Week 3: Spring veggies

Radishes
variety: Easter Egg

Radishes, like most other root vegetables, are great roasted! You can always take a simple recipe and experiment with your seasonings (like paprika for a pop of color). For something instant and cooling, here’s an extremely easy salad using just radishes, lemon, olive oil, parmesan, salt, pepper, and herbs.

Like beets, the young radish greens are tasty to sauté or use in a green smoothie or juice.

Salad Mix
variety: Brassicas

This salad mix is one of my favorite ways to eat my daily greens! The flowers included are edible nasturtiums to brighten your dishes. I love adding pumpkin seeds and a goat or feta cheese to my salads, like this recipe, topped with an easy vinaigrette.

Carrots
variety: Rainbow

Look back to week one or two for plenty of inspo on how to use carrots. If you’re making salads, you can always shave them raw on top! Don’t be afraid of their funky shapes. They will grow in different directions if they encounter a rock while they’re journeying several inches below the soil. Many conventional farms would waste produce that doesn’t meet visual expectations, but they’re just as tasty with one leg or two!

Lettuce
variety: Cegolaine

Try using this week’s head of lettuce inside of sandwiches or wraps! You can put almost anything in a wrap and it’s a great way to use leftovers. You can even use the lettuce leaves as mini wraps with a chicken or plant-based filling.

Bulb/Spring Onions
variety: Purplette

If you’re BBQing, throw the whole bundle on the grill for an easy side. I also love using these in a morning scramble with a side of toast! I’d cook the bulb portion with the eggs and top with the fresh greens.