Week #3

What you will find in your share this week:
 Baby Lettuce Mix
 Lettuce Head 
 Flat Leaf Italian Parsley 
 Garlic Scapes
 Snow Peas
 Scallions
What you might find in your share this week:
 Herbs - Basil, Fennel, Majoram, Cilantro, Thyme, Summer Savory
 Rhubarb
 Spring Greens Mix - mix of baby kale, beet greens, swiss chard
 Broccoli Raab
 Swiss Chard
  • Please keep in mind that items in the small and large share are different as well as different quantities.
  • We will always wash your produce before delivering it to you. You may find that you still need to do a little washing at home.
  • Storage of you produce is most important. Most items will last all week if not more with proper storage. Maintaining the proper moisture content is important.
  • Your share items depend on what is available for harvest that day.

STORAGE & TIPS:

Garlic Scapes – This is the above ground flower stalk from a garlic plant. They have a mild garlic flavor and can be sautéd with other veggies or added to salads and egg dishes or anywhere you would like some garlic flavor. Store in refrigerator in a container to retain moisture; you can cut them into more manageable pieces and place in a plastic bag; they will store for weeks

Snow Peas – the first peas of the season! Eat the whole thing except for the stem. Can be eaten raw, steamed, or sautéed.  We love them sautéed with garlic scapes. See recipe page

Scallions – use the whole thing except for the little white roots on tips; can be added raw to salads or added to cooked dishes for onion flavor; if cooking add white parts first and green at the end

Fresh herbs – General rule – 1 Tbsp chopped fresh =  1 tsp dried; delicate fresh herbs should be added at the end of cooking so the heat doesn’t destroy their flavor.

Thyme, Majoram, Savory – remove leaves from the stems with fingers – use the leaves discard stems

Thyme – complement to vegetables, roasting, fish, risotto ; added early for oils and flavor has time to be released during cooking

Savory – can be eaten raw added to salads or added to cooked dishes lighter meat dishes like chicken, beans, fritattas; savory is commonly used in herb blends, particularly a Middle Eastern blend za’tar, which is a mix of savory, thyme, and marjoram.

Fennel – Leaf – added fresh to salads, delicate anise flavor

Majoram – mince leaves, add to end of cooking; sautéed vegetables, bean salads, dry it – remove leaves to use later – flavor is stronger dried

Basil – chopped and added fresh to salads, whole leaves on pizza

Parsley -can use all parts – added fresh chopped to salads, salsas, egg dishes

Snap peas should be ready next week!

 

 

 

 

 

 

 

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