This week in the Rocky Mountain Foothills, we have arugula, bok choy, braising mix, green garlic, pea shoots, radishes, and spinach. We have much more than that, really (walking onions, lovage, sorrel, and turnips), but this is what I brought home:
Braising Mix: mizuna, tat soi, baby kale
Radishes, Easter Egg
With perks this tasty, who really has problems? But I do, kind of... What do I do with these veggies? And how exactly does one braise??
Send me your recipes and ideas! What would you do with this spring bounty?
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~ Farm Girl Diaries: Week 1
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