Hello Ebb Tide farm share members! We are so glad to be packing your first shares this week! It has been so nice to be eating fresh veggies again after the Winter and we are pleased to share this with you all.
Spring has been kind to us in terms of warm, dry days, and we’ve had some stuff come on earlier than expected. We’ve got much of our farm planted out and we’re entering into a battle to keep the weeds in check while devoting lots of time to harvest.
Each week we’ll be posting an entry on this site about what it in this week’s share. We’ll try to include recipes and tips for using and storing vegetables that some of you might not have even encountered before. If you have any advice or recipes you’d like to pass along we’d love to post them here. You can email us at ebbtideproduce.com.
This week’s share:
Garlic Scapes: These are the part of the garlic plant where the seed pod forms. We harvest them this time of year, before the garlic is mature because they are delicious and they allow the garlic plants to focus their energy on bulb growth. Scapes are excellent raw in salads–they are not as strong as garlic, and they deliver the garlic flavor in a more tender bite. They are also excellent cooked. You can prepare them kind of like asparagus, at a high heat for a short amount of time.
Baby Pac Choi: We grow pac choi this time of year because it matures very quickly and its crunch stem differentiates it from the many other greens that are abundant this time of year. It is an excellent addition to a stir fry, or it can be steamed and topped with a dressing and other vegetables.
Hakurei Turnips: One of our favorite Spring crops these turnips are nothing like Winter turnips. Hakurei turnips are sweet and tender, best enjoyed raw either on salads or as a side dish. They are also fun to pickle or skewer and roast on the grill.
French Breakfast Radishes: These radishes are delicate, not too spicy this time of year and incredibly flavorful. It may not be love at first taste, but there’s something strangely addictive about these radishes. We had farmer’s market customers lining up to get their radish fix last year.
Salad Mix: Our salad mix includes baby lettuce, a tangy mustard mix, arugula, and spinach. It changes a bit every week depending on what’s available but it is always delicious and flavorful. It’s hard to go back to grocery store greens after eating this stuff.
Strawberries: Hooray! They are cranking already, which we did not expect. They’ll get sweeter as the year goes on but they’ve got an excellent but of tartness right now. You’ll be getting more strawberries as the year goes on so don’t feel bad about indulging if your pint doesn’t even make it into your fridge.
Kale: New Spring kale plants make for tender kale that hardly needs to be cooked to be enjoyed. This would be an excellent time for a kale salad or just lightly steamed or blanched kale. Later in the year, as the kale plants mature, the leaves get thicker and are better for braising or in soups.
Spring has been kind to us in terms of warm, dry days, and we’ve had some stuff come on earlier than expected. We’ve got much of our farm planted out and we’re entering into a battle to keep the weeds in check while devoting lots of time to harvest.
Each week we’ll be posting an entry on this site about what it in this week’s share. We’ll try to include recipes and tips for using and storing vegetables that some of you might not have even encountered before. If you have any advice or recipes you’d like to pass along we’d love to post them here. You can email us at ebbtideproduce.com.
This week’s share:
Garlic Scapes: These are the part of the garlic plant where the seed pod forms. We harvest them this time of year, before the garlic is mature because they are delicious and they allow the garlic plants to focus their energy on bulb growth. Scapes are excellent raw in salads–they are not as strong as garlic, and they deliver the garlic flavor in a more tender bite. They are also excellent cooked. You can prepare them kind of like asparagus, at a high heat for a short amount of time.
Baby Pac Choi: We grow pac choi this time of year because it matures very quickly and its crunch stem differentiates it from the many other greens that are abundant this time of year. It is an excellent addition to a stir fry, or it can be steamed and topped with a dressing and other vegetables.
Hakurei Turnips: One of our favorite Spring crops these turnips are nothing like Winter turnips. Hakurei turnips are sweet and tender, best enjoyed raw either on salads or as a side dish. They are also fun to pickle or skewer and roast on the grill.
French Breakfast Radishes: These radishes are delicate, not too spicy this time of year and incredibly flavorful. It may not be love at first taste, but there’s something strangely addictive about these radishes. We had farmer’s market customers lining up to get their radish fix last year.
Salad Mix: Our salad mix includes baby lettuce, a tangy mustard mix, arugula, and spinach. It changes a bit every week depending on what’s available but it is always delicious and flavorful. It’s hard to go back to grocery store greens after eating this stuff.
Strawberries: Hooray! They are cranking already, which we did not expect. They’ll get sweeter as the year goes on but they’ve got an excellent but of tartness right now. You’ll be getting more strawberries as the year goes on so don’t feel bad about indulging if your pint doesn’t even make it into your fridge.
Kale: New Spring kale plants make for tender kale that hardly needs to be cooked to be enjoyed. This would be an excellent time for a kale salad or just lightly steamed or blanched kale. Later in the year, as the kale plants mature, the leaves get thicker and are better for braising or in soups.
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