What a day — and there's still so much left of it to go. Kim is cutting the final round of leaves and shoots from last year's now overwintered Kale, Cabbages and Collards for Braising and Raab. The sunny days threaten to open sprouting vegetables up into full-on yellow-flowering bolt mode, turning the plants from tender spring delicacies into tough little aphid magnets. Just south of there, as though the middle farm road were some bizarro line of asymmetry, the rest of the crew is diligently planting thousands upon thousands of new kale seedlings. Mark is getting our pump restored to working order in anticipation of needing to irrigate as the temps approach 80 this week. Thankfully, our unexpected walk-in cooler repair went smoothly--even when it doesn't rain, it pours.
With all of this heat, you'll want to fire up your grill for two very good reasons this week--Washington Asparagus season has arrived, and our first rotation of Green Garlic is ready to go with it! We are especially fond of Green Garlic because it helps us achieve maximum flavor with minimal effort (especially during planting season when our effort is being expended left and right at all hours). It looks a lot like a Green Onion; however, its aroma and flavor are 100% garlicky goodness. Unlike its bulbous and cured counterparts, this young tender delicacy is loaded with fresh oils that are ready to impart incredible flavor into your marinades, dressings, soups, salads and more. So many delicious dishes start with a bit of olive oil, chopped Green Garlic and whatever vegetables and proteins I've been neglecting in the fridge. Sprouting Broccoli? Into the garlic. Random greens? Into the garlic. Grated carrots? Into the garlic. Nuts, Prawns, Tofu? Into the garlic. Potatoes? Asparagus? Pizza? Grains? Pasta? Dress them up in green garlicky oil. There is so much spring flavor rolling in this week, and it is only enhanced by the spring herbs that are cropping up nicely in the CSA u-pick areas.
Are you signed up for Summer Share yet? Beginning Tuesday, May 29, our Summer Share program will run for 18 weeks of harvest, ending Saturday, September 29th, 2018. (Yes, Fall Share will begin in October this year). Small and Large pickup sizes are available, as well as add-on shares of Salad, Eggs, Artisan Bread & Olykraut. You may register for your share at anytime on our website. You no longer need a special login to sign up--you just have to know whether you plan to order and pay online or whether you'd prefer to sign up and pay by check or other methods at the farmstand. Your payment will be due by the first week of the season; however, payments received prior to the start of the CSA season are greatly appreciated since we are already investing resources of time, labor, supplies and the funds to that go along with them.
I hope you all enjoy the GORGEOUS days ahead.
Best Wishes,
Katie
IN THE CSA SHARES THIS WEEK:
- Green Garlic
- Asparagus
- Purple Sprouting Broccoli
- Carrots
- Baby Potatoes, Reds & Yukons
- Cameo Apples
EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK Rosemary (some in flower), Chives (starting to flower too!), Oregano, Thyme, Sorrel, Mint, Lovage and Nettles.
HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand
HARE-RAISED:
- Salad Mix (limited)
- Green Garlic
- Celeriac
- Braising Greens
- Kale Raab
- Rainbow Chard
- Herbs
- Eggs
FROM BEYOND THE FARM:
- WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
- NW Organic Roots, Potatoes & Onions
- Organic Fruit: Blood Oranges, Heirloom Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
- Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
- Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
- Jody's Honey!
SEASONAL RECIPES & TIPS
- GREEN GARLIC: THE ADOLESCENT ALLIUM - Food 52
- SORREL, EXPLAINED - Epicurious
CHARRED ASPARAGUS WITH GREEN GARLIC CHIMICHURRI
David Tanis
3 tablespoons finely chopped green garlic
½ cup finely chopped parsley
2 teaspoons finely chopped fresh oregano or 1 teaspoon dried oregano
½ cup extra-virgin olive oil, plus more for drizzling
Salt and pepper
1 pound pencil-thin asparagus, tough ends snapped off
1 tablespoon red wine vinegar
4 ounces crumbled feta
Handful of olives
Crushed red pepper, to taste
CONTINUE TO RECIPE
ALICE WATERS' SPAGHETTI WITH GREEN GARLIC
featured in Fine Cooking
Kosher salt
2 T bs. extra-virgin olive oil
2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced
6 oz. thin spaghetti
2 T bs. freshly grated Parmigiano-Reggiano; more for serving
Freshly ground black pepper
CONTINUE TO RECIPE
ROSEMARY ROASTED POTATOES & ASPARAGUS
A Taste of Home
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
CONTINUE TO RECIPE