Summer CSA: Week 3

Golden Beet Glamor Shot, courtesy of Bob Durling Photography.

We’re making it happen, despite the limited number of dry days in the last few weeks. Luckily we have a super flexible babysitter, who is willing to change the time she works based on the weather. Last week we almost got the entire to-do list done, even with one crew member out sick, and the perpetual rain. We just couldn’t finish planting the winter squash because the tractor was slipping all over the hill. It’s just the butternut and we’ll get it in this week.

Bob Durling has been getting some excellent shots of the shares – the clouds are creating some really beautiful light. Above is the small and large share from last week (obviously, because of choices your share might have looked pretty different!). He also got a pretty epic shot of me, washing scallions in a make-shift set up in the rain, after forgetting to add them to the pick list last week. His exclamation upon exiting the greenhouse and seeing the situation was, ‘Ah! Aragorn is washing vegetables at the farm!”

We were just discussing creating a LOTR-themed CSA. We make a lot of references to the LOTR movies on the farm, particularly:
“What’s taters precious?”
“PO-TA-TOES. Boil ’em, mash ’em, stick ’em in a stew,”
“We ain’t had nothing but maggoty bread for three stinkin’ days”
Ugh, maggots, we know, not the word you want to hear when thinking about all the delicious vegetables you are about to eat, but a part of my goal is to get people comfortable with the reality that food comes from nature, and nature is complex, diverse and there are lots of insects, many of which go through a larval stage that also like to eat our vegetables. Cabbage root maggot, onion maggot, seed corn maggot, leaf minor (no maggot in the name, but its a maggot) . . . a big part of my job is managing for maggots. Ok. I’m done saying maggot.

Anyway, as you can see, we just keep farming, even when its raining and the crew has been pushing through some really wet, uncomfortable weather to get things planted, weeded, and harvested. So if you want to bake them cookies . . . .

I came home so filthy every day last week that Harvey has learned that he can’t run up and hug me right away or he will be covered in the mud that is coating my legs. But it feels good to face these challenges and still feel on top of things. This is the first year I have ever felt slightly over-staffed, and I’m excited to evaluate the results.

What’s in the Share
Zucchini/squash and maybe cucumber.
Lettuce (yes, more lettuce, its raining a lot, you can do it, eat more salad!!)
GARLIC SCAPES (they come but once a year, kind of like Santa)
Greens Choice: arugula, kale, chard, escarole, dandelion, collards, mustards
Roots Choice: beets, kohlrabi, radish
Herb Choice: Dill, Basil, Cilantro, Scallion, Mint

Jess’s Recipes

Let’s talk about arugula. It gets a bum rap for its bitterness and I’ll be the first to admit that I wasn’t a huge fan at first either. BUT when you pair it with the right things it really is amazing. This vibrant leafy green pairs well with tangy goat cheese or blue cheese, citrus fruits like lemon, orange or grapefruit and (my personal favorite) sweet things like dates or caramelized onions. The sweetness balances out the bitterness and makes taste buds very happy.


One of my favorite things to make with arugula is a pizza: whole wheat crust, your favorite sauce (I love the Whole Foods Organic Pizza Sauce or Rao’s), caramelized onions, chorizo (either sliced Spanish chorizo or fresh chorizo sausage casings removed and browned in a pan first) and crumbled goat cheese Just before serving I pile it high with arugula. The pizza is good alone, but the arugula makes it AMAZING.


Another favorite is this salad that makes use of the carrots this week as well as the arugula and the honey-mustard vinaigrette plays the part of the sweet to offset the bite of the arugula. Lip-smacking good!


Seriously. They’re amazing and only around for a very short season. This article has the best ideas on making the most of this delicious early summer treat.


This vibrant slaw is the perfect summer side dish. Kohlrabi is another veg that is highly under-rated. It’s a vitamin and mineral powerhouse and it’s delicious raw, roasted, or pureed into soups.


When my kids ask me what we’re having for dinner there are certain things that will always get a cheer. Lasagna is one of them. Will they be slightly less enthused when they see that there’s kale in it? Probably. But they love lasagna enough that they’ll eat it anyway and it’s not easy to pick the kale out [insert evil genius laugh here].


On the rare occasion that the kids and I don’t polish off the snap peas by the time we get home from picking up our share, I love to sauté them which really brings out their flavor. This recipe has all the flavors of the season with Meyer lemon (I won’t tell if you use a regular lemon) and fresh mint.

