Archive for green garlic

Week 1, June 23, 2011



Green Garlic


Herb pot with Sage, Thyme, and Oregano or Marjoram

1 greenhouse cucumber

3 heads of lettuce

2 bunches of radishes

1 bu swiss chard

Full share


Green Garlic

Herb Pot with sage and thyme or thyme and rosemary

1 greenhouse cucumber

1 greenhouse zuchinni  Or Broccoli florettes

salad mix


swiss chard


half share

First time CSA members,  Welcome!  for details about picking up your box, go to this link from last season.  Disregard the first paragraph, but check out the instructions about flattening your boxes and how if you are splitting a share, you decide how you’d like to do it! 

Strawberries are still just coming on, and we had enough for only the full shares this week, we are hoping once we start harvesting from the next patch we will have enough to go around.  Yields look lower in the stawberries than last year so far, so we will have to see how it shakes out.  Keeping our fingers crossed… we know how much everyone loves berries!

Broccoli is usually on the menu this time of year, but this year’s first crop didn’t produce aside from a few smaller heads some of you will see. Out of  2400 plants we only saw about 34 lbs of broccoli.  BUT, we still have the 2nd 3rd and 4th plantings that are looking good. Last year about this time we were harvesting nice big heads of broccoli. Same variety, same soil fertility, just the difference weather can make.

Sweet peas are well on their way and should be in the boxes next week!  Yay!

Head lettuce will continue for a few more weeks. This week features a red oak leaf lettuce and green lettuce.  Put them in plastic bags in your crisper droor so that they don’t loose too much moisture.  If you do find your greens (including chard) to be wilted, fill the sink with cold water and let them sit for several minutes.  They will perk right up and get clean!  Spinach was a tough crop to get planted between the rains, so we probably won’t see much of it until fall.  The salad mix in the half shares was harvested from our greenhouse.  It’s quite tasty.

The rainbow chard is so very lovely, isn’t it.  It will need a good cleaning (as all the greens will) to remove any grit.  When it rains, soil splashes up onto the plants making a rainy year a dirty year.  We give all the produce a good dunk, but please wash them again to avoid chomping on any sand or dirt.  Nothing ruins a good salad like a chunk of dirt.  Store the chard in plastic in your crisper.  When cooking chard, chop the stems up and throw them in to cook with the onions or garlic at the beginning of a recipe.  Add the leaves towards the end of cooking.  You can use chard in most any recipe as you would spinach.  Lots of nice colors that kids can really get into.

Green garlic will continue on for the next few weeks.  It is a special treat that we only get at this time of the year.  Usually we let the ends grow to bulb up  into garlic heads.  The green garlic is immature garlic and it is nice and mild and can be used as you would a green onion, but it has garlic flavor.  It can also be used for cooking, but add it towards the end if you’d like to get a stronger garlic flavor.  Chop up to the first leaves then pull off leaf and keep chopping up to the next leaf.  Look out for dirt betwen the leaves up there!  A quick sautee in butter or olive oil then tossed in some pasta and topped with cooked down rainbow chard (including the stems) with some cheese on top.  That sounds good, right?  Garlic scapes (the flowering part of the garlic plant) will be in the box next week or the week after.  Our garlic this season is looking so good!  And we planted lots of it, so hope you like garlic!

Radishes will keep longer if you remove the tops and put the radish in a plastic bag.

Herb pots can be planted out into your garden or a window box or just left on a sunny window to clip from when you need them. The more room you give them the better they will yield.  Another one is coming next week.


Here is a White Bean and Swiss chard Soup

Radish Pickle recipe from the Kitchen Sink Blog

Chard Miso Peanut Soup – Rama’s Favorite Soup  (repeat recipe from last season, but a good one for sure)

4 cups water or broth

1/4- 1/2 cup tamari or say sauce

2 Tbsp. natural peanut butter

some rice noodles or soba noodles (or serve over rice)

1/4 – 1/2 pound fresh tofu or other protein (chicken?) (optional)

a bunch of chard, beet greens, turnip greens, or other greens or a mix.

green garlic (optional)

2 Tbsp. miso (red or white)

Bring water, soy sauce, and peanut butter to a boil.  Make sure Peanut butter is dissolved and mixed in.  Put in the noodles and optional protein.  Cook for a few minutes then add the chopped chard, stems and all.  Remove the soup from heat.  Take out some of the broth and disolve the miso in it, then add it back into the pot and mix it all together.  That’s it.  Super quick and really nourishing and good.  You can play with this recipe a lot.  Sometimes we cook the noodles seperate or use rice.  Then we use less water to make a thicker sauce and add other veggies like chopped carrots and broccoli and serve it over the noodles.

Green Garlic Salad Dressing

With this box there isn’t much a good salad dressing couldn’t fix…

  • 3/4 Cup Mayonnaise
  • 1 TB Dijon mustard
  • 3-4 green garlic shoots, washed and chopped, including green leafy parts
  • 1 TB lemon juice
  • 3 TB white wine or white wine vinegar depending on how tart you like it
  • salt, pepper and optional sugar to taste

Put it all in the blender and give it a whirl.  Adjust amounts for thickness and flavor (if its too thick, add  a little water).  Garlic flavor may become stronger as it sits.



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