Arugula
Swiss Chard
Hakurei Turnips
Carrots or Sugar Snap Peas
Scallions or Garlic Scapes
Red Gold New Potatoes
Frisee
Dill

Looking back at past seasons and this week’s share is surprisingly similar to the 2^nd or 3^rd week of many seasons. It is filled with springy goodness like dill, peas, frisee, scallions, and scapes. Many of these veggies want to be served in a frittata or have a soft boiled or poached egg on top , so get some eggs and really good butter and make a lot of salads. Either this week or next everyone will get garlic scapes, as our main garlic planting is just beginning to produce and with the coming heat wave, this seasonal delicacy will be short lived. Normally we have garlic scapes for 2-3 weeks each May and we look forward to them all spring.  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. 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. Feel free to use them as a substitute for garlic in recipes, just add more volume than recipe requires, as the scapes are definitely more subtle than a clove of garlic. We also have some delicious new potatoes. Each winter we plant a small amount of early potatoes in one of our protected tunnels so the CSA can have something more substantial in the early weeks of the season. It is a bit of a tease as our field crops will begin producing about a month from now, so relish in this sneak peek of the moment. Check out the recipes below and enjoy the share……Autumn & Brian

Snap Peas With Dill Butter

Frisée Salad with Poached Eggs and Bacon

Potato Salad with Yogurt, Arugula, and Dill

Chickpea Salad with Carrots and Dill

Hakurei Turnip Sautée with Ginger, Carrots and Sugarsnap Peas

Greens Gratin
Use 2 garlic scapes to replace garlic cloves in the recipe

Turnip Salad with Yogurt, Herbs, and Poppy Seeds Six Seasons by Joshua McFadden
Serve this dish right away; otherwise things may get a bit soggy.
1 bunch Japanese Turnips with their greens trimmed leaving ¼” stem
1 lemon halved
½ tsp chile flakes
½ cup plain whole-milk yogurt (not greek style)
1 cup lightly packed mixed herbs: mint, chives, dill, parsley, cut into 2” lengths
4 scallions, trimmed, sliced on a sharp angle, soaked in ice water for 20 minutes, then drained well
salt & pepper
Extra-virgin olive oil
¼ cup poppy seeds
Slice the turnips lengthwise as thin as you can. If you have a mandolin, use it; otherwise make sure your knife is sharp and just go slowly. Soak the slices in ice water for 15-20 minutes, then drain very well.
Rinse, dry, and roughly chop the turnip greens. Put the turnips in a bowl and squeeze in about half the lemon. Add the chile flakes, ½ tsp salt, and many twists of pepper, toss and blend. Add the yogurt and toss again. Taste and adjust the seasoning so they are quite bright. Add the herbs, scallions, and ¼ cup olive oil and toss again. Taste and adjust the seasoning. Scatter half the poppy seeds on the bottom of a platter or individual serving plates, top with the turnip salad, and finish with the rest of the poppy seeds. Serve right away.

Sugar Snap Peas with Mustard Seeds and Tarragon from Six Seasons by Joshua McFadden
I keep all the seasons in check here because what I really want to taste are the delicately sweet snap peas.
1 ½ tsp yellow mustard seeds
¼ tsp cumin seeds
extra-virgin olive oil
½ pound sugar snap peas, strings pulled off
kosher salt & black pepper
1 Tbls unsalted butter
½ tsp finely grated lemon zest
¼ lemon
1/8 cup lightly packed tarragon leaves
¼ cup lightly packed flat-leaf parsley leaves
Put the mustard and cumin seeds in a small skillet over medium heat and toast until the spices become fragrant, shaking the pan so nothing burns, about 4 minutes. Be careful because the mustard seeds pop. Pour them onto a plate to cool.
Heat a small glug of olive oil in a large skillet over medium-high heat. Add the snap peas, season lightly with slat and pepper, and sauté for a minute or two.
Add 1/8th cup water to the pan and quickly cover it. Steam the snap peas for a minute or so, then uncover. The peas should be approaching crisp-tender. Once the water has evaporated, add the butter and the toasted seeds and cook for another minute.
Remove the pan from the heat, add the lemon juice, the tarragon, and parsley. Taste and adjust the seasoning with more salt, pepper, or lemon juice. Serve warm.