The crew just rolled in with a truckload of BEAUTIFUL freshly-harvested bunches of Kale, Collards, Swiss & Italian Chard, and they kicked off the week picking Sugar Snap Peas for the CSA. As a refresher, Snap Peas may look like an English shelling-type pea, but the pods are edible as a whole—no peeling necessary. They’re a great raw snack, but you can cook them if you’d prefer, chopped or whole with the tiny stem end removed. I don’t know about you, but I’m looking forward to snacking on sweet little cherries and peas as we work our way through the longest days of the year surrounding the Summer Solstice.

Thanks,
Katie

IN THE FARMSHARES THIS WEEK:

Sugar Snap Peas
Lettuce
Bunched Greens (Kale, Chard, or Collards)
Red Spring Onions
Spring Garlic (They’re still young and tender but starting to bulb out. Chop across the head and a ways up the stem and use it how you would a clove in recipes)
Red Cherries

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

CHERRY ALMOND KALE SALAD
For the Love of Gourmet

• 1 large bunch curly kale, stems removed, chopped

• ¼ cup olive oil

• ¼ cup apple cider vinegar

• ½ tsp. salt

• ½ tsp. garlic powder

• 1 tbsp. Dijon mustard

• ¼ tsp. freshly ground black pepper

• 1 cup halved cherries

• ½ cup sliced toasted almonds
  CONTINUE TO RECIPE
  

QUICK COLLARD GREENS
Cookie + Kate

• 1 large bunch (about 10 ounces) collard greens

• 1 ½ tablespoons extra-virgin olive oil

• ¼ teaspoon fine sea salt

• 2 medium cloves garlic, pressed or minced

• Pinch of red pepper flakes (optional, scale back or omit if sensitive to spice)

• A couple lemon wedges, for serving
  CONTINUE TO RECIPE

  SUGAR SNAP PEA SALAD
  Claire Saffitz

• ¾ cup buttermilk

• 3 Tbsp. plain whole-milk Greek yogurt

• 2 Tbsp. fresh lemon juice

• 1 small garlic clove, finely grated

• A large pinch of kosher salt

• 8 oz. sugar snap peas, strings removed, thinly sliced

• 2 Tbsp. extra-virgin olive oil, plus more

• 1 tsp. finely grated lemon zest, plus more

• Flaky sea salt

• Freshly ground black pepper

CONTINUE TO RECIPE

COOKED LETTUCE WITH OYSTER SAUCE & GARLIC
The Woks of Life

• 10 ounces romaine lettuce

• 3 tablespoons vegetable oil

• 4 cloves garlic (minced, about 2 tablespoons)

• 1 tablespoon light soy sauce (or to taste)

• 1 tablespoon oyster sauce (or vegetarian oyster sauce)

• 3 tablespoons water

  CONTINUE TO RECIPE
  

CHARD, CHERRY & POPPY SEED CHICKEN PASTA SALAD
Dishing Up the Dirt

• 8 ounces pasta

• 1 pound cooked chicken breast, shredded

• 1 1/2 cup chopped and pitted cherries

• 1/2 of a bunch of Swiss chard, leaves very thinly sliced and stems roughly chopped (you want about 1 cup of chard leaves and 1/2 cup of stems)

• 1 cup whole milk plain greek yogurt

• 1/4 cup apple cider vinegar

• 1/4 cup olive oil

• 1/4 cup honey

• 2 Tablespoons poppy seeds

• salt to taste
  CONTINUE TO RECIPE

SHALOTTA, MOM’S PICKLED LETTUCE CONDIMENT
Food 52 —This one comes from CSA Member Holly who says, “It may sound a little odd, but it is lovely.” Thank you, Holly!

• 2 large bunches Green Leaf or 2 medium heads Iceberg lettuce, washed and dried

• 4 large garlic cloves, finely chopped

• 1 medium bunch fresh dill, thick stems removed and fronds roughly chopped

• 1/2 cup dried cranberries, tart cherries, or raisins

• 1 cup boiled warm water

• 1/2 cup red wine or apple cider vinegar

• 2 teaspoons kosher salt

• 2 tablespoons sugar

• 1/2 teaspoon red pepper flakes or your favorite hot chile pepper, finely diced

  CONTINUE TO RECIPE