Week #1 (5/25 & 28)

This week your basket contains: potatoes, GARLIC SCAPES, kohlrabi, SNAP PEAS (full share baskets only), turnips or Asian broccoli, carrots, SWEET ONIONS, lettuce, cilantro, and spinach.

And so begins year #32!  We are always excited by the new year and are very happy to have some new things to give you this week.  First are the sweet onions.  We seeded these guys back in the late summer and transplanted them into a hoop house in the fall.  They’ve been growing along all winter and are now ready to be enjoyed. After several years of trying, we seem to have hit the timing right this time as these are the best overwintered onions we’ve grown.  They should be mild and sweet; perfect for slicing onto a burger or used as you would any onion.  The greens are still fresh enough to be chopped and used like scallions or chives.

Elephant garlic has a number of reproduction strategies.  In addition to the cloves in a head of elephant garlic, you may have noticed tiny bulblets clinging to the head.  These can take a couple of years in the soil before they sprout into a garlic plant.  Additionally, the plants put up a flower stalk at the same time the cloves start to form in the head.  By taking the flower buds (called scapes) off when they are young and tender, we force the plant to put more energy into making larger cloves and heads.  We also get to eat these lovely treats.  While they can be used any way you would use scallions or regular garlic, the easiest way to use them is to sauté them in butter and then scramble eggs into them.  You can also use them in this recipe.


16 lettuce leaves

1 pound lean ground beef

1 tablespoon cooking oil

1 large onion, chopped

1 green garlic, minced

1 tablespoon soy sauce

1/4 cup hoisin sauce

2 teaspoons minced pickled ginger

1 tablespoon rice wine vinegar

Asian chile pepper sauce (optional)

1 (8 ounce) can water chestnuts, drained and finely chopped

1 bunch green onions, chopped

1 bunch cilantro, chopped

2 teaspoons Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

This is one of my “go-to” kohlrabi recipes.  Instead of cabbage I use the kohlrabi leaves (with the thick center rib removed). I also often add turnips and their greens to this recipe.  Of course, cilantro would work in place of parsley as well. 


3-4 lb. Chicken

2 lb. kohlrabi/broccoli stems

3/4 lb. Carrots

4 Tb butter

4 cups sliced onions

1 cup peeled, chopped tomatoes

2 tsp salt

1 tsp black pepper

pinch saffron threads

1/4 tsp turmeric

1/2 tsp cinnamon

2 tsp ground coriander

1 quart chicken broth or water

4 sprigs parsley

1/2 small cabbage

Cut chicken into serving pieces. Peel kohlrabis and/or broccoli stems; cut larger ones into 1-inch chunks. Cut cabbage into 1/4-inch strips. Peel carrots and slice diagonally into 1/2-inch thick pieces.  In a large saucepan, heat the butter and sauté the onions, tomatoes, salt and spices for 4-5 minutes. Add the chicken and cook for 5 minutes. Add the broth or water and parsley. Bring the broth to a boil, reduce heat, cover and simmer for 20 minutes. Add the kohlrabis and carrots, cover, and simmer for 10 minutes. Finally, add the cabbage and simmer, uncovered, 10 minutes longer or until all the vegetables are completely tender.  Adapted from The Victory Garden Cookbook by Marian Morash

Polly’s flowers are coming on strong.  She can put together a beautiful bouquet of 15-20 stems for only $10.  Email to order.

RHUBARB is ready!  We can send along a bunch (approx. 1LB) for only $4 just email to order!

WE HAVE CHANGED THE PASSWORD TO THE RECIPE SECTION OF THE WEB SITE.  The new password is in the footer below and will be there each week.  We are also changing our email address (also in the footer).  The old one is being forwarded to us, but please update your email settings to our new gmail account.