Summer has apparently arrived and the spring veggies are fading but they have rewarded us with a last surge from the wonderful cool weather last week! I want to remind everyone that your turnips, beets and radishes, in fact, all root crops, will keep much better if you cut the greens off before storing in the refrigerator. If the greens wilt they can be refreshed in a sink of cold water. Even wilted, they cook up fine. Turnips and beets that are a bit softer from greens that are left attached still cook up fine.
The celery loved our cool weather. Celery is such a special crop for us since it is known as one of the most chemically ridden crops on the market. This is because it is such a heavy feeder and soaks up large amounts of nutrients from it’s environment. We are especially proud of our celery since it’s roots have access only to our unadulterated soil and rain. It wilts very easily, but again can be revived in a sink of cold water. I sometimes use it in dishes wilted as long as I can cut it. The flavor always remains. The celery adds a lot of flavor to salads. Potato and tuna fish are my favorites. Last week I added the radishes and celery to my potato salad and our family gathering polished off over 5 pounds of potato salad in one sitting!
We hope you are enjoying the spring veggies. We have been so grateful for the wonderful rain we have had so far. Daniel and Rebecca, as well as our visiting daughters Beth and Mary Alice have been awesome helpers and have been zealously planting the upcoming vegetables for you.
Check out all of our newly posted recipes for this week’s vegetables by clicking the “recipes” link. Don’t forget to comment to tell us what you did with our vegetables. We want to know what you think and share your recipes with others!
