In the box this week:
radishes
garlic tops
Swiss Chard
Komatsuna (spinach mustard)
green onions
Still trying to coax vegetables from the ground, this week is a little light but I'm hoping to add bok choi and kale in next week's boxes -the weather forecast calls for a heat wave Fri/Sat which may make those bok choi bolt (go to seed). The snap beans are in bloom, which could mean a harvest in about two weeks. The tomatoes are setting fruit but they're still a month away. Cucumber plants are growing fast and I'll be trellising them this weekend. Basil loves this summer weather and I'm hoping to add them to deliveries within a week or two.About that spinach mustard: from http://www.savoryjapan.com/recipes/vegetables/vegetables.html
"Komatsuna no ohitashi (stir fried mustard spinach)
Komatsuna is even healthier than spinach. The slightly bitter flavor and crunchy stalks hold up well to stir frying. Use minimal oil to quickly stir fry washed and roughly chopped komatsuna with 1 clove of garlic, salt, and red pepper to taste. As the komastuna gets hot, splash with sake and cover the skillet. This serves to quickly steam it, and to finish cooking without adding more oil. At the very end, add a few drops of sesame oil for flavor and a nice aroma. In the photo, it is served on antique imari."
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