2026 Season | Week 9
Pulling the Garlic
This week, I made the executive decision to pull some of the garlic. Rain was coming (it’s here now!) and the soft neck variety that we grow—Inchelieim Red — was ready to go. Last year we waited a little too long and a lot of the crop went to waste because the bulbs got too large and split. This years’ crop looks great so you’ll be getting garlic in every share from now through the end of thw season - yummm. So, we are curing the harvest in the barn for the next 6 weeks or so. The fresh garlic in your shares is not cured soooooooooooo,
Fresh green garlic should be refrigerated. Unlike mature, cured garlic bulbs (which are best kept at room temperature), green garlic is a young, tender spring allium. Because it hasn't dried out, it is highly perishable and acts more like a leek or scallion.
For the best storage and prep methods, keep these tips in mind:
In the Fridge: Wrap the stalks in a damp paper towel and place them in a plastic bag in your refrigerator crisper drawer. It will stay fresh for about 5 to 7 days.
In Water: Alternatively, you can store it upright like a bouquet of flowers in a tall glass with about an inch of water at the bottom, loosely covered with a plastic bag.
How to Use: Trim off the very bottom of the roots, and use the tender white, light green, and even dark green parts of the stalk. (The darker greens are excellent for stocks and soups).
Freezing: If you can't use it within a week, chop the garlic and freeze it in an airtight container or submerge it in oil/water in ice cube trays to preserve it for 6 to 8 months.
Next week is the 4th of July weekend. Look for a text early this week - we may switch up the harvest date to Thursday or Friday so everyone can go out of town!
-
ENJOY NOW
Arugula is highly perishable and will only last about 2 days. Store in the fridge inside a perforated plastic bag. If you decide to wash it first, be sure to spin the leaves dry before placing them loosely into a Green Bag with a dry paper towel to absorb the moisture.
ENJOY LATER
Blanch leaves in boiling water or steam for two minutes, followed by soaking in ice water. Remove from ice water, spin it dry in a salad spinner or blot it on a thick towel. Freeze"balls" of arugula on a cookie sheet in individual portions. When frozen, pop them into a Ziploc bag.
-
CARROTS 101 - Crunchy, tasty, and highly nutritious, carrots are one of our favorite root vegetables. Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants! We’re used to seeing orange carrots, but did you know carrots come in a variety of colors like yellow, white, red, and even purple? Both the root and the greens are edible - the leaves make for a great garnish or addition to pesto. The greens have a slightly bitter taste that compliments the sweetness of the root.
EAT NOW - Because we don’t use pesticides, our carrots don’t need to be peeled. Simply rinse and scrub any dirt before use. Eaten raw, carrots are great whole, julienned, speared, or chopped. Carrots can be boiled, sautéd, stir fried, or even air fried! Fresh carrot tops can be chopped into a green salad or stir-fry too! The greens can also be dried and used as an herb like parsley.
OR LATER - To avoid “floppy carrots,” remove the green tops as soon as you can, leaving about an inch of stems. Save the greens separately. Then, place root in a bag in the fridge or in a bin of water (like celery) to keep them crisp, changing out the water every few days. Uncut carrots will last in the fridge for up to 4 weeks. They can also be chopped, then blanched and placed in an airtight container in the freezer to keep longer. Store the tops in a separate bag in the fridge. Or put them in a plastic Ziplock in your freezer and use them to make DIY vegetable or chicken stock.
To blanch, bring a pot of lightly salted water to a rolling boil. While you wait for boil, prepare an ice bath. Once boiling, drop veggies into water - water should return to boil within a minute otherwise you have too much veg for the water. Once boil has returned, cook for 1-5 min until veg has a vibrant color. Immediately put into ice bath to stop cooking.
RECIPIES
-
KALE 101 - Wash leaves in lukewarm water. If your greens have thick stems, remove them by folding each leaf in half and slicing out the stem. Then, stack the leaves up and slice diagonally into 1” wide strips.
EAT NOW - Wrap unwashed chard or kale in a sealed plastic bag in the crisper drawer of the fridge. Best used very fresh, but may last for a week. To freeze, blanch washed greens, rinse in cold ice water, drain, and pack into airtight containers.
OR LATER - Swiss chard or kale can both be eaten raw or cooked. A longer cooking time is best as it brings out the sweetness in the greens. Extremely high in vitamin K and vitamin A, these nutrient-dense greens can help combat cancer and reduce blood pressure! Chard and kale can be used interchangeably with: collards, turnip greens, beet greens, broccoli raab, mustard greens, dandelion, and spinach.
