DIGGING DEEPER

In Your Share (June 13th edition)

IMG_5475Spring onions are here! The earliest onions we plant are from sets. Rather than a seed, we buy what looks like a tiny dried onion. Not sure why they are called onion sets, but we’re glad to get them. They are easier to plant and seem to do better than seeds when we have crazy weather in the springtime. Both the greens and the bulbs are quite tasty – enjoy!

Amazing recipes for everything we grow on the farm – including your spring onions – 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…

  • Arugula: Beautiful little bunches.
  • Summer Crisp Lettuce Heads: Makes a lovely salad.
  • Fava Greens: These leaves have a delicate flavor just like the beans but are much easier to prepare. They have a texture similar to spinach and can be eaten raw or cooked.
  • Garlic Scapes: Beautiful scapes (aka garlic whistles) are the curly immature flower stalks of our hardneck garlic varieties. I often coat them with a bit of olive oil and salt then put the whole tangled mass under the broiler until they start to wilt and get some carmelized bits – then serve as finger food. Or treat them as you would a garlicky asparagus – roasted or sautéed and added to any number of dishes.
  • Red Ursa Kale: These like the cooler weather and they are tender and sweet right now. Sauté them or try my favorite Raw Kale Salad.
  • Kohlrabi: First of the season! These little beauties make a great raw snack food or cut them into little chunks and roast or sauté them.
  • Spring Onions: Use these like you would giant scallions – use raw or cooked.
  • Hakuri Turnip: One of my favorite spring snacks! This tender sweet white Japanese salad turnip is nothing like traditional winter storage turnips. The greens are good too – sauté them with any of your other greens this week – yum!

Coming soon… baby carrots!