Great share this week!

Here’s a list of what to expect in this week’s share:
Garlic scapes!
Bok Choi
swiss chard
sugar snap peas
and maybe a few “wild” surprises

We love growing garlic and love the flavor of fresh garlic scapes even more!  What are scapes?  Here’s a great little intro and a nice garlic scape pesto recipe: – Garlic scape pesto is a real treat, try adding some basil as well!


  • 1 cup garlic scapes, buds removed and chopped
  • 1 cup extra virgin olive oil
  • 1/2 cup walnuts
  • 1 cup freshly grated parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt


  1. Place all ingredients in a food processor or blender and puree until smooth.
  2. Refrigerate covered for up to two weeks. The flavor will mellow some as it sits.

We also have big, beautiful chard this week – which is a delicious green that can be eaten cooked or raw.  I recently got a copy of The Farm: Rustic Recipes for a Year of Incredible Food by Ian Knauer.  Both of these recipes below have been adapted from his book.

Shredded Chard Salad
It’s unusual to eat chard raw but if you slice the leaves very thinly, it makes for a tasty salad green. And a very healthy one, to boot. 

1 bunch chard (about 6 ounces)
½ small garlic clove
Kosher salt
1 tablespoon extra-virgin olive oil
½ tablespoon apple cider vinegar
½ tablespoon finely chopped shallot
1/2  fresh chile pepper, very thinly sliced (optional)
Black pepper
¾ cup fresh mozzarella, coarsely grated

1. Wash and dry the chard leaves. Remove the stems, then stack the leaves in a pile, roll them up tightly, like a cigar, and thinly slice crosswise into very fine strands. 2. Mash the garlic to a paste with a pinch of salt. Whisk it with the oil, vinegar, shallot, chile (if using), ¼ teaspoon salt, and freshly ground black pepper in a large bowl. Toss the chard with the vinaigrette. 3. Sprinkle with mozzarella, season with more salt and pepper to taste, and serve. Makes about 2 servings.

Easy Sauted Chard – serves 4
2 large bunches of Swiss Chard (1 1/2 lbs)
2 slices of thick-cut bacon, chopped
1 tablespoon olive oil
3 garlic cloves (can substitute with garlic scapes)
salt and pepper
2 small scallions, thinly sliced

separate the chard leaves from the stems, cut the stems into 1-inch pieces.  Cook the bacon with the oil in a large skillet, over medium heat, turning occaisonally until the bacon starts to brown.  Add the garlic, chard stems, salt, pepper and saute, stirring occaisonally until the garlic is brown.  Add the chard leaves by the handfull, turning over with tongs so they wilt evenly.  Once the leaves are wilted, let them cook until the water they produce evaporates.  Toss in the scallions, season with salt and pepper to taste and serve.