In Your Share (June 8th edition)

 Love these cute little bunches of red spring onions! One of the goals for the share is to make sure there is a good mix of novel and staple crops in the box each week. The allium family – onions, leeks & garlic – are an important part of that latter category. This time of year we’re finishing up green garlic & scapes and moving into the overwintering and early spring planted onions. Overwintering varieties include walla sweet onions that were planted last fall. Those have already formed bulbs and should be ready in the next few weeks. The earliest onions we plant in the spring are from little bulbs called sets. The red onions in your today grew from those sets, and we’ve picked them just as they’ve started to bulb. Eventually the tops will dry down like a regular onion, but for now, they have beautiful green leaves that can be used just like a scallions.

CSA Members can access lots of recipes for spring onions and all the other veggies in your share at Cook With What You Have. Check your email for the password to the site and enjoy your 24/7 access to recipe inspiration!

We still have a few shares left in our Summer CSA so if you know folks who might be interested send them our way!!

This week your share may include…

• Beans & poporn: You’ll see one or the other in your share this week.
• Green Garlic: The short stocky stalks are starting to bulb already – love that fresh garlic taste! Chop up the white end and use it fresh or sautéed. The tops make great soup stock.
• Garlic Scapes: Chop them up and sauté with anything that calls for garlic. Or rub with olive oil, sprinkle with salt & roast them under the broiler. I put them about 6″ below the broiler for 5 min then turn the scapes over and cook for approx 5 more min. You want them to start to brown & caramelize, but check them often so they don’t burn. This makes for awkward but fun finger food!
• Sugar Snap Peas: Not much more to say except yum!
• Napa Cabbage: The smaller heads in your share this week will work best in recipes as a cooking green. I’m going to make Okonomiyaki – I love these Japanese Cabbage Pancakes! In a few weeks the napa will have the dense, blanched inner leaves more like cabbage and at that point they’ll also be great for salad, slaw or kimchi. Here’s a few more recipes from the NY Times.
• Onions: A nice bunch of red spring onions
• Salad: It could be spinach and/or lettuce depending on what happens with the weather this week. Either way it will make a nice summer salad.
• Turnips: Hakuri Salad Turnips – just turnips, not tops, but still tasty!

Coming soon… fava beans!