Market Update 5/10/13

by Emily

Harvests have finally started to pick up and our coolers are filling up with fresh spring produce. We love getting out into the fields for the first harvests. It means we've got more to eat and you've got more to choose from at market!

We had a great time last week seeing all of you pick up so much rhubarb. Well, there's more where that came from! This week, along with the fabulous rhubarb, the bok choi, and root veggies we had last week, we'll have more of that amazing kale raab, more beautiful heads of lettuce (with more varieties available this week), and more bagged baby chard and arugula. Plus, we will have a variety of herbs, scallions, and chives. New this week: spring garlic, chard bunches, beet bunches (with the most amazing greens!), and bagged spinach leaves. Plus, we're debuting a new item: 

MICROGREENS!  Microgreens are younger than baby greens. They are crunchy, and colorful, and full of nutrients. Jam-packed! Check out this article from NPR about how concentrated these little leaves really are: Introducing Microgreens: Younger, and Maybe More Nutritious, Vegetables. We're planning to offer these little greens (we have a few different variety mixes) as just cut or still living, and you can decide how you'd like to try them. They're best consumed as fresh as possible, so if you want to space them out through your week and sprinkle them on your salads each day, it's probably best to buy them with roots still on! For any questions about these mini nutrient powerhouses, ask John at market! 

This week on the blog, we're also debuting a new feature: Recipes by Grace! Many of you know Grace Lichaa from Saturday or Sunday markets, or from her Mac and Cheese article in the Wall Street Journal, or from her winning appearance on Chopped. This week, she wrote up two recipes for us, and they both sound super delicious, healthy, and easy, too: Rhubarb Lentil Salad, and her Secret Weapon Raw Kale Salad. 

Rhubarb Lentil Salad-
Everyone always thinks about sweet dishes with rhubarb but the inherent brightness pairs well with the earthiness of lentils.  This salad is great room temperature and cold. 

A beautiful side dish for 4

Salad:

1 bunch of scallions- sliced

½ cup of de puy lentils

3 stalks of average sized rhubarb (about 2/3 of a pound)

1 Tablespoon of olive oil

1 bag of spinach (1/2 to 2/3 pounds)- washed and roughly chopped

1/3 cup of chopped toasted walnuts

Dressing:

1/3 cup of olive oil

1 Tablespoon of mustard

 2 Tablespoons each of fresh oregano and parsley- minced

Juice from one lemon

1 Tablespoon of balsamic vinegar

1 tsp honey

Salt and pepper to taste

Preheat the oven to 400 degrees.  Combine 2 cups of water and lentils in a small pot to a boil and reduce the heat to a simmer and cook lentils until soft (about 30 minutes). 

While the oven is preheating, cut the rhubarb into one inch strips and toss in the olive oil and sprinkle with a little salt.  Put on a single layer on a cookie sheet and put it in the oven for 13-15 minutes (until the rhubarb is soft).      

Combine hot lentils, rhubarb, scallions, and spinach.  Place bowl aside.   In a separate bowl combine all salad dressing ingredients except olive oil.  Slowly add olive oil and whisk to combine.

Pour the dressing over the lentils. Top with walnuts immediately before serving.



Grace's Secret Weapon: Raw Kale Salad

2 bunches of kale or kale raab

Dressing:

2 cloves of minced garlic

1/3 cup olive oil

Juice from one lemon

¼ cup Tablespoon Braggs liquid aminos

1 Tablespoon apple cider vinegar

¼ cup of nutritional yeast (this can be found at natural food stores)

Wash and strip the kale leaves from the thick stalks.  If the stalks are thin, you can use them as well.  In a separate bowl combine the olive oil and lemon.  Pour this over the kale and massage the leaves for 3-5 minutes.  (Imagine you are giving the kale leaves a back massage.  Each leaf will get a brighter green.) 

Combine the remaining dressing ingredients and pour over kale, then toss all together.