Longstanding Bloomsdale Spinach – Think of this as a cooking green and Creamed Spinach would be perfect: Chop ½ an onion fine and sauté in oil. Add flour of your choice, cook 2 mins, then add ¼ – ½ cup milk or substitute, stirring constantly to make a roux. A little at a time, stir in chopped spinach, add more as they cook down. When all is tender, season with salt, nutmeg & pinch of pepper. Serve plain or over hot biscuits or pasta as an entrée.
Lettuce, Salad Bowl (bright green) or Kweik (butter).
Sugar Ann Snap Peas – This is about the earliest snap pea to ripen around here. Enjoy!
Beets, Early Wonder Tall Top or Chiogga – Make a “Grate Raw Beet” salad: Scrub beets and carrots (roughly ½ & ½) Mix in your favorite vinaigrette dressing, sprinkle with chopped fresh herb (cilantro or oregano would both work well). Add a touch of honey for additional sweetness if needed.
Lacinato Kale – Also known as dino kale or Nero di Toscana or black kale; the most ancient and among the earliest cultivated member of the cabbage family; it was a favorite in ancient Rome. Kale is rich in vitamin A, C and calcium.
Fresh Herb: Oregano or Cilantro
Chard – Fordhook Giant, Rhubarb & Eldorado. So many things to do with chard. Simply sauté the chopped leaves in garlic butter and/or with onions. Serve as a side dish or cold as a veggie dip!
Little Gem Lettuces – A baby romaine “as tasty as it is diminutive.” These can be found on many restaurant menus, either plated whole or cut in half. They’re excellent grilled. Cut in half lengthwise, brush with some marinade or plain olive oil and grill (or can use skillet) about 4-5 mins on each side.