First Share of 2023

Share contents: 1 pint strawberries, 1 pint sugar snap peas, 3/4 pound curly kale, 1/2 pound spinach, 1 small bunch french grey shallots (they look like scallions), 1 green garlic, 1 bunch flowering thyme, 1 bunch beets.

Flowering thyme can be hung and dried for later use if it’s more than you can use this week.

The green garlic can still be used without peeling individual bulbs. I chop the roots off and the green stalk and use those for broth to make rice or soup. I chop and saute the bulb and the scape (curly flower stalk coming out of the middle of the top) and use in anything I’m cooking that wants garlic.

My favorite dish of this Spring has been beet greens prepared thus:

Cut the greens away from the beet root and wash well. Wash the beet roots and cut into 1/4 thick slices. Chop 2 or 3 of the shallot scallions into thin rounds and let sit in red wine vinegar for 30 minutes. Cut the beet greens and stalks into ribbons. In a large skillet saute some garlic; add the cut beets, reduce heat a bit and let cook with lid on for 3-5 minutes. Remove lid and add greens and stalks to skillet and saute until wilted to your liking. Add the shallot vinegar and salt and pepper to taste. Cover and cook a few minutes to meld the flavors. Enjoy

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