Beets: Don’t throw out the leaves — they can be used in salads or fried in olive oil, garlic and other herbs with a bit of cream on top when you serve them. Roast the roots wrapped in foil to bring out their sweetness. Dill and yogurt pair well with beet roots.
Bok Choy: There are many variants of bok choy — and we grow several of them at Full Belly. Serve stir-fried bok choy with rice, meat or tofu. A bit of sesame oil, if you have it, is a great addition. You can also use it in soup, or over noodles.
Collards: After tearing or chopping up the leaves, you can boil the collards in a bit of water for about 10 minutes, then sauté with salt, pepper, herbs, garlic and lemon. A great addition to an omelette!
Spring Onions: These onions have been picked before they bulb and dry — they are the same plants that you will have later in the season as a dried root. They are a bit sweeter and milder than the dried onions.