Pea shoots, ready for harvest. Photo by Carrie Vaughn

Announcements │ This Weeks Share │ Field Report │ Recipe

Announcements:

we’re excited to see you!

We know there has been some trouble getting the emails to everyone. If you can’t find our email in your inbox, check out the blog, where we’ll be posting the weekly updates.
We haven’t set up the online U-Pick signups yet. If you’d like to pick herbs, please go right ahead. The herb garden is behind the washing station. Please be mindful not to get too close to other members, and if it’s a busy time, try not to linger too long where others might also want to be picking. We’ll have online sign ups ready in time for strawberries.
We all know how easy it is to forget to bring bags for picking up your share. Try putting some grocery bags and a mask in your car NOW while you’re thinking about it.

This Week’s Share:

tender spring greens and more

A choice of 2 bags of 1/4 pound greens, pre-bagged: spinach, arugula, pea shoots, spicy mix (a blend of baby Asian mustards that vary from very mild to a hint of horseradish), lettuce (small heads of green red oakleaf and green butterhead), tat soi (small heads with delicious florets) and kale
A handful Green garlic (these are immature garlic plants; they look like onion scallions but carriy a strong garlic taste; you can eat both the green and white parts)
A couple Radishes or a Hakurei turnip (it’s a perfect amount for your salad!)
2 Seedlings for you to plant in your garden or in containers for your window:
- Tomatoes: Mushroom Basket, Dr. Wyche’s, Ozark Pink
- Basil
- Cucumbers
- Green oakleaf lettuce
- Edible flowers: calendula, hibiscus and nasturtium
- Peacework bell peppers

Field Report:

light, intermittent rain = happy plants

We’ve been delighted by the recent rain. We’ve had just enough dry weather to get your crops in the ground, and just enough rain to keep the new plants happy. Some recent plantings—melons, summer squash, cucumbers and tomatoes!

Recipe:

Green garlic hummus

This recipe comes from your fellow CSA member, Sandra Hamorsky. It’s a real crowd-pleaser! It works well as a dip or in place of mayonnaise in a sandwich. Makes about 2 cups.

Ingredients

2-3 green garlics
2 cans chick peas (26 oz total)
1 Tablespoon tahini, or more
2 Tablespoons olive oil, or more
½ lemon, or more

Instructions

Trim trim off the roots and top edges of the green garlic; cut two stalks into a 2-inch pieces
Start the blender blades, remove the opening at the top of the lid and toss the garlic pieces onto the spinning blades through the hole in the lid until they're chopped fine.
Stop the blender. Add one can of chick peas AND their liquid. Blend until smooth. Taste.
Add about 1 Tablespoon Tahini and about 2 Tablespoons Olive Oil (this doesn't need to be exact--eyeball it). Add the tahini when the blender is off and pour the olive oil into the blender while it's spinning to help with smoothness. Blend until smooth. Taste.
Drain the second can of chick peas but KEEP the liquid separate. Add the chick peas and blend until smooth. The hummus will be getting thick at this point. Scrape down the slides of the blender, squeeze half the lemon and add the juice. Add about 1 teaspoon of salt, then blend, adding either chick pea liquid or olive oil through the hole in the top of the lid onto the spinning blades until the hummus blends smoothly. Taste.
Seem bland? Add a little more more green garlic (spicy) and tahini (kind of smoky).
Seem dull? Add a little more lemon juice.
Seem flat? Add a little more salt.
This hummus should be light green, garlicky and bright tasting.

Week 1 of 26 : The first harvest of 2021!