Just wanted to give you a quick rundown as to what was in this week's share as well as some very quick cooking quick tips.
- 1/2 lb. arugula (great for salads or briefly wilted in extra-virgin olive oil as a side dish or in pasta)
- 1/2 lb. spinach-- young and tender enough that it's great in salad or on a sandwich; if you cook it, cook it briefly, in olive oil and when still a little wet so that it just barely wilts
- 1/2 lb. salad mix-- these are mixed lettuce leaves; different from mesclun mix, which has some other greens with a little more bite to them; if you have a salad spinner, wash and spin this out and store in your refrigerator in the spinner. They'll easily hold up through the week--if you don't eat them sooner. a.. bunch of "green" or "spring" garlic-- I've actually written something on this which will post tomorrow (Friday) on Fine Cooking magazine's web site. They have a new blog feature called Farm to Fork that I've been asked to contribute to weekly. How could I say no? Last week I wrote a little something about our eggs.The link: http://blogs.taunton.com/n/blogs/blog.aspx?webtag=fc-