First Week’s Drop

Our first delivery includes:

4 heads of beautiful head lettuce, mixed varieties

1 bag (3/4 lb.) of chicory braising greens (good bittersweet greens that are just the right size for a skillet)

1 dozen heritage-breed, organically fed Amazing Eggs

1  bunch of heirloom green garlic
1 bunch of spring onions
1 pint of Chandler strawberries

all from Love is Love Farm

Plus for out meat share members, 2.5 lbs of heritage-breed pork sausage (all regular) from Evie’s Country Garden

We hope you enjoy every bite.

For those of you who are wondering what to do with all this bounty.  Here are a few ideas:
Here’s a simple recipe for pasta with green garlic
Here are a bunch of different applications of green garlic.  All look delicious and easy:
A recipe for Chicory risotto:
To braise the chicories, first chiffonade them (http://en.wikipedia.org/wiki/Chiffonade) then set them a pan with olive oil (or butter) and chopped garlic.  Stir around to coat in oil.  Add a tablespoon of cider vinegar and a tablespoon of honey.  Stir to coat.  Add a cup of vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.
Serve braised chicories with a green garlic frittata (add sausage if you get the meat share):
Something unusual to do with lettuce?  How about a cream of lettuce soup?
And while we’re talking about soup.  Here’s a great article for anyone in a CSA about making simple soups with leftovers.
Enjoy!
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2 responses to “First Week’s Drop

  1. I made some green garlic salad dressing in the blender using the green part of the garlic, olive oil, rice wine vinegar, sesame oil, a touch of cream, some water and salt & pepper. It is rather thick, but very delicious!

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