Finally, it feels like it may actually be spring in Central Oregon. Though it's still early season, we've got some fun new veggies this week: Salad Turnips and Green Garlic (and new greens! Baby Lettuce Mix and Baby Kale Mix).
We like to call late spring and early summer stir fry season, because nearly everything in your box can get tossed in a stir fry. Not keeping up with those gorgeous green onions we keep sending you? Stir Fry. Turnips + their greens. Stir Fry. Don't know what to do with spring garlic? STIR FRY! You get my point.
In my opinion, the best way to use spring garlic is to feature it's tender, mild garlic flavor in a simple pasta. This young garlic plant is so tender that you can use the whole plant, and it adds a beautiful fresh flavor that deserves to be highlighted. We encourage you to try out this simple recipe from The Spruce this week with your spring garlic: (ingredients listed below, follow link above for instructions)
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1/2 pound green garlic
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1 tablespoon vegetable oil
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1/2 teaspoon fine sea salt, plus more to taste
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1/4 cup pine nuts
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1/4 cup extra-virgin olive oil
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1/4 cup freshly shredded pecorino cheese
Your farmers,
Ashley, Caleb and the Sungrounded Crew
