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May in the garden and in your veggie box is... well, it’s very green!. We’re a long way from the colorful diversity of August with its juicy tomatoes and glossy eggplants. You’re probably drowning in greens: lettuce, arugula, spinach, kale, and Swiss chard … oh my!
That little voice in your head is already asking: "Can I really eat salad for breakfast, lunch, and dinner? Am I going going to turn into a rabbit? Don’t worry, you can actually turn that mountain of greens into actual delicious meals.
Spring greens have a lot of personality: arugula is peppery, kale can be tough, and Swiss chard is a bit earthy. To keep from getting bored, forget your basic wimpy vinaigrettes.
The secret to taming all that personality isfat and texture.
Add some crunch: Toasted walnuts or sunflower seeds.
Bring on the fat: A nice goat cheese, soft-boiled eggs, or avocado slices. Fat sends a clear signal to your brain: “This is a real meal, not just a pile of leaves!”
Radishes: Your Pop of Color
Radishes are your MVP in May. They grow fast and pack a punch. If their "bite" intimidates you, try the classic, foolproof method: Radish & Butter. Thinly slice them onto buttered sourdough with a pinch of flaky sea salt. It’s the first real "garden lunch" you’ll be genuinely proud of.
Too many greens? Get the blender out and make pesto! You can replace basil with radish tops and spring herbs.
Radish Top Pesto
2 large handfuls of radish tops (well-washed!)
1 handful of chopped chives
Cilantro to taste
1/2 cup toasted sunflower seeds
A good dose of parmesan or nutritional yeast
Olive oil and lemon zest
Toss your pesto with pasta, smear it on a sandwich, or spoon it over grilled fish. You’ll never look at radish leaves as compost again!
You don’t have to eat all your greens raw. A little heat will shrink those greens into something tasty.
The Disappearing Act: Fill a giant mixing bowl with spinach or Swiss chard. After two minutes in a pan, they’ll wilt down to just enough for one person. Magic!
Cook in Order: For Swiss chard, don’t toss those colorful stems! Dice them up like celery. Sauté the "crunchy bits" (the stems) with some green onions in butter first, then toss in the "melty bits" (the leaves) at the very end.
This is the perfect recipe for when your garden is overflowing. Wilt a ton of greens (kale, spinach, chard) with some chives. Pour 6 to 8 beaten eggs over the top, sprinkle with sharp cheddar, and bake. This is a high-protein comfort food definitely not for the rabbits. You can use leftover rice or grains to make a crust, or toss some leftover pasta right into the egg mix!
Kale in May is tender and soft but it can still be a bit chewier than other greens.
In Salads: You have to massage it. Take your chopped leaves (stems removed) and rub them with a little oil and salt for two minutes. The texture will become silky and the color will turn a deep, dark green.
In Soups: This is also the time to use the last frozen veggies from your "Operation Freezer-Clearance." Broth, potatoes, green onions, and kale added at the end make for a perfect spring soup!
May kale is younger and sweeter than the winter stuff, but it can still be a little chewy.
In Salads: Youhave to massage it. Take your chopped leaves (discard the tough center rib) and rub them with a bit of oil and salt for two minutes. The texture becomes silky and the color turns a gorgeous deep green.
In Soups: Now is the time to use the last of your frozen veggies from your Operation Freezer Clean-out. A simple broth, some potatoes, green onions, and kale added at the very end makes for the perfect spring soup.
Here’s a handy chart to keep on hand to make cooking in May easier.
Remember that May is short. Soon, your lettuce will go to flower in the heat and your radishes will get tougher.Now is the time to experiment. Use chives like a vegetable (not just a garnish!), sprinkle those pretty purple chive flowers over everything, and transform your cilantro into chimichurri before the June heatwaves arrive.
You aren't a rabbit—you’re a great chef! Have fun with your first harvests and don't hesitate to share your creative discoveries with us in the comments.
Bon appétit and happy gardening!
🌼Sophie
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