This week’s shares
consists of:
Arugula
Rapini
Mizuna
Lettuce
Radishes
Rhubarb
An herb pot
If you have been a
member before, you know how weak my recipe ideas can be. This year Mary Jane
Miller is doing the recipe suggestions. You can find them at http://www.maryjanemiller.com/ .
I just glanced at them and they look really good.
In general, all the
greens need to be washed. The best way to clean them is to fill a sink
with tepid water and add the greens. The greens have to float in the water to give
the sand a chance to sink to the bottom. Turn the greens gently, several
times. Remove them from the water. Drain and clean the sink, and repeat
the process until 1) the greens don’t taste gritty when you take a bite or 2)
there is no trace of sand in the sink. Option #1 takes less time than #2. The
greens should be dried and stored in a plastic bag in the fridge.
The herb pot can
be used to season meals all summer. You can remove the plants from the pot and
plant them in your yard, a window box, or a larger pot. Herbs do best when they
are grown in relatively poor soil and have just enough water. They are kind of
weedy, so they usually do fine anywhere. In the pot there should be
basil, marjoram, oregano, thyme, rosemary, lavender, parsley, and celery.
Celery and parsley would like a little better soil. If something looks
like a weed, it probably is, but taste it before you pull it out.
One of our friends
left all the plants in the original pot all summer. She kept it watered and in
a place near the door that had some shade in the afternoon. When I saw it in
September (October ?) it looked awful, but she said that it worked great
all summer. Absolutely no fuss and usually just what she needed.
Last but not least,
the herb pot makes a wonderful gift.
No comments:
Post a Comment