The plants are soaking up all this sunshine, though we’re still waiting on the strawberries and tomatoes to ripen. if you follow us on social media you know that we should be including them next week. The tomatoes should be shortly after that. We’ve included three members of the allium family- green garlic, green onions, and leeks. The green onions have tubular leaves, and the leeks and garlic have flat leaves. The leaves of the green garlic are spicier than the leek leaves, which have a more onion-like flavor. We recommend slicing the leeks very thinly, especially to cut through the firmness of the flowering stalk, and then also finely chopping the leaves and flowering head. then sauteeing everything until golden brown. You can also put the leeks in a food processor or blender and then carmelizing to achieve a spreadable consistency, perfect for sandwiches or burgers. We hope you have a wonderful Memorial Day weekend!
Heat the 1/4 cup butter in a large skillet over medium heat. Add all the leeks sliced and cook, stirring occasionally, until softened, about 5 minutes.
Reduce the heat to low and cook, stirring occasionally, until the leeks are golden brown and caramelized, about 20 minutes more.
Season with salt and pepper to taste. Serve immediately. We love it on a sandwich or burger.
salad with green garlic
to make dressing combine in a blender: 1 stalk green garlic, white and light green parts only, roughly chopped, ½ cup olive oil, 2 Tbsp apple cider vinegar, 1 tsp Dijon-style mustard, 2 Tbsp honey, 2 tsp white vinegar, 1 tsp salt, ¼ tsp black pepper
Blend until smooth.
tacos with radishes, green onions
Brown chorizo in a pan drain and set aside. Rinse and chop lettuce, and 2 green onions. assemble tacos with chorizo, lettuce, green onions, cheese, sour cream, and radishes.
chive aioli potato salad with garlic
To make Chive Aioli In a small bowl, whisk together the 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup chopped fresh chives, 1 Tbsp lemon juice, 1 tsp salt,1/2 tsp pepper. and 1/4 cup Dijon mustard
Cover and chill until ready to use.
Bring a large pot of salted water to a boil. Add the 2 pounds small red potatoes, scrubbed and quartered and cook until tender, about 15 minutes. Drain and let cool slightly.
dd the potatoes, aioli 1 cup celery chopped, and 1/2 the green onions to the bowl and toss to coat. Cover and chill for at least 1 hour before serving.
carrot and spinach salad
in a jar combine: ⅓ cup vegetable oil, 2 Tbsp red wine vinegar, 2 tsp dijon mustard, 1 ½ teaspoons honey, 1 clove garlic minced, ¼ teaspoon black pepper,1/4 teaspoon salt or to taste.
Combine dressing ingredients in a small jar with a lid. Shake well to combine and refrigerate for at least 1 hour.
Toss dressing with spinach just before serving.
Add all the carrots sliced, 2 hard boiled eggs sliced, 2 slices bacon cooked and crumbled, ¼ cup feta cheese on top of salad. Serve immediately. I forgot the carrots in our picture.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|caramelized leeks||salad with green garlic dressing||tacos with radishes, green onions||chive aioli potato salad||carrot and spinach salad|
|olive oil||1/2 cup|
|apple cider vinegar||2 Tbsp|
|Dijon mustard||1 tsp|
|white vinegar||2 tsp|
|sour cream||4 oz||1/4 cup|
|lemon juice||1 Tbsp|
|Dijon mustard||1/4 cup||2 tsp|
|red potatoes||2 lbs|
|vegetable oil||⅓ cup|
|red wine vinegar||2 Tbsp|
|honey||1 ½ tsp|
|hard boiled eggs||2|
|feta cheese||1/4 cup|