WILD HARE WEEKLY, SPRING #7/12
Green Garlic season has arrived! We are especially fond of Green Garlic around the farm, 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). Green Garlic looks a whole 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 stalks of Green Garlic and whatever vegetables and proteins I've been neglecting in the fridge. Sprouting Broccoli? Into the garlic. Random greens? Into the garlic. Nuts, Prawns, Tofu? Into the garlic. Potatoes? Asparagus? Pizza? Grains? Pasta? You guessed it—dress them up with Green Garlic.
In other news, the hens are still in their prime, and eggs are plentiful right now. When it rains, it pours I suppose. This means that our CSA members can take home a half-dozen along with their shares this week. And it also means that I finally took the advice of one of our awesome share members who preps batches of breakfast burritos for her freezer. I used this general method to roast off a sheet pan of vegetables for my first batch, and then I got creative and roasted some leftover sprouting broccoli and kale for my second round, adding a sprinkling of feta. I’ve got to say I’m so stoked about this idea—it is a great way of striding ahead and working with extras (or let’s face it, sooooo many eggs and those wonky bits of veg that need to be used up at the end of the week). And it is going to keep us well fueled, and hopefully a little less prone to hanger now that we’re in super-mega-non-stop planting mode. On the topic of planting, we plan to start rolling out Tomato plants and such for sale next week. Eeek!
Many Thanks,
Katie
IN THE FARMSHARES THIS WEEK:
Green Garlic
Loose-leaf Lettuce
Cilantro
Sprouting Kale and/or Sprouting Broccoli
Red Potatoes
Bosc Pears
Half-Dozen Eggs
SEASONAL RECIPES, TIPS & INFO
POTATOES WITH SOFT EGGS
& BACON VINAIGRETTE
Smitten Kitchen
1 1/2 pounds fingerlings, or small red or yukon gold potatoes
4 large eggs
1/4 pound frisee (French curly endive) or another sturdy lettuce
6 ounces slab bacon or thick-cut bacon slices
2 tablespoons finely chopped shallot
3 tablespoons red wine vinegar
1/2 teaspoon smooth Dijon mustard
2 ounces crumbled blue cheese, or more to taste
SPICY GREEN GARLIC CHICKEN SOUP
David Tanis
4 large chicken legs (thigh and drumstick), about 3 pounds
Kosher salt and black pepper
2 tablespoons olive oil
1 large yellow onion, diced, about 3 cups
4 medium carrots, peeled, cut in 2-inch chunks
1 celery stalk, diced
1 bay leaf
1 clove
2 bunches green garlic shoots, about 12 shoots
CONTINUE TO RECIPE
SPAGHETTI WITH GREEN GARLIC & OLIVE OIL
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