Week 22 – Garlic

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Baby arugula
-Spicy salad mix
-Arugula bunches
-Kohlrabi
-Green onions
-Green beans
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Cucumbers
-Lemon cucumbers
-Green (unripe) heirloom tomatoes
-Shishito peppers
-Ground cherries
-Red thumb potatoes
-Delicata squash
Fruit:
-Honeycrisp apples
Herbs:
-Garlic
-Parsley
-Mint
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Organic, estate grown, fair trade black and green tea from 
Young Mountain Tea
 
 
Veggie of the Week: Garlic
Ok so maybe you think garlic doesn’t count as a vegetable in the traditional sense, I would argue you’re just not using enough of it! A whole bulb of garlic roasted in the oven is about as close as you can get to heaven on earth. Try using garlic in this recipe for tasty fall greens with garlic:
 
Hearty Garlic Greens
 

INGREDIENTS

  • 1 1/2 pounds hearty greens (such as chard and kale), well washed, stems removed, and sliced into 3-inch strips
  • 3 tablespoons extra-virgin olive oil
  • 8 cloves garlic, sliced paper-thin
  • 1 pound spinach
  • 1/4 to 1/2 teaspoon red pepper flakes


DIRECTIONS

1. Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
2. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
3. Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.

 
 
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers
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