As welcome as this spring's warm weather has been, transitioning from spartan, potatoes-and-cabbage winter mode has been a little jarring. Don't get me wrong - I love our winter selection of treats like all-blue potatoes, hydroponic lettuce, and greenhouse tomatoes, not to mention all our tasty local meats, cheeses, and pantry items that are available year round. But with all the delicious additions to our produce list this week, it feels like I'm finally ready to come out of hibernation and embrace the early season's bounty. While ASPARAGUS and CHEMICAL-FREE RHUBARB are still going strong, we're also adding lots of hardy cooking greens this week: Young bunches of CHEMICAL-FREE LACINATO and RED RUSSIAN KALE from Blooming Glen Farm; ORGANIC ROMAINE HEARTS, and cleansing DANDELION GREENS from our friends at Lancaster Farm Fresh; and lovely little BABY BOK CHOY from Myerov Family Farm in Perkasie. And on Friday, farmers George and Ola at Taproot Farm will bring us a fresh, crisp batch of CHEMICAL-FREE MICROGREENS, SPICY SALAD MIX, and bunches of SENPOSAI. It's a new hybrid green that combines the sweetness of cabbage with the tenderness of komatsuna and is great eaten raw in salads, pickled, or cooked.
Radishes are also popping up everywhere, and we have some amazing varieties coming in this weekend: Taproot's FRENCH BREAKFAST RADISHES are gorgeous and delicious, and they've also got bunches of WHITE ICICLE RADISHES, a hard-to-find variety with pale skin and a small, tapered shape. Brenmar Farms brings us bunches of MIXED RADISHES (a blend of French Breakfast and multicolored Easter Egg varieties) to add color to your favorite dishes. The abundance of radishes at this time of year means that I'm eating lots of tacos and salads - topping them with thinly sliced or shredded radishes is one of my favorite ways to consume these cute little roots. Find more ideas to up your radish intake here.
Oh, and did I mention that we're tentatively getting an early batch of ORGANIC GREEN ZUCCHINI on Friday? We'll all be sick of it come August, but for now, it's a breath of fresh air. I'll probably celebrate by making one of the first veggie recipes I ever learned to cook, the Moosewood Cookbook's Zucchini-Feta Pancakes. They're delicious no matter what, but I especially love them made with Hidden Hills Dairy's raw milk BOLTONFETA and Meadow Run Farm's PASTURED EGGS for lots of flavor and a light texture.