by Cecilia
The last couple days I have been excited to see the first signs of wildflowers out in the fields. The yellow mustard flowers have been in full bloom for a while now, but today I was walking up by the abandoned trailer and could not believe how many different colors of mustard I saw. They made an incredible bouquet. I saw just one tiny lupin, but it looks like they will be prolific this year. There are so many others just starting to sprout that I don't know the names of. Species identification has never been my strong point. I guess I have a more casual relationship with plants. I like to give them all nicknames, which itself feels like a way of getting to know them. I imagine that they all have their own nicknames for me.
This Week’s Pick List:
Eggs
Takrima Leeks
Matador Shallots, Cortland Yellow, and Monastrell Red Onions
Tetsukabota and Gil’s Golden Acorn
Pie Pita Pumpkins
Yellow Finn, Red, and Harvest Moon Potatoes
Yaya Carrots
Rhonda Beets
Hablange Parsnips
Purple Top Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Ruby King Red, Primo, and Deadon Cabbage
Song Cauliflower
Mei Qing Choi (In the heat, this has gone to flower. We tasted it though and it is not too woody and still delicious. We don’t want to waste it!)
Dazzling Blue Kale
Ruby Red Chard
Parade Scallions
Preludio Fennel
Red mustard
Tatsoi
Various chicories!
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Friday only!)
Shaved Fennel and Radicchio Salad
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1 radicchio, cut into 1-inch pieces
2 small fennel bulbs (12 ounces each), shaved paper-thin on a mandoline
2 tablespoons chopped flat-leaf parsley
1/2 cup salted roasted almonds, chopped
2 tablespoons freshly grated Pecorino Romano cheese
In a large bowl, whisk the olive oil with the lemon juice and mustard until emulsified. Season with salt and pepper. Add the endives, fennel, parsley, almonds and grated cheese and toss well. Serve right away.