June 2, 2018

This time last year, we were making smoothies and buddha bowls, and generally enjoying lots of greens!  We also had a guest post on garlic scapes — those adorable curly shoots which should be at the market this week or next.

This week at the market, we’re looking forward to some first-of-the-season brassicas: broccoli and kale!!  plus lots more greens and herbs!  Here are some recipes to help you make use of all the greens that are available this time of year.

Grilled broccoli and arugula salad – from Bon Appetit; the dressing on this looks AMAZING, like a summery caesar:

Purée anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.

Heads-up: there’s local buttermilk at Green Top Grocery!

Farmer’s Market Quinoa Salad – also from Bon Appetit, from a whole series on broccoli. And if you’re looking for pea shoots to complete the salad, Finding Eminence farms grows microgreens and pea shoots, and they’re available at Green Top!

 

Kale is often the subject of whole “what do I do with X” posts, so we’re going to take advantage of that here, here, and here.

The quick and global version of “what to do with kale” is this: cold: add to any salad for texture and/or flavor; just chop fine or massage the dressing into the leaves.  hot: add to stir-fries or soups, or just sautee to add to a bowl of mixed meat/veg/salads. Use just a bit of oil/fat, and low, gentle heat until it softens a bit.

This is also a good time of year for frittatas!  Add any vegetables you like, some of those gorgeous local eggs, and enjoy!