When you farm and you go away for a weekend you are always amazed at how fast everything grows. Especially the grass. And especially the weeds.
But these hot days have also given us shelling peas. And the greens are still going strong.
Expect the following in this week's basket:
Lettuce, lettuce mix, braising mix, kale, cilantro, dill, basil, arugula, hakurei turnips or radishes, cabbage, shelling peas.
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When you receive your shelling peas you will appreciate every bag of frozen peas you ever buy from now on. They are a lot of work (to harvest! and) to shell, and even though the volume of green that you get might be but a cup, the flavor and crispness of the peas are so worth it! Eat them as soon as you can while all the sugars are still strong. If you must cook with them rather than eat them on the car ride home, showcase them in a dish, either as the star of a spring soup or salad, served on burrata, ricotta or other fresh cheese, or in a risotto, paired perfectly with mint or orange zest.
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