GREEN SALAD WITH HERBS (lettuce, arugula, herbs)

This recipe will work no matter which herb choice you pick this week and calls for lettuce and arugula.

And, a quick recipe from Brittany in case you still have a cabbage rolling around in your fridge from last week (this works with green or napa):

Chop one cabbage, on bunch dill and one bunch scallions and mix together.
Dressing: 1/3 cup mayo, 1/4 cup apple cider vinegar, 1 tsp salt, 1 tsp celery seeds.
mix dressing on veggies and let sit in fridge for 1-2 hours. Enjoy. Good for several days.
If you are intimidated by so much slaw, you can use half a cabbage and then just wrap the remaining half in plastic to use another time. It will be good for at least another week.

Summer CSA: Week 2

Last week we our mechanic and friend passed away from a sudden heart attack. We had just picked up the monster truck (our old beater diesel that scares others away) and were about to bring him another truck that needs a new front end. In the last ten years that we’ve know him, both through this farm and Medway Community Farm he worked on over twenty different vehicles, tractors, mowers and implements for us doing repairs, fabricating custom parts and assisting in purchases. When you are starting a small farm from scratch on a budget, you work with what you get, frequently that means older equipment that needs attention. Which can be tough, unless you “know a guy”.

Without fail he was there to help, always at a cost far less than any other mechanic might charge, often at crucial moments during the season, and on top of that he was willing to work on annoying projects other mechanics might pass up. Maybe more than any other single individual he made the success of both farms possible. And he was a kind, patient friend along the way.

Just two weeks ago we had Harvey over there to pick up the Monster Truck, We spent some time with him, with his oxen and in his shop. He loved when Harvey came to visit. He’d let him explore and give straight answers to his questions. I left feeling grateful that Harvey had this person in his life.

He was a rare individual. His capacity for repairs and ability to live within his own values set him apart. We are so grateful to have known him and deeply saddened by his sudden passing. I write this here in part to process my own grief, but also to share with you that someone with great talent who can take a lot of credit for the success of our farm is no longer with us.

He loved our veggies, especially carrots, we planned to bring him a big box this week, so lets enjoy the share and keep in mind that the skillful work of this one, patient person was essential to our success.

But no carrots yet, those are reserved for Tommy this week.

What’s in the share:
(remember, these are best guesses)
Cabbage! (napa and green)
Green Garlic
Frisee/Escarole/Chard/Kale/Bok Choy Choice
Dill/Cilantro/Basil/Scallion/Thyme/Garlic Scape Choice
Zucchini (just for the large share this week – they are just starting, next week they will be in all the shares)

I started this email last night (Sunday) since I knew today we’d be pushing ourselves to make the most of the one sunny day this week, and now, at 7:23pm, I’m getting ready to finish up it, while Kevin (who just got home, pizza in hand, 20 minutes ago) gets Harvey ready to swim in the neighbors pool.

Yes, I said pizza. We work 10 hour days and have a toddler, you know we are going to get pizza once in a while . . . and pizza is delicious. But, being a farmer, and practically swimming in greens I had to cook some up to go on top of our typical mushroom/olive pie. In about 5 minutes, while also making sure Harvey and our lovely neighbor Olive didn’t bonk each other while playing “Monster fort” I made this delicious dish:

Saute one green garlic, chopped into bits (the whole stalk, except maybe the tips of the leaves) and then add one whole head of frisee or escarole, chopped into 1″ strips (just cut the whole head, I did not wash because it wasn’t gritty, but if you do want to wash I suggest washing after cutting). Cover for a minute or two then uncover and saute until all leaves are well wilted. Then chop a handful of basil, stir it in, along with a few tablespoons of Parmesan cheese and take off the heat. It is lovely, and healthy, and flavorful. This is a great recipe for any bunch of greens. There is a lot of frisee and escarole this week, so now is your chance to give this a try.

Also, a few notes: zucchini is just in the large share. If I could make zucchini all fruit perfectly on time and at once so I had a regular abundance I would, but alas, this is just not the way of things. Broccoli is delicious, spring broccoli is tough to grow, it prefers more mellow temperatures (not extreme highs and lows) but this broccoli is pretty great, please enjoy!). Harvey loves kohlrabi raw, cut into octagons, your kids might too. That’s all for me.

Also: find out what a garlic scape is!

