this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Don’t forget – you can always add extra items to your order at our Online Market.
Red Butterhead Lettuce, Frisee, Rainbow Chard, Collard Greens, Peas, Green Galric, Cilantro
We’re back to our Saturday Oakland and Sunday San Francisco farmers’ markets schedule. You can top up your Say Hay supply by visiting us and chattin’ it up at one of our markets.
We’re helping to support the work of Charlie Halowell in raising funds and celebrating local East Bay community organizations. And you should too! Check out their “Sunday Suppers” dinner schedule and treat yourself while supporting a good cause.
Pics of the week
Back at market - thanks to our loyal customers!
May harvesting butterheads for market.
Fried Green Almonds (Serves 3-4 as appetizer)
They'll keep refrigerated for a few days, but green almonds are best eaten right away. If you can restrain yourself from popping them in your mouth immediately, this quick and easy recipe will only make you wait a couple more minutes… Thanks to LA Weekly for the recipe!
- 1/4 cup olive oil
- 1 cup very young green almonds, without hard nut centers
- juice of about 1/4 lemon, or more to taste
Trim the stems off the almonds. You can rub off any fuzz with a kitchen towel, but as the almonds have so little at this stage, it's really not necessary.
Heat the olive oil in a large sauté pan over medium high heat. Add the almonds and toast until lightly golden in several places, about five minutes, shaking the pan regularly.
Remove from the heat and sprinkle with the salt and lemon juice to taste.