Week 13 Harvest Share 2016

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Greens Galore!

We are excited to share with you a trio of greens this week, all with substantially different taste profiles!
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Nasturtium Greens
 have a spicy peppery taste that makes a nice fresh salad tossed with other veg and a simple olive oil drizzle. The flowers are edible too!
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Oca Greens
 are Lemony, sour, & delicious with fruit salads! You could also cook this into pasta dishes. High in vitamin C 
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Bietola Greens
 are an Italian chard that is perfect baked into a frittata.

Bietola chard is high in vitamin A & vitamin K. 

Here’s what our members are receiving this week! 

Heirloom Cherry Tomatoes

This medley of heirloom cherry tomatoes makes for a colorful snack.

Chives 

Cook em with your eggs, or sprinkle them on top of a salad!

Tomatillos

Tomatillos are great for making salsa verde! Check out the buttons below for a recipe.

Green Apples (fresh eating)

Eat them fresh or make some sauce! 

Lemon Balm Loose Leaf Tea 

This tea is lemony goodness to help us relax into the fall season.

 Bietola Chard Greens

Nasturtium Greens & Flowers

Oca Greens

Click on the “button” ingredients below to discover recipes or nutritional info!

9 benefits of lemon balm Salsa Verde

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grown with love

harvested and packed by hand

 delivered to families all over the Portland area each week!

Melissa Manuel Cullen

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