Week 6 Delivery

Offerings:

* Chard
* Kale
* Young onions
* Herb bouquet
* Young cabbage
* Red lettuce
* New potatoes!
* Broccoli or raspberries (we will start keeping a list of who gets what each week)

Jenny's favorite way to eat spring onions:
You've gotten pretty familiar with these small, sweet onions by now. One of my favorite things to do is slice the green part of the onion off, so that you just have the white onion and a little green stem left. Save the soft green part for another use, like chopped on a salad or in soup. Halve the onions. Heat 1-2 TB of butter in a large shallow skillet on medium-high heat until foamy (non-stick pans work well). Put the onion halves in the pan and sprinkle with salt to taste. Let them cook, without stirring, for 3-6 minutes and then turn and cook the other side for 2-3 minutes. The goal is to let them brown in the pan so the outside becomes slightly caramelized. Remove from heat and eat as a simple side, on top of a salad (the best), or with rice. This is so simple, but really brings out the flavor of those young onions.

Grilling Kale:
I have personally never tried this, but have heard of people doing it with great success. Toss whole kale leaves with olive oil and salt. Place on grill for a few minutes until it wilts and looks crispy. Take off grill and toss with a little more olive oil and salt to taste. Another simple salad. Add some grilled potatoes and you will be wondering what other veggies you can toss on the grill....