Hello, Misfit Members! In your baskets this week you will find:
-1 head mini red Lettuce
-1 head buttercrunch lettuce
-Kale
-Radishes (2 varieties)
-Broccolini
-Thyme plant
-1 head red cross lettuce (bi-weekly shares only)
-1 bag Swiss chard (bi-weekly shares only)
Before we dive into some recipes, I want to give you all a couple tips on the lettuce this week. It would be best to go ahead and wash, dry and store your lettuce in a plastic bag or produce saver. The green lettuce specifically was spiraled so tight that I was unable to get a good ice bath rise on it without totally waterlogging it and making it a soggy mess. Also with the green lettuce- Tear away and discard those few outer leaves. Those are just there to keep the inner heads together and won’t be very good to eat.
Best practices for storing lettuce: Break apart your head of lettuce. Rinse the lettuce in cold water, or for more longevity, ice water. Spin the lettuce dry in a salad spinner or dry between a couple of paper towels. Store in a plastic bag or a produce saver box, which is what I personally use.
Weekly reminder to ALWAYS wash your produce!
Roasted Radishes
Ingredients:
-1 bunch of radishes
-Salt and pepper to taste
-1 tbsp olive oil
-2 tbsp butter
-1 garlic clove, minced
-Fresh thyme sprig
-Lemon juice (optional)
Directions:
-Preheat oven to 450.
-Wash and prepare radishes- Halve small radishes, quarter larger radishes.
-Toss radishes in a large bowl with olive oil and salt & pepper.
-Spread on a baking sheet and roast for 20-30 minutes, stirring twice.
-While radishes roast, brown your butter in a skillet over medium heat, about 3-5 minutes. Watch carefully for a deep brown color and a slightly nutty smell. Remove from heat and let rest for 2-3 minutes.
-Stir in garlic and salt & pepper. Remove radishes from oven and pour butter sauce over them. Toss and sprinkle with thyme and lemon zest.
Kale Chips
Ingredients:
-Kale
-Salt & pepper
-Olive oil
Directions:
-Preheat oven to 325.
-Wash your kale thoroughly and pat dry with a paper towel or in a salad spinner.
-Remove stems, then chop your kale into uniform-ish bite-sized pieces. Toss in olive oil (just a little, maybe 1-2 tsp) and salt & pepper.
-Place in a single layer on a baking sheet. Bake for 15 minutes.
-Remove and let cool for 5-10 minutes.
*Seriously, y’all LIGHT on the olive oil. They get super soggy of drenched in it. You can also try some other flavor combinations, such as Ranch, cayenne pepper, or Parmesan cheese. I’ve even tried everything bagel seasoning!
So after this week we will be transitioning to some summer-type crops. Between the late freezes and the flooding rains, the summer veggies are a little behind, but we have had plenty of greens this spring to take us into summer. We almost had some squash this week, but they were still tiny!
I planted about 700 tomato and pepper plants this week, and still have a few hundred more to go! I actually ran out of space, so let's hope for some dryer weather so I can prepare some more ground!
That's all for this week! Have a good one everyone!
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