This Week's Share: Scallions, Microgreens and Strawberries

Microgreens

Thanks to Farmer Carrie for this beautiful photo of tender spring microgreens. Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm!  

Welcome to the first week of the 2017 season!  (Need any reminders of how the share pickups work? Here you go!)

THIS WEEK'S SHARE

  • 3/4 pounds garlic scallions
  • Microgreens -- 2 half-pint containers, still rooted
  • 1 pint strawberries
  • 2 seedling plants (inculding tomato plants and a few other options this week; culinary herb plants will be in next week's share)
  • A small amount of additional other items, including salad greens, radishes, stinging nettles, kale and rhubarb

NOTES

  • Not sure what to do with those garlic scallions? Here are some good recipes
  • For the microgreens, store them as-is, in a bag in the refrigerator. Use them within a few days; cut them off at the roots just before eating. They're a great addition to a spring salad -- they pack a lot of zing!

 

WHAT'S ON U-PICK:

  • Strawberries! Come any day you want (although on Saturday please wait until after 1 p.m. so we have a chance to pick what we need for the weekly shares that day). See the white board in the washing station for details.

 

That's it for week 1! Enjoy the share! 

~ The Clagett Farm Team


Ideas and Recipes for Using Garlic Scallions

From Clagett Farm 05-12-2012
(This photo from CSA member Krossbow on Flickr)

Of all the items currently in the CSA share, I suspect that Garlic Scallions -- a whole pound this week -- may be the most difficult for some of you to use. Hopefully these ideas will help you find ways to use them in your cooking. 

First, a tip on searching for recipes: Look for anything that includes "garlic scallions" or "green garlic." The two terms are interchangeable. 

Here are a few recipes to get you started: 

  • Grilled, with a mustard sauce -- Last week, we used our garlic scallions by marinating them in some soy sauce, grilling them for a few minutes until they had a nice, light char, and then served them with a mustard sauce. You can see a very simliar recipe for Charred Spring Onions with Mustard Cream Sauce on our blog. 

Other ideas for using garlic scallions? Please leave them in a comment! 

-- Clay