May 10 or 13 First share 2017

This weeks' share contains:  1 pint of strawberries, 1 head of romaine lettuce, 1 head of mini bibb lettuce, 1 purple kohlrabi, 2 green garlics, 1/2 pound of spinach, 1 bunch of cilantro, 1 bunch of radish, 1 head of bok choi, 1 bunch of swiss chard.

Storage:  Everything this week will store best in the fridge.  All the greens will keep best in plastic bags with the air squeezed out.  Strawberries will be best eaten today.  Cilantro can be kept in a glass of water with the roots down in the water in the fridge.

Anne's Radish Salad

1 bunch radish (any small variety)

1 small red onion

1T fresh orange juice

1T ume-plum vinegar

1T extra virgin olive oil

freshly ground black pepper to taste

1. separate radish tops from the roots.  wash and chop radish tops and place in a bowl with the ume plum vinegar; bruise greens slightly while mixing with vinegar; let sit.

2. thinly slice radishes and red onion; place in a bowl with other ingredients; add radish tops and combine everything well.  let sit 10 minutes before eating.

GREEN GARLIC INFORMATIONAL

You can use green garlic in any application where you would use cured garlic.

Green garlic is the freshest form of garlic you can use.

 It is straight out of the ground and has had no drying time so it has a sweeter, milder flavor than cured garlic.

It is best stored in the refrigerator and used within 2 weeks.

The green top part can be used to make soup broth or stock.  It imparts great flavor but is tough to chew so should be strained off before using the stock or broth.