Jess’s Recipes


Garlic Scapes are the curly stems that shoot up out of garlic bulbs. They will eventually flower but they are typically trimmed off to allow the garlic plant to use all of its energy on making a delicious flavorful garlic bulb. Scapes taste like a cross between garlic, onion and scallions and are fantastic sautéed with eggs or to top pasta, made into pesto, grilled or added to a soup or stir-fry. This recipe has you make the scapes into a mouthwatering chutney. If you don’t have time to make the naan bread just grab a ball of pizza dough at the supermarket or your local pizza shop and grill these up in no time.

SAUTÉED BROCCOLI AND BOK CHOY (broccoli, bok choy, scapes, scallions)

Broccoli stalks are highly underrated. The outsides can be tough so peel them off with a vegetable to reveal the sweet and tender inner stalk. This recipe uses the broccoli stalks and florets as well as bok choy for a simple side dish or add some chicken or steak and serve over rice for a main course. You can swap out the garlic for garlic scapes or scallions.


Frisée is a type of lettuce in the chicory and endive family. It has a slightly bitter or peppery flavor and looks exactly like it sounds. Pair them with beets and an orange vinaigrette in this side salad – add grilled chicken for a main dish.


Have you ever tried that Kale Superfood Salad at Wholefoods? I love it but prefer to make it with my own ingredients so I searched around and found this recipe that is just as delicious and will use up your kale and cabbage. I usually make one big batch and have it for lunches or with dinner. The beauty of hearty greens like kale and cabbage is that they will last for a few days even with the dressing on them. I frequently don’t bother making the dressing in this recipe though and go with a bottled dressing. I have found Blueberry Acai Dressings but if not, I use a raspberry vinaigrette.


It’s finally pasta salad season! I love having a meal that I can make earlier in the day that will be ready whenever my family gets hungry enough to come in from playing outside to eat it. This one is super versatile so you can toss in whatever herbs you have on hand. If you have enough basil, make your own pesto and skip the store bought they list here. I wouldn’t bother steaming the chard in a separate pan – I would just toss it in the pasta water for the last few minutes of cooking time or cook it first in the pasta water and remove with a slotted spoon and then cook your pasta.

SAUTÉED PEAS (for peas, scapes and herbs)

Here’s another great opportunity to use your creativity and make the most of your share. Heat up a splash of olive oil in a big skillet and add some chopped scapes or scallions and saute until just starting to soften, add your peas and saute 3-5 minutes until just crisp tender and then toss in whatever herbs you chose this week. Dill, thyme and mint would all be great choices here. No recipe needed – you’ve got this!

CHICKEN AND CILANTRO POT STICKERS (for cabbage, cilantro and scallions)

Pot stickers, or dumplings are a great way to make a main course meal with your cabbage. They’re surprisingly quick and the kids love helping. I frequently make a double batch and freeze half – you can cook them off right from frozen, just increase the cooking time slightly and make sure they come to temperature if you’ve got chicken or pork in them. This recipe will also use your cilantro and scallions. If you’re vegetarian swap out tofu for the chicken or leave it out all together and just increase the cabbage.

KOHLRABI FRITTERS (kohlrabi, scapes, scallions, kale)

Kohlrabi is something that I wasn’t familiar with until I started getting a CSA share but now I get it whenever there is a choice. Also called a German Turnip, kohlrabi is in the cabbage (Brassica) family and has a mild flavor like a cross between a cucumber and a turnip. The whole plant is edible and can be eaten raw but I typically strip off the stems and leaves and if the skin is feeling on the tough side I peel it with a veggie peeler. We love to make these fritters with them and I frequently mix half kohlrabi and half shredded carrots if we have them on hand. Scallions or scapes would be great in here too and I think this week I’ll add some shredded kale too.

Summer CSA: Week 1

Wow, the summer CSA is here. I can’t believe it’s June. What a whirlwind of a spring we had. That’s me, Brittany with the goofy smile, and Erin, our assistant manager, is the one actually doing some work (we are riding the transplanter, a tractor attachment that allows us to plant crops with water – there is a cute video of us on instagram planting leeks in 2018 if you want to get an idea of what its like).

We are having a deep breath week. Yes there are still lots of weeds to kill, but we got a TON of seedling and seeds planted in the last two weeks and we are finally feeling on top of things. Just in time because we are going to be harvesting for almost 250 CSA members this week. We are so grateful to all of you for signing up, and are looking forward to a great season.

We are still in a greens heavy period on the farm. Peas, carrots, beets, zucchini, broccoli, cucumber . . . they will start pouring in over the next few weeks, but for now, it’s greens, greens, greens. If you are like us and eat deliberately seasonally, this is no big deal, but I know some spring share members are telling me they are feeling like they might turn green from all these leaves we’ve been eating.

