CSA #2 (6/3/25)
Henry’s spinach has thick leaves and stems, but they are tender, sweet, and delicious raw or cooked!
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In Your Share This Week
Spinach -- Because of the very warm spring, this is your last week for spinach until the fall, so enjoy!
Knob Onions - The bulbs are getting bigger each day, but the greens are still young and tender, and great raw or sauteed.
Lettuces
Carrots -- (or possibly a choice of Carrots and Beets) These early-season carrots are from the hoop house so the bunches are on the small side, but you will get big bunches as soon as we start harvesting from the field.
Green Garlic -- See Food Notes below
Sugar Snap Peas and Snow Peas are just starting, so some CSA locations will get one or the other of those, while other locations will get Rhubarb. But don't worry, Henry keeps track of who gets what, and if you don't get peas this week, you'll get them next week!
Food Notes: Green Garlic
Green garlic is similar to green onion in that it’s an immature form of the plant, and you can eat the whole thing -- proto-bulb, stalk, and greens. They may be chopped and eaten raw in a salad or salad dressing, or sauteed or stir-fried. In fact, nearly anything you can do with regular garlic, you can do with green garlic. The result, however, will be milder, sweeter, and fresher-tasting. If you'd rather have more pungency, make a lively green garlic pesto.
Green Garlic Toast
Slices of crusty bread
½ cup unsalted butter (1 stick), softened
½ cup grated Parmesan
1/4 cup chopped green garlic
1 tablespoon minced chives or parsley (optional)
¼ teaspoon black pepper
¼ teaspoon fine sea salt, more to taste
Large pinch red chile flakes (optional)
Heat the broiler. Place the bread slices on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm.
In a bowl, stir together the butter, cheese, green garlic, chives or parsley, pepper, salt and chile flakes.
Spread the green garlic butter on the toast. Broil toast again until the tops lightly brown and the butter melts.the oil in the pan, and turn the heat up to medium high. Sprinkle with salt and pepper to taste.
