As the fields warm, shares will fill out with the first of the season's carrots,
sweet salad turnips, and (weather permitting) sugar snap peas, strawberries, and beets.
There are smoothie bowls, veggie wraps and rolls, noodle canapés (pear noodles with dates and cashew cheese), warming soups (miso noodle soup), hearty soups (caramelized pumpkin soup with curry
sweet potato noodles), noodle
salads that circle the world (Thai noodles with cucumber and sprouts, Japanese
sweet potato noodles with «mayo» and yuzu dressings, Moroccan
turnip noodles with Za'atar, preserved lemon and «yogurt» dressing, Italian pasta marinara two ways), Mexican black bean vermicelli
salad with avocado and tomato salsa).
Once you're working within the rubric of five — salty,
sweet, crunchy, fatty, and cooling — the world is your
turnip salad.