Trust me, when I tell you, you won’t. You should feel awesome. Yesterday I read and article that said we should eat more fiber (loads of fiber in greens). To prepare for market I was reading the nutritional content of things like swiss chard, kale and dandelion and boy, these greens are packed with all the vitamins and minerals we are supposed be getting lots of. Like Vitamin K, which increases bone density and can prevent heart disease.

I’m excited about this share. We’re on the other side of the wet and weird 2019 spring, and crops are really thriving. We hope you enjoy. Check out Jess’s recipes (or do your own googling) to get ideas for what to do with your veggies.

The best advice I can give you for enjoying your share is “chill out”. Don’t worry about making every meal the best you’ve ever had. Don’t try to make things too complicated, don’t worry about having the perfect ingredients. This is coming from someone who was a wildly, embarrassingly picky eater until about 18, when I realized I needed to get over it.

Revived arugula from market (chopped and ready to be served with a drizzle of olive oil and salt)

Make sure you read the tips on vegetable storage at the bottom of your CSA email. I took the limpest, saddest looking bunch of arugula home from market on Saturday. Trying to sell veggies on a 85 degree day is a challenge (but luckily you buy them so fast we rarely have any left). Selling the last bunch is tough, it’s what my dear friend Christy from White Barn Farm calls the “Old Maid”. Nobody wants it, so it just sits there, looking sadder and sadder with no other bunches to share shade and moisture.

Well, rather than let that sad bunch sit out, I pulled it off and put it in my bin to bring home, where it sat in the hot car for an hour and a half while I unpacked from market. Oh how I wish I had taken a picture of it, so withered, so frail, so flat and wimpy.

BUT! I untwisted the twist tie, chopped the ends off the stalks (important because it will allow the capillary action of the leaves to draw in water – yes, your leaves are still alive!) and submerged the whole thing in cold water while I cooked supper (creamy pasta with sauteed dandelion greens and swiss chard – two other sad old maids from earlier in the week).

Two bunches of greens, plus pasta was plenty, so I took the arugula (now very hydrated) out of the water, shook the water off and tucked them on top of some pea tendrils in a plastic bag I had in the fridge. The above picture is from the next night, when we enjoyed the arugula with leftovers.

That excessively long narration was just to emphasize that you’ve got to treat your veggies well (but you can recover if things get a little wilty). Get them home and int he fridge fast (unless its tomatoes, onions, potatoes, squash or sweet potatoes).

So, you are wondering, what’s in the share (and why does this farmer use so many parenthesis!?!?):

Week One

Lettuce (heads)
Bok Choy
Scallions/Cilantro/Dill Choice
Swiss Chard/Kale/Collards/Dandelion/Mustard Greens Choice
Sweet Turnip/Kohlrabi/Radish Choice
Pea Tendrils
Micro Greens

(on the horizon: broccoli, peas, beets, zucchini, carrots, garlic scapes and more greens . . . )

Jess’s Recipes
(for those of you new to the share, you can read Jess’s Bio here in the first blog for the Spring CSA. It also has so very relevant recipes!)

“The official start to summer isn’t until next week but the weather has been gorgeous and I’m thinking about salads, graduation parties and grilling! Here are some recipes to kick-start your summer and to help you make the most of this week’s share:


This gorgeous cobb salad can use up multiple ingredients in your share this week: scallions, cilantro, lettuce and pea shoots. Microgreens and radish would be delicious in here as well. I’m not fancy enough to use guanciale (salt-cured pork jowl) which is what the recipe calls for so I’ll use bacon or pancetta instead.


Use microgreens or pea-shoots in this super quick sandwich. I’ll probably use cream cheese instead of mayonnaise or butter. Great for lunch, a light dinner, finger food at a BBQ or throw it all on a bagel or English muffin and call it breakfast!


Put your scallions and cilantro to use in this quick side dish that would pair beautifully with pretty much anything you feel like grilling for dinner. If you’re short on time grab some of the organic brown rice freezer bags. Throw the dressing ingredients in the food processor while you microwave the rice – 3 minutes and DONE!


Great for breakfast or breakfast-for-dinner, this recipe makes a mouth watering hash from radishes, turnips and green garlic. Top it with some farm fresh eggs and sprinkle with microgreens or pea shoots.


