When you come to pick-up, please bring a bag or basket of your own to unload your vegetables into.
The first share of 2020 includes: 1 pound of “Turkey Red” flour, 3/4 pound kale, 1 small head of lettuce, 3 green garlic, 2 &1/2 pounds carrots, strawberries.
The flour was grown on our farm last year and milled by Farm and Sparrow. It is a hard winter wheat, freshly ground, great for biscuits, pie dough, bread, pancakes. The strawberries are not the sweetest this week because of all the rain but still plenty good. Green garlic is immature garlic. It is milder than cured garlic and can be used in any place that you want garlic. I will attach some recipes below.
Green Garlic Soup
3 stalks green garlic, 1/2 pound potatoes, 2 medium onions, 1/4 pound unsalted butter, salt, 2 quarts chicken or vegetable stock.
To prepare the garlic, trim away the root end and cut away any tough upper parts of the leaves or stalk. Wash if needed. Cut the clean garlic into thin rounds. Peel the potatoes if desired and cut into half inch cubes. Peel and dice the onions. Melt the butter in heavy bottomed pot, add the onion and cook until translucent and tender. Salt, and add the garlic and potatoes. Cook these together for 5 minutes then pour in the stock and bring to a boil. Lower the heat to a simmer and cook until the potatoes are tender. Check for seasoning, add salt and pepper. Serve rustic and chunky or pureed. Both are great.
Elaine Gaines’ Pudding Cake