Green Beans: These can easily be cooked in a skillet with a bit of water. The beans are good when they are cooked crisp-tender. Sprinkle them with salt and pepper, lemons, sesame seeds or mix them with other vegetables.
Greens: Spinach, Dino Kale and Mizuna. The mizuna is a light Asian green that needs very little cooking. The dino kale can be cooked in lightly salted water. When it is tender, drain the water and add a dash of oil, lemon or vinegar and salt or tamari. Our recipe of the week is a great way to use the spinach.
Lemon Verbena: We serve lemon verbena tea at a lot of our farm dinner events — It’s good cold or hot. Remove the leaves from their stems and bruise or cut them up and then steep them with some water and honey or sugar. Adding some mint leaves makes the tea really special.