This decadent gratin is great to use up 3 bunches of whatever greens you choose this week. It calls for arugula and spinach but you could swap out dandelion greens, mustard greens or chard.


In less than 10 minutes you can have this side dish on the table. The sweet and salty sauce kicks up the mild flavor of the bok choy. I like to grill mine until it’s just crisp-tender. Make sure you stick to medium heat on the grill so the sugar in the sauce doesn’t brown too quickly.”


Virtual Farm Tour (Spring CSA: Week 5, Summer CSA Intro)

Summer is coming.

I made the joke to the crew that we were experiencing perfect day #4 of 7 as we hand-weeded the fresh onions last Thursday morning. Of course, with this lovely weekend behind us, that makes today the last perfect day of the year (if we only get 7) so, I’m going to call BS on myself. Since this week looks like it will be fairly lovely too.

This weather has felt like a gift. Crops are thriving, and our spirits are higher than they have been in a long time. I made sure to take a bunch of pictures of the farm this week to update on how things are growing. I’m using this blog both to say thank you for a great spring share (this week, 6/4-6/7 is the last Spring Share pick up) and HELLO! to the Summer Share which starts next week (6/11-6/4). Check your email for confirmation of your share size and pick up day – email if you think you signed up for a share but have not received an email by tomorrow, 6/4).

These are the fresh onions we were weeding last Thursday. We will start to harvest these in early July, and they will be in the shares for about a month, before we do a major harvest of the bulb onions.

We have some amazing crops growing right now, in a variety of stages. I’m going to just do a virtual farm tour for this blog, so sit back and enjoy.

We plant many successions of our crops to make sure we have a continual supply for as long as possible. We are seeding the third planting of cucumbers and zucchini in the greenhouse right now (by we I mean Erin). The first planting is protected under row cover and will not be uncovered until the plants start to flower. This year is later than most for us, mostly because the rain and wet soils made it hard to get in and plant, so we expect our cucumber and zucchini to be about a week later than last year, but once they get going, we will have them until disease take down the last planting in September. This requires constant planting. Although cucumbers and zucchini can survive all season, we need heavy yields to make harvest profitable, and after about 3-4 weeks of harvesting every other day, the plants start to slow down, or to succumb to disease. That’s why we plant another succession that’s ready to go right when the first crop slows down.

We plant basil on a bi-weekly basis until we know the downy mildew will take down even the youngest plants, usually in September. Basil is another crop that can be grown cut and come again, and we frequently do make bunches from pinched stems and let the plants keep growing, but usually we only do this once, then clear cut and start cutting the next planting. A good reason for this is that young crops are typically healthier, which means they are easier/faster to pick and provide a higher quality product. Another reason we will clear cut the first basil planting in the tunnel is because we want to plant the last round of tomatoes in there, and they need to get out of the way.

We are planting 4 rounds of tomatoes this year (and I wish I took a picture of all the successions for this blog!!! The last round is just germinating in the greenhouse). Our first planting was planted the week of the first spring share. The second planting went in on Thursday last week (that’s the big planting with the cherry tomatoes, heirlooms and lots of red slicers). The third planting is disease resistant red slicers and cherry tomatoes to extend the field harvest and then the last planting is going into a tunnel (after the basil). We think the protection of the tunnel will keep the leaves and fruit healthier because they will be protected from the fall rains, and help us have tomatoes well into October.

We are planting the 3rd/4th rounds of kale, chard, beets, bok choy, lettuce, sunflowers, scallions, carrots, radish, dill, cilantro and arugula tomorrow! We planted the previous rounds the Friday before last. Because of the late spring our plantings have gotten a little compressed, but it’s ok, it’s better to get them into the field and then try to hold them there than to keep them in their trays.

Oh, and the peas have flowers! That’s really exciting! We planted 300 extra feet of peas this year in two plantings, and they are WAY healthier than last year. We are excited for a good pea harvest. We will see them in the second week of the summer share, hopefully for a month!

We’ve been “tractoring” a lot too. Kevin is out there now cultivating everything he can. Above is photos of our winter rye/hairy vetch cover crop, which was a little stunted by the saturated soils, but has really taken off these last two weeks. We had to turn in a little more than an acre last week to allow the plants to break down so we can plant winter squash, the second round of sweet corn and melons, more cucumber, zucchini and all the rest in a few weeks. We will turn in the last acre and a half in about a week to prepare for late plantings of summer crops and fall root crops.

