Looks like there are some glitches with getting the weekend newsletter that also lists predicted contents. I wonder if it is because the Greenbelt site is a late addition (that’s why we’re starting on Week 4). If you didn’t get the LFFC newsletter email this past weekend, contact LFFC to get on the list.

Here’s the Greenbelt Medium share:

Storage plan:

Green garlic goes in a vase like scallions. Lettuce, fennel, mizuna, bok chok go in the fridge. Collards and beets also go in the fridge but I’ll put them in the back as I’ll eat them later. Potatoes go in pantry.

It is early in the season so I don’t have salad fatigue yet. Romaine and beet greens will be turned into lunch salads. If you have room, keep lettuce hearts standing upright with the butt end standing in a shallow dish of water to keep it fresh and crisp.

I’ll snip the feathery ends of the mizuna and fennel for the salad, too. Also thinly slice raw fennel bulb for salad if you like the anise flavor. The more things in salad the better. Need inspiration? Browse the menu at Sweetgreen, a salad chain that started in Georgetown.

Purple mizuna is like dandelion greens. I’ve sautéed it as a greens, like spinach, but it has more bitterness and fibrousness to it. Going to cut the stems into shorter pieces and blanch them in the last minutes of cooking spaghetti for an easy vegetable add to pasta.

Bok choy rabe and the beet stems will be sautéed with the green garlic, prepared similarly to cooking spinach with minced garlic. Store, cut, and use the green garlic similarly to scallions.

Fennel stems go in the stock bag in the freezer, it’ll simmers like celery. Almost seems a waste to put really fresh stuff in the stock bag but the stock bag is empty now and fennel will be a great anise-y add to the stock and especially since I usually simmer star anise in my stock but don’t currently have any star anise.

Collards need to be cooked for awhile so that’s a weekend project. They keep well too so that goes in the back of the fridge for now.

Later in the week will be Roasting Day for the fennel bulb, beets, and potatoes. I’ve got some cabbage from winter CSA box to use up, so I’ll probably do a cabbage and potato meal later in the week. While the oven is still hot, I’ll also roast the beets and the fennel bulb. Either use those as side dishes on their own, or add to the salads.