One of the delights of spring is being able to enjoy all the perennial and volunteer plants that are up and ready to eat before the spring seeded crops. Without them, we’d have very little to send you in June! In today’s order you have the key spring perennials: chives, rhubarb, and asparagus, as well as self-seeded orach, coriander (cilantro), dill, and bunching onions.
A couple notes about these items: we included the chive blossoms with your chives. Though I have yet to try them myself, I understand that many people enjoy them in salads and some even use them to make an infused vinegar. Either way, discard the flower stems and wash the flowers. In salad, it is best to separate the various petals. To make an infused vinegar, fill a jar half full of clean chive blossoms and fill the jar with a light coloured vinegar. Let sit a couple of weeks, then enjoy. I’m hoping to try this myself this week!
Also, we know that cilantro is a love it or hate it herb. Those who love it, really love it. And those who hate it … please let us know. If you would like us to leave it out of your order, we can, or we could put it in a separate bag if you would still like it included.
Your orders also include the end of last year’s garlic and carrots, trimmings from some herbs we transplanted from the greenhouse this week (parsley and summer savory), and some spinach – the first of this year’s crops! The spinach and summer savory are in the same bag, along with the bunching onions. We’re hoping you can tell the two apart, especially with the help of last week’s photo of orach and the spinach photo above, but if not, no worries, they can be used interchangeably in most dishes!
A note about cleaning your greens: later in the season you will be getting stems and leaves only, but a lot of the greens we’re sending now are being pulled stems and all, either because they’re not where they’re supposed to be or because they came up too thick and we need to thin them out. This makes cleaning them a bit trickier, but I find it works well to put the whole works in a basin of water, pull out the clean greens by the roots, and then snip the roots off. A little time consuming, perhaps, but it’s worth it for all those delicious leaves and herbs!
Finally, my apologies to the Battlefords members: I hoped to get this post up on Sunday afternoon, but ran into technical difficulties. Better late than never, I hope!