Free vegetables are one of farming's biggest perks.  Of course, drought and job insecurity are major drawbacks, but those veggies are damn good.

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:


bok choy

Braising Mix: mizuna, tat soi, baby kale

green garlic

pea shoots

Radishes, Easter Egg


Beautiful, yes?  I'm proud to say I personally harvested the radishes, pea shoots, arugula, and spinach.

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?

You might like:
~ Farm Girl Diaries: Week 1
~ Vegetarian, Flexitarian, Locavore... Intuitive Eating
~ Windowsill Arugula
~ Wild Forage: Dandelion
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