Garlic & onions are the foundation of many different meals in many different cultures. These crops are both in the allium family, along with leeks, ramps, & shallots. They provide high levels of polyphenols and other healthy phytonutrients. They also add a wide variety of flavors – from sharp raw garlic to the deep sweet flavor of caramelized onions. I’ll often start to sauté whatever alliums I have on hand, and then decide what to make for dinner as they cook. This week you can enjoy Garlic Scapes and beautiful Electric Red Spring Onions in your share!
You’ll find recipes for alliums and the rest of the veggies in your share at Cook With What You Have. If you’re a CSA member, you will find your Access Key in the most recent farm email. Enjoy 24/7 access to recipe inspiration!
We still have a few spots available in the CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.
This week your share may include…
- Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. Seed is now available from Uprising Seed and it is surprisingly versatile – can also be ground into polenta, cornbread or made into masa. Pop it on the cob in the microwave (in a brown paper bag, max 3 min) or take the kernels off the cop and pop it any way you choose.
- 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!
- Joi Choi: Classic asian greens with a wide tasty stem and tender green leaves. My favorite way to use this is in this Soba Noodle Salad.
- Baby Lettuce Heads: Summer salad season always starts with these little gems! This week the heads have a beautiful red blush.
- Sessantina Grossa Greens: Traditional Italian cooking greens, these are very tender and can be sautéed quickly to use as a side dish or over pasta or polenta. This variety is on the mild side so you can also use it raw if you want add a little spice to your salad.
- Red Spring Onions: We call them spring onions to differentiate them from storage onions. This time of year the spring onions have beautiful leaves & stems on them which can be used like just like a green onion. This variety has a nice red blush!
- Pea Microgreens: These little greens pack a nice bit of sweet pea flavor and make a nice topping for soups, salad or sandwiches. They also have even more nutrition per ounce than their full grow grown counterparts.
Coming soon… Dragon’s Tongue Greens