Ahhh….Finally finished harvesting today!  What a crazy morning!  Thanks to Chelsea for kicking in and helping today!

We are so excited about our garlic coming on already!  So, of course you will find our Extra Early Chinese Pink Garlic and some garlic scapes in your shares this week.  If you haven’t used garlic scapes, you NEED to give the recipe at the end of this blog a try!  The fresh garlic can be used now, or you can wait a couple weeks for it to “cure”.  Either way, it won’t matter!

Green onions, peas, lettuce, baby fennel bulb, cilantro, dill, strawberries and cherries (these come off my parents OLD tree) will all be in your baskets this week as well of a mix of other veggies.

Shrimp with Garlic Scapes

In a large skillet heat 1 T olive oil over medium-low heat.  Add 5-10 thinly sliced garlic scapes and cook for 5 minutes, stirring occasionally, until tender.  Add 1/2 to 1 pound large peeled and deveined shrimp, 1/2 pound snow or snap peas (or both), 1/2 t salt, zest from 1 lemon and cook for 5 more minutes or until cooked through, but not overcooked.  You do want peas to be bright green and still somewhat crisp.  Remove from heat and stir in 2-3 T fresh lemon juice, 2 T chopped parsley and 2 T unsalted butter.  Swirl until creamy and butter is melted.  Enjoy!

I think I could eat this everyday!