May 2019, Week 2

May 2019, Week 2

Don't forget our Plant Sale coming up next Saturday, May 11. Just in time for Mother's Day, we'll have a range of beautiful hanging baskets ready to go home with you as decor for your porch or a thoughtful gift for Mom. Full of generous greens and colorful floral, each basket is a tiny work of art that will liven up whatever space it finds itself in.⠀⠀⠀⠀⠀⠀⠀

Of course, baskets are hardly the only thing going on at the plant sale! We've brought in live music, a selection of guest food trucks, and free gardening workshops to help you make the most of your new plants.

This week in your Simple Share...

Tomatoes - 2 lbs

Castle Valley Farms

Kale - one bag

Roasted Beet & Carrot Kale Salad

Lettuce - one bag

Chicken Club Lettuce Wrap Sandwich

Turnip Greens - one bunch

Like all leafy greens, turnip greens are highly nutritious and offer a variety of health benefits through their supply of vitamins, minerals and antioxidants. Turnip greens are best known for their ability to fight inflammation, which can lead to the development of chronic diseases such as heart disease and cancer. Turnip plants belong to the cruciferous (or Cruciferae) plant family, a nutrient-dense group of vegetables that includes other disease-fighters like kale, broccoli, cauliflower and cabbage.

Microgreens - one bunch

We suggest using your Bro's Joes salad dressing that you received in the fifth week of March.

Beets - 3 lbs

We suggest using your Georgetown Pantry Balsamic Vinegar that you received the first week of March with this recipe.

Garlic Chives - one bunch

Garlic chives look similar to chives, but their leaves are broad and flat instead of hollow. Their garlicky flavor enhances cooked dishes, particularly ones where the food is slowly simmered.

Cilantro - one bunch

We know you have received a lot of different herbs, and there so many ways to use them. A great way to maximize the shelf life of your herbs is to dry them. Preheat your oven to 250-300 degrees F. Lightly coat a cookie sheet with baking spray to help with sticking. Strip the leaves from the stems of the cilantro, and spread the leaves in one layer on the cookie sheet. Let the leaves dry out in the oven for 20-30 minutes, You'll want the leaves to lose the fresh green look. Take them out of the oven and cool on the cookie sheet. Use a spatula to scrape off the cookie sheet, and slightly crumble the leaves. Put in an airtight jar and store in your spice cabinet, using when needed! These will last as long as any other dried herb you buy.

Apples - 3 lbs

Apple Crisp

Mustard - 1 jar

Mustard and Co

Sourdough Deli Style - one loaf