The only blemishes we allow on the produce we bring you are aesthetic.You may notice small, clean holes on some of the leaves which do not compromise the quality, storage life, or taste of the greens. Rather, they serve as proof that we do not spray harmful insecticides nor do we waste food that is otherwise excellent.
Bok Choi Participants at the Jewish Outdoor Food and Environmental Education gathering just finished up a dinner of simple steamed garlic bok choi at Isabella Freedman Retreat Center (where Adamah farm is located). The color was so rich, the leafy greens so well matched with the crunch of the ribs, that the chefs ran out of a quantity that would usually have been enough.
Collards This is the best time of year for this cooking greens, when they are tender. Steam, salute with garlic and oil, or cook into soups or frittatas.
Mustard Greens These have a sharp bite. If you are looking to tone them down, try lemon, nuts, or alittle sugar. Add to rice and beans, eggs, or other hearty dishes.
Spinach This dark green full-size spinach is best for cooking into soups, dips, sautes, or casseroles- although it is tender enough for raw salads too.
Salad Mix This mix is a bit spicy with arugula, mizuna, and ruby streaks baby mustards. It is triple washed and ready to eat.
Red Butterhead Lettuce This tender heirloom lettuce is called “buttery” for a reason. It is also gorgeous.
Sorrel This lemony, sour green can simply be chopped up and added to sautéed greens or salads. Adamah apprentice Talya Goldberg adds it to all of her cooked greens and salads and the kids on the farm consistently love to eat it raw by the handful.
Oregano Mince this fresh herb and add it to savory dishes or sauces. Hang it upside down in a well ventilated area and dry down for weeks until it flakes for dried oregano that will store for months.
Jam How many greens can a family really eat in one week? The early season offers up super foods in many shades of green before the roots and fruiting vegetables develop. Luckily, we preserved some of last season’s sweeter side and are happy to include it in this week’s share as a taste of what is to come.