Click on the links above for information and recipes about these crops.
This week, the first of our greenhouse crops are ready. The French Breakfast Radishes are peeking out of the ground, begging to be plucked and eaten. Mild, sweet, and pretty! Part of the salad crop we planted is ready before the lettuce, and it tastes delicious—nutty, mild, and with slightly pungent bites. Should be delicious as a salad with the pea shoots and a peanutty/Thai dressing.
The real mystery crop this week, though, is Salad Burnet. I’ve planted it for three years now, trying to figure it out. Finally, it has performed in a way to harvest. What fascinated me about this plant, reading about it in old vegetable books and seed catalogs, is that it doesn’t look like much, but it tastes…..like CUCUMBERS! What a welcome treat in early spring! I like it best fresh, in a sandwich or salad. Maybe on top of soup, but not cooked in it.
So make an amazing salad this week, from the mustards, pea shoots, and salad burnet, dressed with pretty radishes on top, and ENJOY SPRING! Tomorrow, sauté half of your green garlic with your cabbage sprouts in a little olive oil. Maybe toss it with pasta and Pecorino. That just leaves kale, chard and the rest of your garlic for—soup?