Our garlic is getting bigger each week, and soon we'll be harvesting mature heads. We'll include the garlic more frequently in the beginning and middle of the season, and then less during the later part of the season. The green garlic will keep well in the fridge if covered in plastic or glass which protects it from drying out. The stems and greens can be finely chopped and added to stir fries or other dishes. We thinned our carrot crop and were able to include a small bunch of tender carrots. Carrots can be difficult to grow, but we're hopeful we'll be able to include some nice bunches within a few weeks. We have a lot that are about pencil thick right now. We included our first harvest of tomatoes, and you can expect a lot more of those throughout the season. Have a great week!
Creamy Carrot Top Dressing
In a blender add 1 cup mayonnaise, 1/4 cup white vinegar, one clove peeled garlic, 1/2 cup loosely packed carrot top greens, 1/4 cup sour cream, Salt and pepper. Blend till smooth serve over a bed of lettuce.
Roasted Tomato Pasta with Bacon
Cook half a package of pasta according to the package. core tomatoes and roast until they start to char and blister. Cut half a pound of bacon into small strips. cook in a large skillet . Remove bacon once done and add 1/2 cup diced celery and 1/2 cup diced onion. Cook until fragrant. Add 2 cloves of garlic minced and cook an additional minute. stir in pasta and 1 Tbsp pasta water. Cut tomatoes into bit sized pieces and add to pasta with 1/4 cup parmesan cheese and 1 Tbsp balsamic vinegar. Mix well and serve.
Spicy Beet and Carrot Slaw
In a bowl combine 3 tbsp fresh lemon juice, 2 tbsp red wine vinegar, 2 cloves minced garlic, 2 green onions, finely chopped, 1/2 tsp cumin, 2 tsp honey, 1 tsp paprika, 1 pinch of cayenne, 1 tsp salt, 1/2 tsp ground black pepper. Add 1/2 cup olive oil and whisk to combine. Grate 1 bunch of beets, about 2 cups, and 1 bunch of carrots, about 1 cup. Toss grated beet and carrots with dressing. Allow flavors to blend for several hours, or overnight.
Serve as a refreshing side salad, or as a condiment on a burger.
Beet Greens with Green Onions
Heat the 1 Tbsp butter in a large skillet over medium heat.
Add all the beet greens chopped, 1/2 the green onions chopped, and 2 cloves garlic minced and cook until the greens are wilted, about 5 minutes.
Add 1/4 cup chicken stock and 1 Tbsp vinegar and cook until the liquid has evaporated, about 2 minutes.
Season with salt and pepper to taste. Serve immediately.
Chicken Wrap with Green Garlic Dressing and Beet Greens
Green Garlic dressing: to make dressing combine in a blender: all green garlic 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.
Roast or pan fry 1 large chicken breast. chop half of the beet greens into small ribbons.
To prepare wrap: use tortilla or flatbread. In the center put about 1/4 cup shredded cheese, the beet greens. Drizzle the dressing, and the chicken, and about 1/4 cup sunflower seeds. Roll it up, cut it in half and enjoy.
Ingredients
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.
| Creamy Carrot Top Dressing | Roasted Tomato Pasta with Bacon | Spicy Beet and Carrot Slaw | Beet Greens with Green Onions | Chicken Wrap with Green Garlic Dressing and Beet Greens | |
| Mayonnaise | 1 cup | ||||
|---|---|---|---|---|---|
| White vinegar | 1/4 cup | 2 tsp | |||
| Garlic | 1 clove | 2 cloves | 2 cloves | 2 cloves | |
| Sour cream | 1/4 cup | ||||
| Roasted Tomato Pasta with Bacon | 1/2 lb | ||||
| Bacon | 1/2 lb | ||||
| Celery | 1/2 cup | ||||
| Onion | 1/2 | ||||
| Parmesan cheese | 1/4 cup | ||||
| Balsamic vinegar | 1 Tbsp | ||||
| lemon juice | 3 Tbsp | ||||
| Red wine vinegar | 2 Tbsp | ||||
| Cumin | 1/2 tsp | ||||
| Honey | 2 tsp | 2 Tbsp | |||
| Paprika | 1 tsp | ||||
| Cayenne | 1 pinch | ||||
| Olive oil | 1/2 cup | 1/2 cup | |||
| Butter | 1 Tbsp | ||||
| Chicken stock | 1/4 cup | ||||
| Vinegar | 1 Tbsp | ||||
| Apple cider vinegar | 2 Tbsp | ||||
| Dijon mustard | 1 tsp | ||||
| Chicken breast | 1 lb | ||||
| Tortilla or flatbread | 1 | ||||
| Shredded cheese | 1/4 cup | ||||
| Sunflower seeds | 1/4 cup |