Hi everyone, Jess here, and I have been missing you these past couple of weeks! The fields have been waking from their winter slumber, the field crew has returned, and things are once again getting green outside!
I can’t tell you how good it felt to see Farmer Jamie’s smiling face and those familiar CSA crates at the stand today. Let’s take a closer look at the first CSA of the spring season! The deep emerald greens that come with early spring veggies are always so lovely…
- Pea Tendrils from Johnny Putt, Littleton, MA
- Lettuce heads, also from Johnny Putt, Littleton
- Asparagus
- Spring Garlic
Spring Garlic may be a new one for some of you. These are the amazingly delicious by-product of your farmers thinning out the garlic patches. You’ll find that the garlic is sweeter and milder than the grown-up garlic, and so incredibly versatile! The entire thing end to end is useable and delicious. Spring garlic can be used as you would a scallion, though some (not all) of the darker greener parts can sometimes be a little tougher (such as with a leek) and these tougher parts can provide great flavor for soups and stocks. As for the more tender parts, slice them up as you would a scallion, and toss them on salads, in stir-fry, or wherever you’d usually use garlic.
As spring garlic season is short, and the flavor is so special, I usually preserve some for later use. To do this, you can simply chop your clean stalks, spread them in a single layer on a cookie sheet or other flat surface in your freezer, and once they are frozen, bag them up and keep them frozen until you need them. You don’t even need to thaw them for most uses, simply toss them in or on your dishes and they thaw quick enough.
While at the stand, I picked up some of Littleton’s Copp Family Farm salt. There are many interesting flavors to try (I hear the olive salt is amazing) and I look forward to trying them!
This mustard sauce looked interesting too, so I picked up a jar. I haven’t tried it yet but will keep you posted for sure!
I’ll see you back here soon for the “Tell” of the Springdell Show and Tell, and throughout the week on Facebook. Meanwhile, I hope you have a wonderful week, and sweet and savory dreams to you!