Another report on my veggie share for the week. We’re still in “lotsa greens” season for another couple weeks probably, but I have pictures of those greens this week.
This week’s share includes:
(clockwise – my apologies to anyone who read this before I deleted the “counter” from before clockwise – from lower left)green garlic, bunching onions, kale, lettuce, bok choi & mei quing choi (yeah, that’s new to me too), spinach, swiss chard, turnip greens, garlic scapes (the stems cut off to let the bulbs develop more), arugula, snow peas, parsley, radishes. And yes, that’s Roger’s butt on the left.
Curious about those long green things?
The lighter green, more bulbous plant at the bottom is green garlic – young garlic before it starts forming bulbs. This may be the last week, as it’s really starting to mature in the field. The other is bunching onions, green onions, or scallions.
These are the chois.
The white ones are bok choi. I cooked up some of the previous weeks’ bok choi and nearly vomited eating it. I need to find a better way to cook these this week!
Garlic scapes are so cool looking!
We get them once when they cut off the garlic tops to allow the bulbs to develop better. I put some into my green custard tonight. The rest might go into salad or anything else. Taste is somewhere between garlic and onion, but mild.
But seriously, I don’t think there’s another vegetable more beautiful than northern lights swiss chard.
The dark green leaves are frilly and curly and textured. The stems are bright white, yellow, red, so many beautiful colors. When I hold a bunch in my hand, I am in awe. Plus, it’s a really mild green that tastes good with very little enhancement.