Garlic

Yes, that’s right, we are picking garlic for this week, and you get stems and all.   Before you throw out the stems, don’t do it, they are good to eat, no lie!    I like to slice them and fry them with eggs, or meat and the flavor and texture is superb!   This will possibly be one of the first experiences with fresh food.   The super markets don’t have tops because they don’t store, or ship well.   But really, they are great, and a bonus for getting fresh picked produce!

 

Turnip Greens

Turnip greens top the list in vitamin content, and are among the highest containing calcium of all leafy greens.   Here is a quick and simple recipe to help you use your turnip greens.   For those with half shares, just cut the recipe in half, and those with large families, you can double it.   I have also added small amounts of bacon and maple syrup to this recipe as a variation.

Ingredients
1 tablespoon olive oil
1 clove garlic, chopped
1 teaspoon red pepper flakes
1 1/2 pounds turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons Dijon mustard
1 cup chicken stock
1/2 cup chopped pecans, toasted
Directions
Heat olive oil in Dutch oven over medium heat.

Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.

In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

Pea Shoot Walnut Pesto

You will receive pea shoots in your CSA this week too.   This may be another new food to try, they taste just like peas, and contain the very same nutrients as peas do.

1/2 c Walnuts

1/2 Garlic clove

1 T Parmesan Cheese

1/2 c Pea Shoots

3T Olive oil

Salt and Pepper to taste

Place the garlic and pea shoots in a blender and process until smooth.  Add the toasted walnuts and blend briefly.  Do not over process, as the nuts will take on a floury consistency.  Turn the pea shoot mixture into a bowl then add the Parmesan.  Gradually add the olive oil until you have reached a thick coating consistency.   Season with salt and pepper to taste.

Serve with cooked pasta.

 

Salad

We’ve got some wonderful salad blend coming your way too-yum!   The salad is again a blend of lettuce and greens we started early this spring.

 

Yogurt

Remember this recipe from the farm meet and greet?

Yogurt and Chive Dressing

2 cups of yogurt

2 T fresh chopped chives

2 T lemon Juice

2 T sugar

Salt and pepper to taste

Combine all ingredients and refrigerate for 1-2 hours before serving.

 

I am also including Chives so you can make it.

Our Iris garden is ready to share, and our peonies may be popping out this week too!

We have some exciting things coming on, again on a first pick status.   I will try to make sure that all of you get some asparagus and now we are picking small quantities of strawberries, and kale is coming to those who received asparagus last week.

Another rotation I need to make are eggs.   Rob wanted to squeeze the chickens last week to get enough for everyone, but I wouldn’t let him.   Instead, we will be rotating the weeks by location and our first rotation will be Goodness Grows and Frostburg for this week.   Bedford will be next, and Cumberland will follow.

Also, we can reuse the bags from last week for week 3 delivery, please return them for reuse.   Thank you in advance for helping us recycle the bags!

Till then take care!