Week 2

Week 2 of share distributions and it seems like spring is a little bitter. 
Bitter vegetables and fruits are said to have excellent cleansing properties.
Studies also show a correlation between calcium content and bitterness in
vegetables (1).  Typically the more bitter they are the higher
the calcium content.  Most of our spring veggies are from the Brassica family including
mixed greens, Arugula, radishes, bok choy, kale, and turips (this family also
includes cabbage, broccoli, etc) are also high in Vitamin A, K, C, Fiber, proteins,
fatty-acids, and trace minerals (2). 

This week's share included:
Mixed Greens, Arugula, Turnips, Radishes, and Kale or Spinach (one or the other). 

For those who don't know what to do with all their Arugula and Radish tops here is an idea: 
Sandhill Spring Pesto
2 C Packed Arugula
2 C Radish Greens
1/4 C Pine nuts or Walnuts or sunflower seeds
1/4 C Olive Oil
dash of salt to taste
Other optional additions: Parmesan Cheese (replace half of nut amount), nutritional yeast, Garlic cloves, splash of lemon juice or cut back on the bitterness by replacing some of the greens with Spinach.

Throw all ingredients in a blender and Viola!  Add to pasta, spread on breads, or serve with crackers, can also be froze for later use.

Here is a reference recipe calling for just Radish greens:
http://chocolateandzucchini.com/archives/2009/05/radish_leaf_pesto.php

Also, did you know you can use your turnip greens?  Turnip
greens can be be used for salad greens or they are really good sauteed with
some garlic or onions and a dash of salt.  Some people like to add soy sauce
or Balsamic vinegar for seasoning. 

So What's Next? 
As early as next week we may have mixed baby lettuces, Bok Choy, and summer squash to add to the bounty!
 


1. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2768385/figure/F1/
2. http://www.whfoods.com/genpage.php?tname=btnews&dbid=126