This is the winter squash . . . it’s just seeds we planted last week. We transplant our winter squash in an effort to combat both weeds and the striped cucumber beetle, which feeds on the young leaves and can kill emerging seedlings in the field, or, if they don’t kill them they can transmit a disease called bacterial wilt which will kill the plants as soon as they start to set fruit. We don’t use chemical pesticides so we plant well hardened off plants covered in surround (a natural clay) which acts as a repellent/shield against striped cuke beetles.

Winter squash is one of the crops we plant just once. Here are some of the others (not pictured, the sweet potatoes which we plant as slips and we finished planting this afternoon):

Emerging potato seedling. The brown on the tips of the leaves was actually us. We use a flame weeder to kill weed seedlings that have sprouted right when we see that the potatoes are starting to emerge. The flame only slightly singes barely sprouted potato plant, but gives it a huge leg up on the weeds. We plant potatoes just once, in a big block and then harvest from mid-July until October.

This is Brittany cultivating the celery root, which is planted in April and not harvested until October. The leeks are in the next beds but hard to see, but also planted just once.
Garlic was planted last October, mulched in December and will be harvested between July 10th and July 15th. The garlic scapes should show up any day, and will probably be in the second and third weeks of the summer share. Scapes are the flower stalks of the garlic plants, which need to be removed to make the bulbs larger, but are edible and tasty, dare I even say trendy?

So, that’s the tour. I hope you enjoyed it!

Here’s the list for the last week of the spring share. If you are in the summer share you’ll get another email next week with information about what is in the first summer share. I blog every week about something or other and include a list of what’s in the share. You can always find the blog on our website.

What’s in the Spring Share, Week 5
2 heads lettuce
1 bag pea tendrils
1 bag salad greens
1 small bunch dill
1 small bunch cilantro
1 bunch kale
1 bunch chard
1 bunch dandelion/collards or radish (choice)
1 bunch salad turnip
1 green garlic (garlic stalk harvested young, can be used like garlic or scallion – you can eat the whole thing)

Jess’s Recipes

I have a wedding to go to this weekend and I love it when I can combine a couple of my CSA ingredients into one recipe so I thought I would feature a few recipes that “marry” up ingredients this week.


If you’ve never tried cooking your lettuce here’s your chance! The lettuce is added just at the end so it still has all of its crunch. Paired with the green garlic, this dish will really highlight your spring share and it’s super quick which I like in a side dish.


Lemon and dill are the perfect match in this light spring salad. If you have radishes left over from last week, toss them in! Pea tendrils and microgreens would also work in here.


This recipe is SO fast and can be made all in one pan but it’s also filling AND the kids will eat it so it’s a major win around here. Marry up your greens or just use one variety. Top with microgreens when it comes out of the oven if you have some left over.

4 Tbsp olive oil
1 tube polenta, cut in 15 slices
1 can black beans
Few Tbsp Romano
1 lb. greens (kale, chard, broccoli raab, spinach, dandelion, mustard)
1 jar pasta sauce
8 oz sliced Havarti
1 tsp oregano
1 tsp thyme
1 tsp basil

Drizzle olive oil in large skillet. Slice polenta in ½” rounds and lay in large cast iron skillet. Rinse beans and pour over polenta. Sprinkle with Romano. Rinse and shake greens. Chop coarsely and spread over beans. Top with sauce and cheese and sprinkle with dried herbs. Put lid on and simmer 5 min. Alternatively, use a 9×13 baking dish and bake, covered at 350 for 45 min. Uncover and cook 15 min. more.


Swiss chard and dill pair up with feta in this quick weeknight pasta dish. This dish would also love to get hitched up with the Cucumber Dill Salad listed above.


Here’s another chance to use up any leftover radishes! Salty feta, sweet honey, tart lime and crunchy pea tendrils and radishes.


I’ve been seeing corn on the cob in the supermarket but if you can’t find any Trader Joe’s and WholeFoods both sell frozen roasted corn that would work great on this pizza. Use Naan bread, pre-baked pizza crust or make your own pizza dough. Finish it off with fresh cilantro and microgreens!


We just got more 10 baby chicks last week and they have me thinking about all the luscious eggs we’ll be getting in a few months. Take advantage of the dandelion greens while they’re around this spring and sauté them up with some fresh dill. Great for breakfast, lunch or dinner!


While it’s always a good idea to separate your turnips from the greens as soon as you get home, don’t toss the greens! They’re packed with antioxidants and nutrients and pair perfectly with the turnips in this super simple side.