Though the heat has been intense at times,the weather has been cooperating and everything is growing nicely. This will be the last week you get kale for awhile. We won’t be growing kale or spinach until the fall, those crops just don’t do well in the heat. Strawberries and tomatoes are just around the corner. We included green garlic in the shares this week. Green Garlic can be used as a substitute for garlic in any recipe. Use the whole plant, greens and all. We are also very happy to include peas for the first time this year. We hope you find a use for our produce in your Memorial day gatherings. Have a great week and thank you for supporting our farm!

salad with green garlic dressing

To make dressing combine the following ingredients in a blender, then blend until smooth: 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, and ¼ tsp black pepper.

Rinse, then roughly chop 1 head of bibb lettuce. Toss with additional salad ingredients such as nuts, cheeses, and chopped vegetables, then dress with salad dressing.


tacos with radishes, green onions

Brown 1 lb chorizo in a pan, drain, and set aside. Rinse and chop a handful of lettuce, and 2 spring onions, both bulb and greens. Julienne about 1/2 cup of radishes. Assemble tacos with chorizo, lettuce, onions, shredded cheese, sour cream, and radishes.


kale salad

To make dressing combine the following ingredients in a jar, then give it a shake: ⅓ cup olive 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. Shake well to combine and refrigerate for at least 1 hour.

Toss dressing with finely chopped kale just before serving.

Add j2 hard boiled eggs sliced, 2 slices bacon cooked and crumbled, 1-2 spring onions sliced, ¼ cup feta cheese on top of salad. Serve immediately.


buttery sauteed peas

Heat 2 teaspoons unsalted butter in a large pan over medium-high heat. When butter has melted, add all the snap peas, tossing them around in the pan to coat in the oil/butter mixture. Season with salt, pepper and cayenne (if using) and sauté for until the snap peas are crisp-tender, about 4-5 minutes.

Transfer to a serving bowl; season with extra coarse salt and pepper to serve.


sauteed radish tops with onions

Roughly chop the tops of one bunch of radishes. Finely chop one spring onion. Mince 1 clove of garlic. In a medium skillet, add 2 Tbsp cooking oil. Add onions and garlic, and saute for 1-2 minutes, then add radish greens. Saute until greens have wilted, then add a splash of soy sauce, and serve over rice or with an over easy egg.


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.

salad with green garlic dressing tacos with radishes, green onions carrot and kale salad buttery sauteed peas sauteed radish tops with onions
kale 1 bunch
bunching onions 1-2 onions 1-2 onions 1 onion
green garlic all
lettuce mix
radishes 1 bunch, roots 1 bunch, greens
lettuce 2/3 head 1/3 head
peas 1 pint
salad with green garlic dressingsalad with green garlic dressing tacos with radishes, green onions carrot and kale salad buttery sauteed peas sauteed radish tops with onions
olive oil 1/2 cup 1/3 cup 2 Tbsp
apple cider vinegarapple cider vinegar 2 Tbsp
Dijon mustard 1 tsp 2 tsp
honey 2 Tbsp 1.5 tsp
white vinegar 2 tsp
chorizo 1 lb
shredded cheese 1/2 cup
sour cream 2 Tbsp
red wine vinegar 2 Tbsp
garlic 1 clove 1 clove
eggs, hard boiled 2 eggs
bacon 2 slices
feta cheese 1/4 cup
butter 2 tsp
soy sauce 1 splash