HOORAY! Today marked the first week of my farm share! Back in January, I signed on with Parker Farm for one small share. The anticipation of fresh fruits and veggies has been growing as limp and expensive winter produce stared back at me with baleful eyes from my dinner place.
The first haul was a good one with a ton of what I was longing for most: bright, crisp, leafy GREENS.
There is green leaf lettuce, red leaf lettuce, chicory, spinach, bok choy and pea tendrils. I see a lot of wonderful and delicious salads in my future as well as some fun kitchen experimentation with the pea tendrils.
Anyone worked with pea tendrils before? Do you cook them or are they eaten raw? Do you eat the whole thing or just the little curlies and leaves?
One small challenge to figure out this summer: storage. My one shelf and drawer in the fridge is FULL. How do you store this stuff? What’s the beest way for storing greens so they stay fresh longest?
If you have any experience with this, let me know what you’ve learned. And stop by for a salad 🙂