Our strawberries are on their way out, it’s a very short season! We hope you enjoy this week’s fresh picking. We harvested the first of our spring golden and chioggia beets. They don’t have the earthy flavor of purple beets, and they’re great hearty root vegetable. the greens are also delicious sauteed. Garlic scapes are the flowering stalk of the garlic plant. We cut them off so the plant devotes all of it’s energy to enlarging the bulb. The scapes are delicious raw, in a pesto, or sauteed in place of garlic cloves. We have a lot of great vegetables in the pipeline- beans, tomatoes, carrots, summer squash, and more. We’re just patiently waiting for everything to ripen and size up. Have a great week, and thank you for supporting our farm!

strawberry popsicles

Mix together all strawberries and 2 Tbsp to 1/4 cup sugar and allow to set for 15-20 minutes.

Pour strawberries into blender and blend with 1/2 cup water.  Blend until desired textured is achieved. We prefer our popsicles to have some tiny strawberry pieces in them.

Pour into ice cream molds and freeze until solid.


garlic scape pesto grilled chicken

To make scape pesto: In a blender combine 1 cup chopped garlic scapes, 1/2 cup olive oil, 1/4 cup pine nuts, 1/4 cup parmesan cheese, salt, and pepper. Blend until smooth, add water 1 Tbsp at a time if needed.

Pat chicken breast dry coat in pesto and grill until cooked all the way through. Remove from grill, cover in more pesto and serve with rice. 


Salad with Radishes and Creamy Dressing

To make dressing combine: 2 Tbsp sour cream, 1/4 cup mayonnaise, 3 Tbsp white vinegar, 1 tsp garlic minced, 1 tsp honey, 1/2 tsp salt, 1/2 tsp pepper.

Wash and chop radishes. Combine in a bowl with the rinsed chopped lettuce. Toss greens and radishes with dressing.


Pickled onions and beets

We made ours with white beets because we had some left over from the market. This recipe will be even better with the golden chioggia beets in the share. When you eat all of the pickles, boil some eggs and let them sit in the brine for a couple of days.

Rinse and peel the beet roots and boil them until tender, about 20 minutes. Drain, reserving 1.5 cup beet water. Cut the beets into thin slices, then set aside.

Thinly slice all of the onion bulbs, and the center stems, first breaking green leaves off of the center stem.

To make brine combine 1.5 cup white vinegar, 1.5 cup beet water, 3/4 cup maple syrup or sugar, and 3 Tbsp salt.

Place beets and onions in 1 (or 2 depending on volume) quart glass jars. Pour brine over vegetables, then allow to pickle in the refrigerator for 1 week before enjoying.


beet, radish and potato hash

Shred 1-2 beets, 2-3 radishes, and 3 medium potatoes. Mix shredded vegetables together in a mixing bowl by hand, and season with 1/2 tsp salt.

Add 2 Tbsp olive oil to a large skillet over medium high heat. Spoon about 1 cup of shredded vegetables into skillet, then flatten to form a patty. Fry until golden brown. Serve with sour cream.


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.

Strawberry Popsicles Garlic Scape Pesto Grilled Chicken Salad with Radishes and Creamy Dressing Pickled Onions and Beets Beet, Radish and Potato Hash
red onions
radishes 2-3 radishes 2-3 radishes
beets 1-2 beets 1-2 beets
lettuce 1 head
strawberries 1 pint
garlic scapes 1 bunch
Strawberry Popsicles Garlic Scape Pesto Grilled Chicken Salad with Radishes and Creamy Dressing Pickled Onions and Beets Beet, Radish and potato hash
sugar 2 Tbsp
olive oil 1/2 cup 2 Tbsp
pine nuts 1/4 cup
Parmesan cheese 1/4 cup
sour cream 2 Tbsp
mayonnaise 1/4 cup
white vinegar 3 Tbsp
garlic 1 tsp
honey 1 tsp
white vinegar 1.5 cups
maple syrup or sugar 3/4 cup