Method

1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

simplyrecipes.com

• 12 oz  spinach leaves
• 2 Tbsp. olive oil
• 1/2 cup minced onion
• 1 clove garlic, minced
• 4 Tbsp. heavy cream
• 8 eggs, beaten
• salt and pepper to taste
• 1/2 tsp. dried thyme leaves
• 2 Tbsp. grated Parmesan cheese

Preparation:

Everyone knows about Garlic but few realize you can eat it immature.  Green Garlic and Garlic Scapes can not be found in the grocery store.  They have a more mild garlic taste than the mature garlic and should be stored unwashed in a paper bag in your refrigerator.

Green garlic or young garlic should be cut lengthwise and rinsed in between the layers where sand and soil can slip in.  Then use as you would garlic cloves.  Use finely chopped green garlic or garlic scapes in stir fry, sauces, or pasta dishes.  Try it raw in tuna salad or sauteed in pasta salad and salad dressings.

Today you received just enough to taste but more is on the way!

Thank you so much for joining us this season as CSA members and sharing with us the risks and bounty of a small family farm in Wisconsin!  We have had an early Spring this year so you will be enjoying in the variety of Spring Greens that are available.  As this is a new program I would appreciate your comments on your experience with this Share.

I am experimenting with ways to keep the delicate salad greens cool as they wait at the pick-up sites.  Today we tried placing a bag of ice in the box.  I am looking into Techni-ICE and Styrofoam coolers as well.  If something in your box is wilted soak in very cold water before placing in the fridge.  Remove the greens from the radishes before storing.  Cilantro and dill can be placed in a glass with water in the bottom and kept on the counter or refrigerator for several days.

Please remember to wash all of your veggies and salad mixes again.  We have a dunk tank and a large salad spinner no fancy machinery or wash lines here.  We wash them once and pick through as best we can but don’t be offended if we missed something.  An occasional hole in a leaf is your guarantee that we are organic.  We do not even spray so called “organic chemicals” that are now allowed in organic farming.   We are a small farm with few employees.  There are only several faces behind your box full of salad fixing’s.   I feel that it is important that when a family sits down over dinner they know who brought the food to their plates and they know where it came from.

Please contact me with any questions or concerns Star 608-606-0373 or csa@keewaydinfarms.com

Star Maule Keewaydin CSA mangager

Scallions
Cilantro
Dill
French Breakfast Radishes
Clam Shell of Micro Greens Mix
(Rainbow Beet, Tatsoi, Mustard Greens, Pea Shoots, Carrots)
Bag of Baby Romaine
Bag of Spring Salad Mix (variety of flavors)
Bundle of Braising Salad Greens Mix
Sml Bundle of Spinach, Chard, Kale Mix
Bundle of Broccoli Raab
2  Red Bok Choy