Hello gorgeous green garlic!! It is such a treat this time of year and doesn’t last long in this truly tender stage. Garlic is planted in the fall, grows roots in the winter, grows shoots in the spring and the fully mature bulbs are harvested just after the 4th of July. While technically edible at any time, we harvest garlic at several distinct stages: green garlic has a straight white shank and tender top, spring garlic has started to form a bulb, but the individual cloves are not separated yet, and fresh & dry storage garlic looks similar to what you see at the store but our varieties are more fresh, flavorful and delish! All these share the characteristically delightful pungent essence of garlic but each has their distinct charms. You’ll get plenty of green garlic in this last week of winter share. To taste test the other variations on the garlic theme you’ll just have to join us for the upcoming Summer Share Season!!
As you know, we’ve been busy the last few months!! Not only harvesting your winter veggies, but also seeding, transplanting and weeding all of your delicious food for the summer. All we need now is some LOVE from our members in the form of sign ups : ) The Summer CSA starts mid-May, but early memberships help us get a jump on the season so help us out by signing up TODAY!!
You’ll find recipes for green garlic and everything else in your share, at Cook With What You Have. If you’re a CSA member, you will find your password in your most recent email. Enjoy 24/7 access to recipe inspiration!
This week your share may include…
- Purple Sprouting Broccoli: Pretty purple heads are tasty and so are the leaves & stems. Roast them whole or chop up and sauté. They also make a fabulous pizza topping!
- Carrots: Sweet winter carrots – yum!
- Cauliflower: The chef’s we work with have been really enjoying this!! I was inspired by Navarre to roast the little ones whole – greens and all. Check out this photo! Or try this Cauliflower Pasta from Gino’s Restaurant.
- Collard Greens: These would go really well in the cauliflower & green garlic fritatta in this weeks blogpost from Cook With What You Have.
- Green Garlic: We plant an early variety, called Early Chinese Pink, in order to have nice plump garlic stalks for you this time of year. The garlic is planted in the fall, grows a vigorous root system through the winter, and pushes up its little green stalks in the spring. We’ll harvest the green garlic for a few months, until the plants start to bulb up and dry down. Similar to leeks – the white part is most tender, but the green tops have good garlic flavor too. Enjoy these little beauties while they last!
- Leeks: I’m loving the leeks this time of year. Chop and sauté the tender white stem and add them to almost dish that calls for cooked onions. Add the darker tops to soup stock. Or go with a more traditional Potato Leek Soup or make a leek galette.
- Red Potato: The potatoes are coming full circle! So happy to have these red potatoes for a little bit longer : ) We’ll be planting potatoes for the coming season soon and looking forward to new potatoes early in the Summer Share!
- Radish Microgreens: These zesty little treats make a nice topping for soups, salad or sandwiches.
- Variety Pack of Winter Squash: Tetsu, Oregon Homestead & Sibley maybe a few other kinds too.
Coming soon… Summer Share!