The perennials that we seeded in the greenhouse in January are slowly starting to grow, and some are just emerging. The small and delicate seedlings need cold nights to germinate and take a long time to develop. We enjoy starting them each year and watching patiently as they transform into plants.
Important Dates:
We are closed March 16th-20th!
Summer hours begin the week after our break: we will be open until 7 pm starting March 23rd.
All Member Meeting Wednesday April 15th (Adults only event)
This week’s pick list:
Cabbage
Winter squash
Spigariello
Beets
Chard
Carrots
Sugarloaf and Radicchio
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Celery
Onions
Scallions
Pac Choy
Parsnips
Leeks
Dried tea herbs
Dried ground peppers
Revolution Bread on Friday only
Olive Oil!
Sauteed Spigariello, from latimes.com
2 bunches of spigariello
1/4 cup extra virgin olive oil
3/4 teaspoon kosher salt
3 garlic cloves, minced (about 2 tablespoons)
Pinch red pepper flakes
1 teaspoon good balsamic or apple cider vinegar
Wash the spigarello thoroughly. Pull the leaves off the stems, grabbing the leaves from the top of the stem and pulling toward the bottom to remove (in the same way you’d strip rosemary needles). Discard the stems. Bring a large pot of salted water to a boil. Add the spigarello, return to a boil and blanch for 3 to 5 minutes, until the greens wilt slightly and bend easily in the pan. Drain in a colander.
Heat the olive oil in a large heavy skillet over medium-high heat. Add the spigarello, season with salt and saute until slightly crispy, about 3 to 5 minutes.
Stir in the garlic and red pepper flakes, turn off the heat and let stand for about 1 minute, stirring often. (If the pan is too thin to hold much heat, cook over low heat for 1 minute after adding the garlic and pepper flakes.) Sprinkle with vinegar and toss lightly. Serve warm.