Well, aren’t I late. Conne would have posted within a day of receiving last week’s box, which was wonderful. Three weeks of strawberries in row! We can thank the cooler temps north of us for extending the strawberry season well in to May. The unexpected cooler temps have also slowed the growth of the veggies normally harvested around this time. Riverview works with other small-scale sustainable small farms to round out the weekly box when needed. Thus, the peaches we also saw last week.
The biggest surprise in last week’s box was the green garlic. It was the veggie with the large bulb and the stiff stalk. The papers that surround the cloves are still pliant. The cloves themselves are juicy and fresh. Once harvested, the farm will “cure” the garlic by drying it in pallets. The moisture leaves the stalk and the membranes that protect the cloves turn papery. Voila! Garlic bulbs.
Use green garlic in any recipe that calls for garlic. The stalk can also be consumed, chopped fine. Because green garlic is milder than cured, there are recipes that focus on this spring treat. One of my favorite home recipes using garlic was submitted by Conne in 2017: scrambled eggs with tomatoes and garlic. If you still have the tomato from last week’s box – unlikely, I know – you can use it in this recipe. If not, a tablespoon of tomato paste would be a good substitute. I can attest that the recipe is delicious even without the tomato.
In past years, we’ve also received the garlic scape in boxes. The scape, also called a “pigtail,” is the flower stem of the garlic plant. Usually growers remove the scape to send the plant’s energy to building the bulb. It’s something you’ll never see in a grocery store. A picture of a scape is at the top of this recipe for Garlic Scape Pesto, which you can also make with your garlic stem from last week; throw in the radish greens if they’re still hanging out in your refrigerator. Need more garlic inspiration? Check out our garlic recipe page. I’m going to try the Spicy Garlic Grilled Baby Bok Choy for Memorial Day.
The story of this week’s box at our house was a short one. Almost the entire bunch of radishes disappeared in a radish sandwich. Conne posted this radish sandwich recipe from Chef Steven Satterfield and it’s turned in to one of my favorites. Who knew that radishes could make a simple, satisfying meal. Oh, yeah. The French.
Conne’s off for two weeks, giving me the opportunity to reflect on how her weekly recipe ideas have shaped my cooking. I’ve yet to find one of her recipe contributions that I haven’t liked. Many of them have gone into regular rotation in our house. It’s another way that the CSA has enriched our lives!
Suzanne