In the share this week:
Spinach, 1 bunch approx 175g
Bok choi, over 1kg
Lovage, 1 bunch
You’ll note there are no root-cellar beets. Sadly, I “counted my chickens before they hatched” and turns out they didn’t hold up as well in storage after all… however, the spring planting is looking good and there will be some with fresh greens in the July share.
-blanch and freeze if necessary!
How to Use Lovage:
I prefer the flavour to that of the leaves, which has stronger bite. This herb works best as a seasoning; you can use a stalk whole and remove before serving, or try stems diced and fried with onions as a base for most mealsFrom http://theepicentre.com/spice/lovage/
The anise, celery flavor of the lovage works really well. Lovage is great when cooking lentils- sweat a few leaves with onions , then let the lentils cook slowly with the lovage. Pesto is traditionally made with basil, but can be made with most herbs. Try it using sorrel and lovage. Lovage can be used on a pizza topping or add a handful of chopped lovage on pasta. Lovage is excellent with fish, such as salmon. Chop the leaves in a fresh leaf and herb salad- dress with your favorite dressing. Lovage soup is delicious. Leek and lovage soup really work well together.
Bok Choy for Breakfast!
My top two all-time favorite rhubarb recipes are from BBC Good Food. I make the jam in big batches and freeze diced rhubarb for muffins all year long – I don’t always make the extra crumble topping, but it’s worth it from time to time 🙂
Rhubarb and Ginger Jam: https://www.bbcgoodfood.com/recipes/1091639/rhubarb-and-ginger-jam
Rhubarb Crumble Muffins: https://www.bbcgoodfood.com/recipes/1263686/rhubarb-crumble-muffins
Looking forward to a delicious season with you all!