Week of June 18th

Pick of the Week:

Mixed Lettuce Toraziroh (mustardy flavor - stir-fry or salad) Rhubarb - recipes on back Garlic Curls (use just like garlic)

From the Wild Side: Garlic Cress (sorry these weren't included last week, but we finally harvested them for you this week). Garlic cress is great raw in salads, mixed with more mild greens. It's also good steamed, simmered, or sautéed. In Europe, they use it in sauces. Cook no longer than five minutes, or the leaves will become mushy. A garlic mustard flavor.

Herb of the Week: Basil