POTATOES! The first early spuds, nicely sized up, either Caribe (purple skin, white flesh) or Red Gold (red skin, yellow flesh)
CARROTS- more lovely roots, either classic orange ("Sugarsnax") or purple ("Purple Haze")
BEETS are back on the scene- you'll see more of these as the season progresses. Try roasting them whole on the grill, on a skewer, or in the oven, brushed with a little olive oil to keep moist.
RADISHES or BABY TURNIPS- delicate red radishes or sweet Japanese turnips- use fresh in salads OR roasted with other roots - you can also use the turnip greens fresh or lightly cooked.
lovely little LETTUCE HEADS- either deer tongue (the kind that resembles a sea anemone) or Batavian (a heat-tolerant lettuce that's in between a leaf lettuce and an iceberg in form, but much nicer in flavor!)
SWEET ONIONS- the first "big" onions of the season- try these sliced thinly with thinly sliced cucumbers, with a delicate vinaigrette marinade, OR grilled or any other way you like onions
GARLIC is still fresh and juicy, even though we've cleaned the bulbs- try some minced with your cucumbers and onions. :)
CUCUMBERS- the first of the season! Look for Marketmores (classic dark green cukes with small spines), Divas (smooth-skinned, light green sweeties), and Lemon Cukes (round and light yellow) this week. Be prepared; there are many more where that came from. If you're interested in pickling, let me know- there will be picklers available soon.
SUMMER SQUASH/ZUCCHINI- same (there will be more more more!). Look for classic green zukes, golden zukes, yellow crooknecks, and yellow and green pattypans ("spaceship" squash)
KALE or SWISS CHARD- we've been loading you down with greens so far; what's your favorite way to prepare them? Mine is a simple saute with onions and garlic, greens, dried cherries, and chopped, toasted nuts, then the whole thing doused with balsamic vinegar or lemon juice at the end. We'll ease off the cooking greens next week, but they'll be back!
OPTIONAL EXTRAS- baby greens, arugula, broccoli/cauliflower
This coming week: the Return of the Newsletter! it has been a nutty past month, and the newsletter has fallen by the wayside, but look in your inbox later this week for all the news that's fit to eat. and pictures.