It’s starting to look a lot like spring around here. This weeks box contained a lot of the winter staples we’ve been seeing for the past few weeks, but there was one very special addition, pea shoots!
First with the greens. This week contained spinach, kale, and lettuce. Along with pea shoots, beets, and radishes. This week we had both leeks and green garlic. In the herb department there was tarragon and chives. I’m not sure I’d ever seen chive blooms before, but they are gorgeous. I almost wanted to put them on display in a vase instead of eating them. And of course no box would be complete without cabbage and carrots.
I plan on making an miso ginger kale, cabbage and soba noodle salad for work lunch. I’m still not a huge fan of radishes, so I’ll probably leave those all for M. The beets will also become a work lunch option, roasted in the oven and tossed with a little olive oil and lemon. The spinach was this mournings breakfast, lightly wilted and served with a poached egg on top. I still have some leeks stockpiled from the previous box, so it may be time to make leek soup, which would also use up the tarragon. Chives and eggs are breakfast. Which leaves me with lettuce and carrots, which seems to do just fine disappearing without a plan.