Lettuce – YES! First salads of the year

Pea sprouts – a lovely topping to your salad

Kale – fresh, tender leaves, add to salads raw or cook in a soup or stir fry

Arugula – how much spice is nice? Eat with care as it is strong, but this can be a great addition to soups if you need to dull the spice, otherwise chop leaves into salad raw or chop and stir fry leaf and stalk.

Daikon radish – can you believe they lasted the winter?? They are a bonus for springshares, add a bit of radish crunch to your salad, grated or cut into thin slices

Beets – also an amazing storage vegetable, here is another bonus from the winter harvests, fantastic grated and cooked with onions and some balsamic vinegar, or try beet and chocolate muffins…you’ll never be the same 🙂

Turnip and radish thinnings (free choice) – these tender plants can be steamed and eaten whole, or chopped into your salad raw.

Corn shoots (free choice) – these amazingly sweet snacks would be great chopped onto a salad for a pop of flavour, or even steeped into tea…let me know what you think!

As you can see, most of the produce you’ll receive through the spring is entirely edible, root, stem, leaf and all, if not to eat raw then to steam or cook. Be creative! And send me any good recipes you find. Alternately just make a BIG salad and indulge. 

Another reminder, please bring your own bags, one small bag and two or three medium size bags should do the trick, thanks!

See you tomorrow between 3 and 6pm, happy eating!