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Today’s share will include: spinach, peas (mostly English or shell types), lettuce, summer squash
choice of arugula or tatsoi, salad turnips, fresh garlic, bok choy, and choice of an herb (cilantro, dill,
chervil, marjoram or summer savory).

Serving suggestions:

• Spring CSA peas are best eaten raw or barely cooked so their freshness and sweetness come through. I like to smash them with some herbs (mint, dill, cilantro, all of the above), olive oil and flaky sea salt. Then I spread some high quality (or homemade) ricotta on top of toast and top with the smashed pea mixture. One of the best spring dinners, and it only takes a few minutes after shelling the peas.
• Bok choy is a good addition to soup because you can get two textures from one ingredient. I like to cook the dark green leaves for longer so they wilt and melt into the broth. And then the crunchier stems I will add just before serving so they soften a bit but keep their snap. Any soup with greens can work, think Italian Wedding Soup or Caldo Verde and use the bok choy instead.