Doorstep Harvest Newsletter 3-9-2013
All produce this week is organically grown in my winter high tunnel.
The greens are somewhat bitter to me this week. I did some research and found that cloudy days may increase the nitrates in the greens, which may create a bitter flavor. The hoop is a little dry, and I read that that may contribute to the bitter flavor of the lettuce. I boiled the spinach, and found that that toned it down. If you find that they are too bitter for you, feel free to let me know and I will give next weeks delivery to you free.
Carrot: Obviously great eaten whole, or grated into salad. (Wiki-fact: The wild ancestors of the carrot are likely to have come from Iran and Afghanistan, which remain the centre of diversity of D. carota, the wild carrot.)
Braising mix: just stir-fry them. One tablespoon of Mirin, added near the end, adds to the flavor. Adding sesame seeds also makes it taste great to me.
Salad mix: the variety I am using is a red salad bowl, which is cold hardy.
Spinach: (Wiki-fact: The earliest available record of the spinach plant was recorded in Chinese, stating it was introduced into China via Nepal (probably in 647 AD))
Sprouts: mung bean. Add to salad or stir-fry (if stir-fry, add near end).
Herbs: oregano, thyme, Cilantro, and lavender.