This is a photo of the greens which I picked up last week. You can see the strawberry pints nestled in the middle of all the leaves. What are all these greens you say?
Left to Right on top: a head of red oakleaf lettuce, a head of boston green lettuce, a bunch of beet greens with baby beets
Left to Right on bottom: a bunch of red dandelion greens, a bunch of swiss chard (white rib), and a bunch of hakurei turnip greens with baby turnips
In this picture, there are a few more friendly faces added to the left side:
on top: a bunch of herba stella (a salad green)
on bottom: a bunch of green wave mustard greens
A bit more info (direct from farmer) on these fine veges:
- Red Oakleaf Lettuce: highly-lobed red-leaved lettuce head
- Green Boston Lettuce: head lettuce with leaves having a silky smooth texture - delicious!
- Baby Beets: at this point the beet root on the greens are very very baby. they will grow bigger and bigger as the weeks progress - these are thinnings from a directly seeded patch.
- Hakurei Turnips: japanese turnip, unlike your common turnip - it is tender and sweet with some heat (heat lost in cooking, sweetness retained). so tender they may be enjoyed raw.
- Herba Stella: salad green rich in vitamins A and C, and in mineral salts, mild with slight tang, leaf resembling serpents tongue, long thin leaf with forked tip. Tender for raw eating. Also delicious sauteed just briefly with oil, garlic and salt.
- Green Wave: hot mustard green
- Leeks (not pictured):Delicious leeks of excellent quality. They are tender and crisp and sweet as they are meant to be - not bitter and leathery. Because of this, you may use the whole plant, from its white shaft all the way up the the green tips - as opposed to just the white shaft, discarding the green tips, as most recipes suggest (this is only because of widespread availability of poor quality leeks).
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