More herbs, some weeds and the start of summer flavors!

Herbs to Plant – This pretty Purple Opal Basil tastes just like green basil, but it will make a lovely contrast to your other herbs in a pot or border. We grew Chervil this year by the request of Farm Member Nikki, and we’re so glad she suggested it. Chervil, a relative of parsley, tastes like a more delicate version of parsley with a slight anise flavor underneath. Great on salmon, potatoes and eggs, it can be substituted for parsley in anything else. Very important in French cooking, chervil is the base for bearnaise sauce. Medicinally, chervil is said to be a blood purifier, to lower blood pressure and to aid digestion. Try planting it in light shade, or even leave it on a windowsill in the house, since it is likely to bolt and go to seed in the heat. Regular harvesting will also help prevent that. Check out herbcompanion.com for great info on herbs.

Herb Bouquet: There is nothing quite like a walk-in cooler filled with dill, mint and cilantro. Wish you could experience it, but hopefully when you open your box you’ll get a moment of joy like we do! This week your bouquet features furry CatMint, sweet Chocolate Mint, feathery Dill and amazingly fresh fragrant Cilantro. Hopefully you’ll recognize most of them from last week and you’ll recognize the cilantro by smell.

Circle M Salad Mix – These tender greens are a mix of early lettuces dressed up with some edible Batchelor’s Button and Sweet Red Clover petals.

French Breakfast Radishes – Yum! Big and better than ever! And look at the gorgeous leaves. Radish leaves are generally a bit scratchy to use as greens, but these are still nice and tender. Why not saute them with garlic scapes? Or, as suggested by Farm Member Brigid, use them in pesto. I’m definitely making that this week.

Garlic Scapes – We sent along Leek Scapes last week, and this week we have the ones from our summer garlic. See if you can tell the different. It’s nice to have fresh allium flavors this early in the season to chop up into pestos, dressings and dips. Pull apart the flower pods on top and sprinkle the little bulbils on salads and omelets. Use the stalk like scallions.

Fresh Garlic – We’ve got a few more bulbs of this for you this week. Remember – use quickly, don’t store. DO try this in chickweed, arugula or radish leave pesto!!!

Chickweed Yeah, we did pick this rampant weed for you! It’s yummy – like a light sweet corn flavor and super healthy. Throw the whole thing, after rinsing, in a blender with your garlic and scapes and add olive oil for an amazing pesto.

Baby Bib Head Lettuce

Arugula – Mmmmm. Yummy Italian summer green. Sort of spicy, sort of bitter, all delicious. Try raw on pizza, salad or a sandwich or try Farmer John’s recipe below.

Flowered Baby Bok Choy -We hoped to send giant bok choy to you in a few weeks, but instead we’ve harvested this pretty baby bok with flowers. The heat last week inspired these cabbages to rush toward propagation – basically to bolt and create flowers in preparation for seed. As they are still young, they are tender all up the stalk. Chop the whole thing, leaves, stalks, flowers and stems and use like cabbage or broccoli, either cooked or raw. I like to nibble the flowers and stems raw, or sprinkle on a salad, and cook the thicker leaves and stems. Try Deborah Madison’s tasty Asian peanut/choy recipe below.

Horseradish – Peel and shred these crazy lumpy roots, then cover with vinegar and store in the fridge. Great in Bloody Mary’s or on brats. Order our great farmstyle brats to come with your next box, and give that hot root a try!

Flower Bouquet: Wild and prairie flowers: yarrow, thimbleweed, wild indigo.

Check the site tomorrow for a Peanut Bok Choy recipe and ideas for making herb vinegars.

Peach Granita
From Martha Stewart Living

4 ripe peaches (about 1 1/2 lbs), peeled, halved, pitted, and coarsely chopped
1/2 cup water
1/4 cup sugar, plus more if needed
1 tablespoon fresh lemon juice Coarse salt
2 teaspoons finely chopped fresh basil (optional)

Puree peaches, water, sugar, lemon juice, and 1/4 teaspoon salt in a blender; add more sugar to taste. Transfer to an 8-inch square baking dish. Freeze for 2 1/2 hours, scraping with a fork every hour (mixture should be icy and fluffy). Stir in basil.

Gingered Wild Greens
From Healthwise Magazine
1 bunch wild greens (about 1 pound)
1 tablespoon olive oil
1 medium yellow onion, sliced
2 cloves garlic, chopped
3 ounces shiitake mushrooms, sliced
1 teaspoon chopped fresh ginger
1 tablespoon tamari or dark soy sauce Juice of 1/2 lemon

1. Wash dandelion greens and cut off tough stems.
2. Bring a pot of salted water to a boil. Immerse greens for one minute; remove to a colander and run under cold water. Set aside.
3. Heat olive oil in a large skillet. Add onion and saute over medium heat, stirring occasionally, until soft, about 4 minutes.
4. Add garlic and mushrooms; cook 4 minutes more.
5. Stir in reserved greens, ginger, and tamari. Cook 3 minutes, then remove from heat.
6. Add lemon juice; serve.

Sauteed Radishes with Radish Greens or Arugula
From Farmer John’s Cookbook
1/4 cup butter
1 pound radishes, quartered
4 cups radish greens or arugula
2 tablespoons freshly squeezed lemon juice (about one small lemon) Salt Freshly ground black pepper

1. Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return the skillet to stove.
2. Put the greens or arugula in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2 to 3 minutes.
3. Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately.