Salad Days are here again! A big bold round of Red Spring Onions and fresh Garlic are piled high for this week, along with Cilantro and a lovely mix of Lettuces for you to enjoy in salads, sandwiches and wraps. Heads of many shapes, colors, textures and size form a beautiful patchwork of colors out in the field that we’re stoked to harvest and share with you every Summer. The tiny lettuces and baby greens that comprise our beloved Salad Mix are hitting their stride in a big way this week, but the head lettuces are stunners in their own right. From luscious green and red Butterheads to ruffled batavian Summercrisp, tender green Oakleaf to stout-but-substantial Little Gem Romaines—they’re all variations on a theme that you’ll have a chance to enjoy from week to week. We harvest leafy green things early in the day to ensure that they cool adequately and stay as crisp as possible for as long as possible after harvest. This is one of the benefits of belonging to our CSA, and it is something that our customers marvel at every Summer when they take home our fresh greens and find that they last! Which is why I want to answer the million dollar question, which folks inevitably ask me or at least themselves every single year: What is the BEST way to keep my greens fresh for as long as possible in my refrigerator at home?

My short answer: Keep your heads or bunches intact and bagged until you’re ready to use them. Wash, spin/drain/dry and chop your greens as close to when you’re ready to eat them as possible.

A more thorough explanation: It might seem odd to think about it this way, but your refrigerator works much like a food dehydrator that circulates cool air rather than warm air. If you leave vegetables exposed on a shelf or in a drawer, they’ll likely dry out or soften prematurely. So, your best line of defense is a physical barrier like the one that a plastic produce bag provides. If single-use plastic isn’t your thing, no problem! You can take your produce home in whatever container you like, but you should still transfer your heads and bunches into a covered container or bowl of some type. In our house this is often our Salad Spinner, which is a great tool for prepping greens of all kinds.

Which brings me to another helpful tidbit…
if you’re up for nerding out with your farmer a little more…let’s get into it.

All of the green things that we grow at Wild Hare, whether it is a head of lettuce, a leaf in our Salad Mix or a bunch of Greens, they are what is considered “single cut,” as in they are harvested with a single cut to remove the leaf from the plant in the field. We rinse, and drain/spin out excess moisture, but we leave things intact beyond that. The more a leaf is cut, they more rapidly it will decay, so we leave any remaining washing up to you. This is not to say that you can’t pre-chop your lettuces and keep them refrigerated to pull from for a few days. You can and should prep with a method and timeline that works for you and your household. Whatever helps you eat your veg is a good thing in my book. Some folks swear by intricate rituals involving layers of paper towels and such, but I haven’t found that necessary. Also, even though Salad Spinners are super convenient if you’re washing and eating a lot of greens, you don’t have to own one. (You can use a clean dishtowel to draw out any excess moisture as needed).

Thanks for reading, thanks for eating,
Katie

IN THE FARMSHARES THIS WEEK:

Lettuce
Red Spring Onions
Spring Garlic
Cilantro
Bonus Eggs (or Plant-Based Option)
Red Cherries (or Strawberries?)
**Important** I’m trying to source local Organic Strawberries this week, but availability is limited and uncertain. If Strawberries actually arrive, they will most likely be available for the CSA Shares only and not for retail sale.

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

PICKLED RED ONIONS
Love & Lemons

• 2 small red onions

• 2 cups white vinegar

• 2 cups water

• ⅓ cup cane sugar

• 2 tablespoons sea salt

  optional:

• 2 garlic cloves

• 1 teaspoon mixed peppercorns
  CONTINUE TO RECIPE
  
  

QUICK, EASY SALSA
Smitten Kitchen

• One 28-ounce can whole tomatoes

• 1/2 of a small or 1/4 of a large white onion

• 1 fresh jalapeño, trimmed

• 1 clove garlic, peeled

• 1/2 cup chopped fresh cilantro leaves

• 1/2 teaspoon kosher salt

• Juice of half a lime (2 to 3 tablespoons)

  CONTINUE TO RECIPE

THAI-STYLE MINCED CHICKEN LETTUCE CUPS
Once Upon a Chef

• 1 large head iceberg or butter lettuce

• 3 tablespoons vegetable oil

• 1 large red onion, chopped

• 2 tablespoons finely chopped fresh ginger (you'll need a thick 2-inch piece) (see note)

• 3 cloves garlic, minced

• 2 pounds ground chicken (not all breast meat)

• 1½ tablespoons soy sauce (use gluten-free if needed)

• 3 tablespoons fish sauce

• ¼ cup light or dark brown sugar

• 2 teaspoons lime zest, from 2 limes

• 3 tablespoons freshly squeezed lime juice, from 1½ limes

• ½ teaspoon red pepper flakes

• 2 large scallions, white and green parts, finely sliced

• ½ cup chopped fresh cilantro

• ¼ cup chopped fresh mint

• ¼ cup chopped cashews or peanuts

CONTINUE TO RECIPE

SPARKLING CHERRY LIMEADE
Minimalist Baker

To Make Cherry Limeade Concentrate:

• 2 cups fresh bing cherries, halved and pitted (plus more for garnish)

• 1/2 cup lime juice

• 1/4 cup maple syrup

To Make Cherry Limeade:

• Ice cubes

• 1/4 cup cherry lime concentrate

• 1/4 cup sparkling water

• 1 slice of lime

  CONTINUE TO RECIPE

THE BEST CILANTRO LIME DRESSING
Ambitious Kitchen

• 1 bunch cilantro (about ¾ cup fresh chopped cilantro)

• 1/3 cup olive oil

• 3 tablespoons fresh lime juice

• 1 tablespoon sugar, honey or pure maple syrup

• 1 clove garlic

• 1 jalapeno, seeded

• 1/4 teaspoon salt, plus more to taste

• Freshly ground black pepper

CONTINUE TO RECIPE

BREAKFAST BURRITOS
Yewande Komolafe

• 8 medium (soft taco-size) flour tortillas

• 5 ounces Monterey Jack cheese, coarsely grated (1¼ cups)

• 2 tablespoons neutral oil, such as grapeseed or canola

• 2 scallions, thinly sliced

• ½ teaspoon ground cumin

• 1 cup refried black beans (from a 16-ounce can)

• 6 large eggs, beaten

• Kosher salt

• Hot sauce, for drizzling (optional)

• 1 small ripe avocado, pitted, peeled and sliced

• ¼ cup fresh cilantro leaves

  CONTINUE TO RECIPE

CHERRY CLAFOUTIS
David Lebovitz

• 1 1/4 pounds (570g) sweet cherries

• 3 large eggs, at room temperature

• 1/2 cup (70g) all-purpose flour

• 1 teaspoon vanilla extract

• 1/8 teaspoon almond extract

• 1/2 cup (100g) plus 3 tablespoons (45g) sugar

• 1 1/3 cup (330ml) whole or lowfat milk

• Softened butter, for preparing the baking dish
  CONTINUE TO RECIPE