Everyone received spinach, lettuce, and kale this week. To complete your share, you were able to choose from the following: cucumbers, zucchini, green onions, new garlic, kohlrabi, broccoli, salad turnips, Chinese broccoli, beets, peas, favas, fennel bulb, ficoide glaciale, calaloo, and kimchi.
We have three different varieties of kale for you to choose from: emerald lacinato, frilly frisee, and a light green scotch kale. I like pairing peanuts with greens, either raw or lightly sauteed. Here is an option based on a dish found at Leon, a popular London restaurant. I am also a big fan of seaweed salads, and I had the inspiration to substitute kale for the seaweed. I base the dressing on one I found at the New York Times, but there are several variations. Finally, here is a twist on the now-classic kale salad–try charring the kale to add new flavors to a favorite dish.
At pickup, there will be several varieties of lettuce varying in natural sweetness and bitterness. The tall red lettuces are romaines, and they have been bred to have more bitterness than other types of lettuce. But I find if you use a strongly flavored dressing (a Caesar, for example) or use a creamy dressing, then you hardly notice the bitterness at all.
Finally, the spinach is the last we will have until the cool weather returns in the fall. But it is so nutty and toothsome–I like it raw but it also holds up well to wilting. Here is an easy recipe for a wilted spinach salad with bacon vinaigrette. You might also want to try this lemon creamed spinach recipe: for the vegetarians among us, you can leave out the bacon. What I like about this last recipe is that it can be eaten warm or later chilled. The acidity from the lemon works well in either case.