Wild Hare Weekly, Spring #5/10: Braising Greens are Even Better with Spring Raab
Some seasons of life ask us to keep on keeping on, and that’s about where things are at here at Wild Hare. The crew has been busy planting our first rounds of head lettuce in the field this week, as well as the bunching greens that we’ll enjoy over the course of the next four seasons. Phew! I’m feeling short on time to write this week, but you should know that the blend of Braising Greens that Kelly, Claire and Mia have harvested are almost too good for words! Leaves of Rainbow and Green Curly Kale mixed with a few of my favorite kinds of flowering raab from the Brussels Sprouts and Cabbages (the ones that got zapped by frost at the start of the year)—when we finally get around to having dinner tonight, I’m going to steam up a whole bunch to have with rice. No frills necessary. Just seriously tasty Spring vegetables.
Have a Happy Earth Day,
Katie
IN THIS WEEK’S FARMSHARES:
Braising Mix
Spring Leeks
Fingerling Potatoes
Celery Root
Cosmic Crisp Apples
SEASONAL RECIPES & HELPFUL HINTS
MELTED LEEKS WITH WHITE WINE BRAISE - Molly O’Neill
CARAMELIZED LEEK & SMOKED SALMON DIP - Fishwife
KUNG PAO CELERY ROOT - Lucky Peach
EASY FINGERLING POTATO SALD WITH CREAMY DILL DRESSING- J. Kenji Lopez-Alt
LEEK & GREENS GRATIN- Alison Roman
COCONUT MILK BRAISED GREENS WITH SWEET POTATO WEDGES & CRISPY SHALLOTS - Brooklyn Supper
BRUSSELS SPROUTS KALE APPLE SALAD WITH MAPLE CIDER DRESSING- Ambitious Kitchen
CHICKEN, LEEK & RICE SOUP- Smitten Kitchen
