Did you think we were going to get cabbage this week for St. Patrick’s Day?
According to their website, “Due to some miscommunication two weeks ago, our tractor driver plowed our cabbage under. Six rows that probably still held another 150-200 head of cabbage are now worm food.”
We still got plenty of greens:
Top row, from left: red leaf lettuce, D’Avignon radishes, blue scotch kale, Napa cabbage
Middle row: rainbow chard, mizuna, spinach, rosemary
Bottom row: lacinato kale, red carrots, braise mix, wild arugula
Have I mentioned how much I love arugula? I love arugula. Luckily my husband does not — lucky because I don’t share it with him.
The two new exciting items for the week are fancy!
Wheatberry sprouts — very California, no?
Edible flowers! Calendula petals can be used to decorate baked goods, or just tossed with salad greens.
The blue scotch kale already went into dinner. The spinach I’m thinking of using in a polenta lasagna. We only have a week to use what we can before we head back to Minnesota for a long weekend. Who wants to come over for dinner?