First off, thank you so much for all your support for our Spring CSA season. We really love having you come, say hi, and hearing about the fun recipes you enjoy creating with our produce.

We are going to end the season with a lovely, full, colorful basket that includes:

Fresh pulled garlic

Strawberries

Broccoli

Cabbage

Kale

Kohlrabi

Carrots

Peas

God bless you all and we hope you have a wonderful rest of the summer.

Reminder we will start summer shares up June 3 so be sure to mark your calendars.

I have a love hate relation with southern Utah. ( I am a native born and breed here too) There are days I am so grateful to live in this beautiful area. With our unique landscape, adventure opportunities, and where we can grow so many things a lot sooner than a lot of other areas can…… But on the other hand we have some pretty extreme wind and heat and pests to contend with! Oh well, appreciate the good, deal with the bad, take everything one day at a time and life will go on.

For your baskets this week we are splurging a little, with some first if the season items and a couple repeats.

We hope you have enjoyed your baskets so far, we only have one basket left in the spring season, before we make the heavy transition to summer garden.

Garlic scapes

Chard

Lettuce

Herb bag; dill, rosemary, cilantro

Lemon

Hakurei salad turnip

Strawberries

Rhubarb

Asparagus

And if I forgot to list something it will be a surprise for you

Garlic scapes season is an abundant one. But there is only so much scape pesto, steamed scapes, roasted scapes, grilled scapes, sautéed scapes, scape salad dressing…You get the idea…A person can eat! I love the curly wonders of these delicious plant creatures, and ponder what else…. what else can I create.

For those who don’t struggle with the issue of scape mania, consider growing your own garlic to join the fun. You can also often find scapes for sell at your local farmers markets or CSA shares.

Here is another great way to salivate over garlic scapes.

2 tablespoons olive oil

1/2 pound garlic scapes, copped into 3-5 inch pieces

Salt and freshly ground black pepper

1/2 cup dry white wine

1. Heat the oil in a large skillet over medium heat. When the oil is hot, add the scapes and sauté, stirring often, until the scapes are bright green, 3 to 5 minutes. Season generously with salt and pepper, then add half the wine and immediately cover. Let the scapes cook, stirring occasionally, until tender, 5 to 8 minutes.

2. Once the scapes are tender, remove the lid and turn up the heat. Cook, stirring Constantly, until the scapes brown slightly and add the remaining wine till it is evaporated. The sugars in the scapes may caramelize a little this is a good thing, so keep stirring. Serve hot.