Weekly Share May 30th – June 5th

Broccoli
Frisee
Fennel
Lettuce (Ortolani romaine or New Red Fire leaf)
Beets (Chioggia or Red Ace)
Summer Squash
Garlic Scapes
Dill

Summer Crops are finally beginning to grow and Spring crops are coming in like mad what with the 25 degree temperature change in the past week. We have been extremely busy catching up with crop cultivation and planting. This coming storm is a bit ill timed, but at least we have gotten a lot done over the past week. The crazy array of crops is reflected a bit in this week’s share. It is a first for us to have summer squash, fennel, broccoli, and beets all together. Evin Dogu, co-owner of Sub Rosa Bakery has stated that our beets right now are wonderful raw and should not be cooked. We heeded her advice and have indeed been eating them grated or mandolined in composed salads. Although this is not our common way to eat them we have to agree with her, as they are sweet, beautiful, tender, and crisp right now. Tired of green salads, try thinking of lettuce and salad greens as components to a larger dish, such as a grated fennel and beet salad with tahini dressing set on top of crunchy romaine. Put a bed of lightly dressed greens under fish or chicken, use in tacos, or garnish on rice or grain dishes. Or think about wilting the greens with a hot bacon vinaigrette or broiling them in the oven. Before you know it the greens will be hard to find, so enjoy them while they are abundant.

Now for the garlic scapes, we look forward to this once per year delicacy all Spring. Although the look funny, they can be used as a replacement for garlic in any recipe. A longish scape will be equivalent to 1-2 cloves of garlic. You can mash them, mince them, or use in bigger pieces for some garlic punch. Want more ideas we have included the excerpt written last year.….This may be your big bunch of Garlic Scapes for the season. If you are unfamiliar with these lovely things, they are a special delicacy that is available for about three weeks. The scape would eventually become the flower bud on each garlic plant. By pulling them out, more energy is put into growing the bulb, making for larger garlic in the end. The scape on its own is tender with a little crunch and has a superb garlic flavor without a ton of heat. They will store in a plastic bag for at least 3 weeks, but can also be pickled using the brine for a basic dilly bean recipe and they make amazing additions to any pickle plate. Other options for the scapes are making garlic butter (blend the scapes, mix with softened butter and a little salt, then using wax paper make the butter into a log roll, wrap in plastic wrap, freeze, and use as needed.) or garlic scape pesto (check out this website for recipes: http://www.saveur.com/article/-/Garlic-Scapes-Recipes). Have a great week and enjoy the share….Brian and Autumn

Chicken Breasts with Mushrooms and Wilted Frisée

Roasted Sausage with Broccoli and Fennel

Fettuccine with Gorgonzola and Broccoli

Barley, Fennel, and Beet Salad 
***Add dill and minced garlic scapes to this recipe

Heirloom Beet Carpaccio
***Replace garlic with mashed garlic scapes and please season frisee generously with salt and lemon

Frittata With Grated Zucchini, Goat Cheese and Dill