Seasonal Eating in May

Now that the 2025 season is fully underway, we’re shaking off our winter cooking ennui and we’re back in action! Here’s some of the ways that we and our customers have been enjoying the seasonal produce of May:

Greens Pesto

Ingredients:
1/4 cup pine nuts (may sub other nuts)
2 cloves garlic (or garlic scapes)
1-2 bunches greens (any: mustard, arugula, turnip greens, radish tops, kale, etc.)
approx 1/3 cup olive oil
1/4 cup parmesan shredded
salt

Blanch greens (takes out that mustard 'bite'), add to blender with other ingredients and blend. Taste and adjust salt! This recipe made over a full pint of pesto, enough for multiple meals.

Bánh Meatball Sandwich

Made by Michelle's husband Andy with Bellair pork, greens, and some radish "quickles" that Michelle whipped up. 

Strawberry-Mint Mojito

Made with strawberry-mint syrup from the Bellair kitchen. Mackenzie did a trial run of the syrup with white rum and she gave it a 10/10. It's a versatile product and only available while supplies last. Make a mocktail or flavored soda. You can also use it to upgrade your yogurt parfait or ice cream sundae. One of our customers added it to a batch of homemade kombucha!

Croatian Radish Salad

aka Rotkvica made with exactly 1 bunch of red radishes.

Dress with 1 tbsp each mayonaise & olive oil; 1/2 tbsp lemon juice, 1/2 tbsp chopped parsley, 1/2 tsp chopped thyme, salt & pepper to taste. Chill in fridge for 15-60 minutes to let the flavors combine, then enjoy!

Savory Dutch Baby

You can find this recipe on the Bellair blog. It's a great way to use bulk greens. 
Another great option is the Torta de Verdura. 

Salad Turnips

AND turnip greens! The delicate 'salad turnip' variety we’re harvesting now is great eaten fresh or lightly sautéed, but here are two recipes for cooked turnips & turnip greens shared by one of our CSA members.
Turnip Gratin
Southern Mixed Turnip Greens (use both the turnip and green tops, plus mustards, collards, and/or kale)
Purple top & scarlet queen turnips coming soon!