SWISS CHARD

Sweet, earthy, slightly bitter.

 

Prep: Use both leaves and stalk — roughly chop the leaves, finely chop the stalks. Briefly steam & sauté the chopped chard, then toss with flavor. Any flavor that pairs well with spinach will work here (garlic, butter, tahini, etc.). 

 

Swiss Chard-Tahini Dip

Garlicky Swiss Chard

Creamed Swiss Chard


 

KALE

Classic curly kale.

 

Prep: Remove stems by folding the leaf in half and holding them down, exposing the stem. Slice the leaves off where they meet the stem. 

Baked Kale Chips

Tomato, White Bean & Kale Soup

Holiday Kale Salad

 

ARUGULA

Spicy, peppery leaves. Use cooked or raw, in salads or sandwiches.

Apple Pecan Arugula Salad

Pork Chops with Arugula Pesto & Roasted Cauliflower

Kale and Arugula Salad with Crispy Brussel Sprouts

 

ITALIAN BASIL

Classic basil found in pesto and tomato-based dishes.

 

Prep: To thinly slice fresh basil, stack multiple leaves. Roll stack lengthwise (cylinder shape), and cut crosswise with sharp knife. When cooking, add to heat near the end of the process to preserve flavor.

 

Classic Basil Pesto 

Romesco Pasta Salad with Basil and Parmesan

Caprese Christmas Wreath

Thai BASIL

Slightly spicy basil, native to Southeast Asia.

 

Prep: Thai basil holds up to heat better than Italian basil does, so it's a good choice for soups, curries, and stir-fries. It can also be eaten raw in cold noodle salads or similar dishes.

Thai Chicken with Basil 

Stir-Fried Eggplant with Basil and Chiles

red-veined sorrel

Sharp, tangy kick.

Prep: Use raw or cooked. Given its bright, tangy flavor, it serves well as a contrast to softer flavors (cheese, meat, etc.).

Beet-and-Red Sorrel Salad with Pistachio 

Sorrel Rice Bowls with Poached Eggs

parsley

A mild bitter.

Prep: Keep parsley in a bunch for easy prep. Hold the plant by the stems, and use a sharp kitchen knife to shear off leaves. 

Walnut Parsley Pesto

Salmon in Parsley Sauce

Parsley-Herb Rice with Cranberries

GOLDEN FRILLS mustard greens

mizuna

Crisp, peppery lettuce — best used in salad mix, soup, or alongside meat entrées.

Prep: Trim a few inches from the base of the plant to separate out stalks. 

Mizuna, New Potatoes & Lemon Vinaigrette

Stir-Fried Bok Choi and Mizuna with Tofu

Mizuna Salad with Peanuts

BOK CHOI

Mild, cabbage-like flavor — fresh & crisp.

Prep: No prep needed! Wiseacre delivers bok choi prepped & ready for cooking.

Sesame Ginger Bok Choi

Stir-Fried Chicken and Bok Choi

Stir-Fried Bok Choi with Ginger and Garlic

chives

Mild herb, related to garlic and onions. Often featured in cheeses and butters.

Prep: Thinly chop with sharp kitchen knife. Note: heat undermines flavor, so add last.

Trout with Chive Butter

Chive and Parsley Pesto

Pull-Apart Sour Cream and Chive Rolls

 harvest inventory

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