In Your Share (for the week of May 29th)

Welcome to Week 3 of our 2017 Summer CSA share!

Amazing recipes for everything in your share are available to members at Cook With What You Have. If you joined our Summer CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

• Garlic Scapes: These are the stems and small flower buds of the garlic plant. They can be chopped up and used in almost any dish that calls for regular garlic. I also like to roast them whole with a bit of salt and olive oil. Just put them under the broiler or on on the BBQ until they begin to darken and wilt. Makes for fun finger food!
• Green Garlic: No reason to wait for months to enjoy garlic when we can dig it now! The white part on the bottom that will eventually form the bulb is the most tender. Chop it up and sauté the same way you’d use regular garlic cloves. The upper green part isn’t as tender, but still has great garlic flavor and makes nice soup stock and really good pesto!
• Mizuna Greens: The little bunches are mild enough for salad but also good sautéed. They are in the mustard green/asian greens family but this type isn’t spicy at all.
• Pea Shoots: These have a nice mild pea flavor and the leaves, stems & tendrils are all quite tender.
• Radish: Usually such a harbinger of spring, the radish plantings were delayed like everything else because of record wet weather. Happy to finally have them!
• Red Potatoes: Roasted, boiled, whatever – they’re good no matter how you slice them.
• Spinach: These larger leaves definitely have more flavor and character than the ubiquitous bags of baby greens : )

Coming soon… Sweet Onions!