This Week’s CSA
This did not get posted last week. Sorry.
Green garlic, which is the immature plant, has not been cured for winter storage so it needs to be stored in the refrigerator. It should last for up to two weeks stored in a crisper. The green tops should be cut off the fresh garlic before storage. Fresh garlic is milder than mature cloves so feel free to use a healthy dose in cooking. Fresh garlic is also easy to peel. Cut off the dried core end of the clove and using the tip of a knife, lift up the skin to remove.
Kale, at the beginning of the season, is still very tender, making it suitable raw or used in a gently massaged kale salad. The kale is sliced thinly and sprinkled with kosher salt and allowed to sit for 10-20 minutes before tossing with remaining ingredients. Kale greens pair well with olive oil, parmesan cheese, garlic, potatoes, legumes, pasta, and eggs.
The leaves can be minced and used fresh to brighten the flavor of sauces and soups. The stems can be saved and used for adding to stocks or flavoring soup base. If the stem is tender it can be minced and added to your dish. Dried parsley tends to lose flavor quickly so it is best used fresh.
Lemon balm is best used fresh and brings a delicate lemon-mint flavor to drinks, smoothies, salads, cooked grains and fish. It can be also used to flavor sugar cookies, compound butters, and cheesecakes. Fresh leaves also make a great addition to fresh fruit desserts and cream sauces.
Also known as Cos, this variety of head forming lettuce has deep green, long leaves with a crisp texture and deep taste. Romaine should be washed and dried before storing in the refrigerator to remove excess moisture. A salad spinner can be very helpful in the drying of lettuce (and other salad ingredients as well). Lettuce should be either stored in a plastic bag or wrapped in a damp cloth and stored in the refrigerator crisper.
Snow peas are flat, pale green pods with barely formed peas. These tender peas can be eaten whole, and are delicious fresh, steamed, sautéed, or added to stir fries.
sautee mix (napa cabbage, broccoli, kale, and garlic scapes)
Grilled Green Garlic
1-2 bunches spring garlic
salt & pepper
- Trim roots and dark green fiberous leaves from garlic stems and slice in half lengthwise.
- Toss with olive oil, salt and pepper to coat.
- Place on the top rack of the grill with the heat on low and roast until tender and starts to brown.
- Serve whole or dice into smaller pieces as a topping.
Lemon Balm Lemonade
1/2 cup fresh lemon balm leaves
1/2 cup sugar
2/3 cup boiling water
2 1/2 cups water
2 -3 fresh sprigs lemon balm, to decorate
Scrub the lemons well. Peel the rind thinly, avoiding the white pithe, and set aside the lemons.
Place the lemon rind, lemon balm leaves, and the sugar into a small heat-proof pitcher. Pour the boiling water into the pitcher and stir well, crushing the lemon balm leaves to release their flavor. Leave mixture to infuse for about 15 minutes.
Now, cut the lemons in half and squeeze out the juice. Strain juice into a large glass pitcher, add a few fresh sprigs of lemon balm, and add the cooled, strained syrup. Top up with water or half-water half-ice, and chill until needed.