by Emily
This year, we want to keep you updated as much as possible about what we're sending to market each week. It's going to get tough as the season intensifies, but we'll keep at it! We will (TRY!) each week to let you know what's new, with a few recipes and tips!
Tomorrow is our spring return to the Sunday morning (8:30 am-1:30 pm) Dupont Circle Freshfarm Market and we are excited to get back! We have been busy harvesting and packing out our produce all week.
So what's new? We have a variety of amazing spring greens: baby arugula, baby green and rainbow chard, kale raab, butterhead lettuce, red oakleaf lettuce, and bunched spinach! We have beautiful rhubarb, and some amazingly aromatic herbs: thyme, sage, chives, summer savory and BASIL! We've got some early scallions, too. And if you've been enjoying this cool spring and wishing you had some veggies to roast, we'll be bringing rutabagas, celeriac, purple top turnips, and potatoes.
Up until two weeks ago, I'd never tried kale raab. What is it, exactly? The raab is what happens when the kale plant is starting to flower. When we harvest, we pluck the flowering head, some leaves, and the tender stem below. We have three varieties of raab- lacinato, green, and red russian (my favorite!) varieties. I've been eating the red russian raab in my salads all week, and it is so tender and sweet--even the stem, which adds a great crunch! It's also delicious in a saute or stir-fry. If you haven't tried this spring delicacy from the beloved kale plant, pick some up tomorrow! We'll have the red russian raab in bunches and the lacinato and green varieties in bags.
Everyone knows that rhubarb pairs perfectly with strawberries. But it's still a little for strawbs, unfortunately. You can always fall back on the other rhubarb classics: Crisps, compotes, muffins. But what about a rhubarb recipe that wasn't sweet? After a quick Google search, I found this website called The Kitchn--check out these amazing savory rhubarb recipes! This Rhubarb Lentil Curry looks particularly enticing...
Speaking of savory...we have an abundance of the herb summer savory this week! This mild herb is great with roasted potatoes or in an omelet. (It's also super tasty with green beans...but that's getting ahead of ourselves...) Check out this blog post about Summer Savory for info, tips, and a couple simple recipes using this versatile herb.
Looking forward to seeing you tomorrow morning!
This year, we want to keep you updated as much as possible about what we're sending to market each week. It's going to get tough as the season intensifies, but we'll keep at it! We will (TRY!) each week to let you know what's new, with a few recipes and tips!
Tomorrow is our spring return to the Sunday morning (8:30 am-1:30 pm) Dupont Circle Freshfarm Market and we are excited to get back! We have been busy harvesting and packing out our produce all week.
So what's new? We have a variety of amazing spring greens: baby arugula, baby green and rainbow chard, kale raab, butterhead lettuce, red oakleaf lettuce, and bunched spinach! We have beautiful rhubarb, and some amazingly aromatic herbs: thyme, sage, chives, summer savory and BASIL! We've got some early scallions, too. And if you've been enjoying this cool spring and wishing you had some veggies to roast, we'll be bringing rutabagas, celeriac, purple top turnips, and potatoes.
Up until two weeks ago, I'd never tried kale raab. What is it, exactly? The raab is what happens when the kale plant is starting to flower. When we harvest, we pluck the flowering head, some leaves, and the tender stem below. We have three varieties of raab- lacinato, green, and red russian (my favorite!) varieties. I've been eating the red russian raab in my salads all week, and it is so tender and sweet--even the stem, which adds a great crunch! It's also delicious in a saute or stir-fry. If you haven't tried this spring delicacy from the beloved kale plant, pick some up tomorrow! We'll have the red russian raab in bunches and the lacinato and green varieties in bags.
Everyone knows that rhubarb pairs perfectly with strawberries. But it's still a little for strawbs, unfortunately. You can always fall back on the other rhubarb classics: Crisps, compotes, muffins. But what about a rhubarb recipe that wasn't sweet? After a quick Google search, I found this website called The Kitchn--check out these amazing savory rhubarb recipes! This Rhubarb Lentil Curry looks particularly enticing...
Speaking of savory...we have an abundance of the herb summer savory this week! This mild herb is great with roasted potatoes or in an omelet. (It's also super tasty with green beans...but that's getting ahead of ourselves...) Check out this blog post about Summer Savory for info, tips, and a couple simple recipes using this versatile herb.
Looking forward to seeing you tomorrow morning!
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