Some of the most delicious & underrated vegetables are the first ones that come out of the field in the spring. We haven't invested in crops like asparagus and rhubarb in large enough quantities to give out in the CSA share yet, but we hope to do so in the years to come. On the list this week is chemical-free, organically-grown & local RHUBARB as well as our own GARLIC SCAPES, HEAD LETTUCE, GINGER, & BABY BOK CHOY.
I don't know about you, but I'm thinking a fully local stir fry and/or quick rhubarb dessert are sounding like great menu options for this week!
If you've never used (or head of) garlic scapes, they're a once-a-year spring treat that you can use however you'd use bulb garlic. Chop them up for a stir fry with some mushrooms, scallions, bok choy, and any other veggies you like and sauté with sesame oil, soy sauce....you get the idea! Garlic scapes also make a wonderful pesto in the food processor with olive oil, salt, (optional) parm and whatever seeds or nuts you have on hand.
Or try a Rhubarb Ginger crumble, crisp, or galette. There's lots of recipes online for this great combination of flavors.
If you have any questions, please don't hesitate to send us an email! Looking forward to seeing you this week!
