First Delivery

First boxes delivered today.  harvesting was hectic, but next time will be easier.  here are some photos I took at Dean & Cath's.  

Gregory and some radishes.  I left the tops on since they are good for cooking with too.  they will not keep very long so should be used up in a couple days.  they need to be cooked/sauteed since they are a little fuzzy when raw.  they add a nice subtle radish flavor to your dish.

lovely lovage.  very strong celery flavor.  it's a herb, don't add it raw to salads.  best in soups or added to anything calling for vegi stock. 

my favorite 'weed', stinging nettle.  it will sting so use gloves or you can get away with tongs if you are careful. it is strong stuff and will keep in your fridge in a closed bag for more than a week, so don't use this first.  very versatile, I love it with scrambled eggs in the morning.

giant red mustard.  it's sort of like romaine lettuce with a bite.  it's a great addition to stir fry recipes, soups, hamburgers, salads, etc.

it was combined in a bag with sorrel, a tart lemon tasting green.  I left the stalks on because they are nice and crispy like mini celeries.

 Breakfast nettle scramble with smoked lamb sausage.  lots of energy for a big harvesting day.  nettle keeps it's color well when cooked.

harvest lunch.  basic pizza dough covered with nettle pesto, swiss chard, and some kale blossoms.  the thing I like about making pizza dough is that it freezes well.  good to make a big batch and divide for freezing.










next time I'll take photos of everything.  the jar was homemade horseradish sauce comprising of ground up horseradish root, vinegar, and salt.  feel free to make some additions to make it sweet or creamy.

the Swiss Chard is versatile too.  the smaller leaves are quite nice raw in salad and the stalks are crunchy like celery.  it can be cooked in the same ways you use spinach.

the bunch of curly greens is kale.

the chives were starting to flower and I left the buds on since they have a nice onion flavor.  they can be used raw or cooked.

lastly, there was a bunch of rhubarb.  it freezes well and can be saved for use when strawberries are ready, which are already starting to flower so it shan't be long.