Hot hot baby! This heat wave, my goodness is it intense. I was hoping that June would be the monsoon month. With lots of summer thunderstorms and some much needed rain. Oh well, we will cross our fingers and pray that July will be the month of rain. The garden sure needs it.

So with shares today, it is a lovely basket with some repeats, staple items, and some new.

Apricots are very tender so please handle with care. Unless your making apricot ice cream than pound those suckers to a pulp!

Shishito peppers are really good roasted and added to a dish (or just eaten as is) they have a very nice flavor.

Shishito peppers

Zucchini

Purple potatoes ( make purple mashed potatoes!)

Carrots

Apricot

arugula

Onion

Lots of goodies this week. And a few new items like the loquat. It has 2 seeds a little bigger than a cherry pit and it tastes like a soft plum and a apricot had a baby with the skin of a tomato……ok….ya. Reading back back through that makes it sound pretty gross. It’s really not though, I promise! it’s just, an interesting….everything? Texture, flavor, look? How about this. Try and then tell me how you would describe it.

So for this week we have:

Cabbage

Carrots

Tomato

Purple potatoes

Loquat

Apricots

Cherries

Peppers (either hot or sweet)

It’s the first day day of summer shares and the first day (of almost summer) to reach 100*! Let’s pray that we get some rain soon to help with the drought.

It’s a great basket we have planned for you this week. With greens, fruits, veggies and the first tomato’s of the year, yay!

Basket includes……. drum roll please……

Scarlet kale

Peas

Broccoli

Apricots

Cherries

Tomatoes

Potatoes

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.

That little 1/2 inch of rain we got at the beginning of the week sure was nice. I just wish it was about 3 times that amount!

On the garlic scapes if your not sure what to do with them here is some ideas…..

Grill then with other veggies

Make them into a pesto

Substitute for actual garlic

Chop, Freeze,and use in soups

If you don’t want them, let us know and we will gladly use them ourselves

Beets

Garlic scapes

Spinach

Red cabbage

Lettuce

Carrots

Fresh pulled pearl onions -you can cut the tops and let them dry out or use the whole thing from greens to bulb

Busy bees and busy kids! That’s the theme for this whole week! It’s been good though, we have been getting a lot of plants and seed started in the garden for summer shares, a duck run to help with bug control and produce out the wazoo! we like to stay busy.

We have lots of produce in the fridge (to the point where the doors don’t want to close). It took a lot of my tetras playing skills to make it work out. So be warned open the doors SLOW!

For week 4 of shares we have a couple repeats items and one or two new things for you to have fun cooking with. The baskets include……

Green onion

Snap peas

Lettuce

Spinach blend

Romanesco cauliflower

Watermelon radish

Cilantro

Asparagus

Also there is a CSA extras basket if you want anything from there feel free to take some

Ugly parsnips

Older carrots

Possible more to add to as we go

Wow I really dropped the ball last week! I thought I wrote up the blog and posted it with a cute little picture of something springtime looking. (But apparently I did it only in my head and forgot to actually push publish.) Kind of like when you read a text think of a reply but forget to actually reply and wonder why they never text you back. Yeah……

Anyways I didn’t forget this time and we have a very full fun basket for you this week it’s got;

asparagus

Kale

lettuce

Salad turnips

Pecans

Carrots

Fennel (you can use the stalks and leaves roasted with the carrots. It’s really good)

Daikon radish

Well we started off the week with a wonderful spring day. Then suddenly we hit the brakes and back tracked rather quickly to windy winter, with 2 nights of freezing temperatures. Now we are back to blissful spring weather. Oh southern Utah, you crazy place, make up your mind!

Oh well, at least you know that we are consistent in providing you the best of the garden every week. And this week we have for your cooking pleasure…….

Broccoli

Carrots

Radishes

Mixed salad greens

Cress

Green onions

Bok choy

We love when you share your yummy recipes with us and with each other. It’s always fun to try something new.