- Spring garlic
- Yellow crooked neck squash
This week’s share is lots of fun. We’re finishing up spring veggies and heading into summer food. Spring garlic is uncured garlic fresh from the ground. This means that it hasn’t been allowed to sit outside and dry for 6-8 weeks and get those crispy wrappers around the bulbs, which improve long term storage. Spring garlic would be kept refirigerated in a plastic bag and will keep for a few weeks. Zucchini and crooked neck yellow squash are both summer squashes and can be used interchangeably in recipes. Add it to shish-ka-bobs on the grill or eat raw in a cold salad. The carrots in the full share boxes are Paris Market carrots. They look like miniature bulbs. Some are skinnier than they should be because I neglected to thin them, but like a neighbor told me yesterday, “You can’t taste a shape!” Make a dill dip for the carrots and crunch away. You can even use the carrot tops. The World Carrot Museum shares carrot top recipes and information on allergies and carrot relatives. Beets are best I think when they are roasted. Try this recipe, but feel free to modify. The important part is the roasting. It brings out the beet sugars. Or make a super moist chocolate beet cake!
Bug report: The picture above is of the onion crop crippled by an insect call a thrip. Thrips suck the moisture out of the leaves. They love onions, but can affect a wide range of plants. The flea beetles look to be slowing down now. The plants have a long way to go to recover from the damage though. And cucumber beetles are still around, but the plants have gotten big enough to support themselves.
And that’s the news from the farm this week. Eat your veggies!