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We're still looking forward to knowing the first pickup date, but while we wait, your editor asked Farmer John what's most likely to pop up in the first pickup. The word is lettuce, braising greens (so brush up on your braising), collard greens, kale and radishes. So to prep, see below:

We have good advice from last year on what to do with kale. Also, collards were featured in a recipe Farmer John recommended to us. And if you think you might need to wait a little before you cook that first harvest, prepare the fridge: Here's how your editor likes to preserve the fresh greens.

But don't make us rest on our laurels; we need to hear more from you on how others should prepare for this early harvest.

While we're waiting, here's a few new recipes from the Web. When the radishes come in, we're considering radish slaw and the extraordinarily exotic-seeming radish and chive salad.

Comments

[Janet]

My kale recipe (modified traditional Scottish):

4 red waxy potatoes
1 medium onion
1 bunch kale
Olive oil
Salt/pepper

Wash all veggies. Bring two medium saucepans of water to boil. Dump potatoes in one, cook until tender. Remove stems from kale and coarsely chop. Parboil for 2-3 minutes. Drain and reserve.

In a large frypan or wok, heat several tablespoons olive oil. Dice onion an cook in oil until translucent. Add parboiled kale and potatoes, combine all ingredients and cook 5 additional minutes. Salt and pepper to taste.

[Andria Grant]

Whole-Wheat Pasta with Kale and Fontina,From Martha Stewart Living.
Serves 4 to 6; Prep time: 10 minutes; Total time: 35 minutes

4 slices bacon (2 ounces), cut into 1/2-inch strips

3 garlic cloves, thinly sliced

1 bunch kale (1 pound), thick stems trimmed, leaves coarsely chopped

Coarse salt and ground pepper

2 cups reduced-sodium canned chicken broth

1 pound whole-wheat spaghetti

1/2 cup coarsely grated fontina cheese

1. Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Pour off all but 3 tablespoons rendered fat.

2. Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale has wilted, 2 minutes. Add broth; cover. Simmer until kale is tender, 10 minutes.

3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with reserved bacon.

Per serving: (based on 6): 399 calories; 11.5 grams fat; 17 grams protein; 62 grams carbohydrates; 9.9 grams fiber