-
Microgreens 101—Before use, rinse gently in cool (not hot or cold) water to remove excess dirt. Pat or spin dry, and you’re good to go! Pat or spin dry your greens to remove excess moisture (moisture = mush!). Place loosely in a plastic bag or container and put in the fridge. They will keep for up to one week.
Eat These Immediately!
-
Radishes 101 Our radishes are delicious when raw, with a sprinkle of salt or butter. The spicy, raw flavor is a wonderful addition to slaws and salads, or you can sauté and roast radishes to bring out a more subtle earthly flavor. You can even try them grilled!
EAT NOW Scrub radishes well to remove dirt, then trim stem and rootlets. Slice, chop, or mince or leave them whole. Delicious raw or cooked.
OR LATER Remove leaves and store unwashed greens in loosely wrapped plastic bag in crisper. Store unwashed roots in plastic bag in fridge for up to 1 week.
RECIPES
-
RED BUTTER LETTUCE 101 - Red Butter Lettuce is known for its soft, tender leaves, mild buttery flavor, and beautiful reddish-purple edges. This delicate lettuce is packed with nutrients including Vitamins A and K, folate, and antioxidants. Its velvety texture makes it perfect for fresh salads, sandwiches, wraps, or as a colorful garnish for almost any meal. Pair it with bright vegetables, fruit, nuts, or creamy cheeses for an easy and elegant salad.
EAT NOW - Gently separate the leaves from the base and discard any wilted or damaged outer leaves. Rinse carefully in cold water and pat dry or use a salad spinner. Tear into bite-size pieces and enjoy fresh.
OR LATER - Store unwashed lettuce in a plastic bag or container in the refrigerator crisper drawer. If washed, dry thoroughly and store with a paper towel to absorb excess moisture and keep leaves crisp longer.
-
Salad Mix 101
All-Star Salad Mix is a flavorful blend of tender baby greens—usually including spinach, arugula, chard, and red and green lettuces. It’s pre-washed and ready to eat, making it a super convenient way to get fresh greens into your meals. Mild, slightly peppery, and packed with nutrients, it's perfect for both quick salads and creative dishes.
How to Enjoy Right Now
Toss it with a simple vinaigrette and a pinch of salt for an easy, vibrant side. Add sliced fruit, goat cheese, and nuts for a fancier version. It also makes a great base for grain bowls, sandwiches, or even stirred into warm pasta just before serving—the heat will wilt the greens slightly and bring out their flavor.Enjoy it now
Keep the mix in its original container or transfer it to a sealed container lined with a paper towel to absorb moisture.
or Later
Store in the fridge and use within a few days for best texture and taste. If it starts to wilt, don’t toss it—cook it! Lightly sauté in olive oil with garlic for a quick side dish or stir it into scrambled eggs, soups, or stews.
-
SCALLIONS 101 - Did you know scallions, spring onions and green onions are all the same plant? Scallions are picked early, before a bulb forms, while spring onion and green onion are picked when more mature. Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be red or white, depending on the variety, and while they can be used in much the same way as regular bulb onions, they are great grilled, roasted whole, or used like pearl onions. Scallions and spring onions are great raw in a marinade or salad dressing, or lightly cooked. You can even add it to your “freezer scrap bag” for a great veggie stock.
EAT NOW - Rinse onions in cold water and snip off the roots and anything that’s floppy or dried out. The minced greens are less pungent than the bulb and make a good substitute for chives. Use spring onion in almost any recipe calling for onions, raw or cooked, for a more subtle, less intense onion flavor. They are excellent in soups and stews. Try brushing onions with sesame oil, salt, and pepper and put them on the grill. You can also use any part of the onion for your freezer bag of vegetable stock ingredients!
OR LATER - Cut the top quarter off and stand (with root) in 1” of water. Cover loosely with ziplock and place in the fridge or keep on counter, refresh the water every three days. To freeze, chop and put in a freezer bag.
-
SWISS CHARD 101 - A member of the Beet family, Swiss chard can be eaten raw or cooked. A longer cooking time is best as it brings out the sweetness in the green. Extremely high in vitamin K and vitamin A, this nutrient-dense green can help combat cancer and reduce blood pressure! Chard can be used interchangeably with: collards, turnip greens, beet greens, broccoli raab, mustard greens, dandelion, spinach and kale.
EAT NOW - Wash leaves in lukewarm water. If your greens have thick stems, remove them by folding each leaf in half and slicing out the stem. Then, stack the leaves up and slice diagonally into 1” wide strips.
OR LATER - Wrap unwashed chard in a sealed plastic bag in the crisper drawer of the fridge. Best used very fresh, but may last for a week. To freeze, blanch washed greens, rinse in cold ice water, drain, and pack into airtight containers.
RECIPES