The Harvest Dispatch, First Summer Greens

Howdy folks, quick dispatch tonight! It's been another busy yet productive week at the Sown & Grown farms. Loads of planting squash, eggplants, bumper peppers, and summer greens. Mulch is finally getting delivered again and the farm is looking swell! Pending weather cooperation, we're still tentatively moving forward with the volunteer morning and farm tour this Saturday AM, however, we want everyone to stay safe so we'll be making an official call this Friday afternoon by 3 PM. Stay tuned!

Up this week in your farm share we have...

A good smattering of each of these kales. Great for mixing together or trying individually. I really like the Red Winter raw in a salad (think avocado and a hard boiled egg) and am enjoying cooking up the Lacinato and Blue Dwarf in a veggie roast, with some scrambled eggs and quinoa for breakfast, or in a pasta dish.

You have each of the herbs pictured below to accommodate dishes as well this week. (Remember Texas Tarragon, aka Mexican Mint Marigold, makes an excellent tea!)

This week I threw in an oldie but a goodie by my accounts. These are nasturtium greens and, yes, they pack a little heat but only in the most delectable ways. Enjoy them greens and stems alike! I prefer them raw in a salad (fruit OR veggie), shredded raw into a stir-fry, as a pizza topping (with arugula and goat cheese!), or if you really like the heat, just a simple little stand-alone snack. By coincidence, it was determined that these pungent greens happen to pair quite excellently with St. Arnold's Art Car IPA beer, so beer aficionados take note... and also let me know if you happen upon other excellent beer pairings maybe?!?

You'll also find a small bunch of radish greens with a few baby radish in the mix. Definitely eat the radish root raw as it's going to be especially tender and fairly mild. It was a rough winter season for roots on the farm unfortunately. Next year will prove much more fruitful now that the soil's been conditioned. The good news is that radish greens are just as nutritious and delicious as the roots themselves! My recommendation would be to cook them instead of enjoying them raw. Quiches are one great way to go. Here are some other options for you:
Mulor Shaak 
Rustic Radish Soup

Last but not least, you'll find Moringa greens- one of my most favorite greens to ever be grown in our persnickety climate. I wrote a little spotlight on the Moringa tree and it's health benefits last year in case you may be interested. The short and sweet version for this entry is just eat moringa. Eat it often, eat it delightfully, eat it with the comfort of mind that you are receiving one of the biggest nutrient power punches of your life from these tiny, delicate leaves (that taste a bit like walnuts, am I right?). I ate them raw on my black bean taco this afternoon. I eat them cooked in my breakfast eggs. I eat them blended in a pineapple smoothie with just a smidge of apple juice and cayenne. I eat them raw in a fruit salad (like strawberries, black berries, blueberries, and moringa! Or watermelon and moringa!). Yes, I promise it's absolutely delicious. For the vegetarians and vegans out there, you'll be pleased to know that there is an incredible amount of protein and iron (among other essential nutrients, see blog post noted above) in these deceptive greens. And the best part, they really do go with anything and everything you may want to pair them with. So give them a whirl, and let me know what scrumptious meals you concoct with them, too!

Buen provecho!

With love,
Farmer Becca