Green with Garlic
|2023 CSA is FULL!|
We have surpassed our greatest expectations by not only meeting our CSA member goal for the year, but surpassing it! We are beyond humbled to know so many local families trust us with providing them with their weekly vegetables. Even our add-on shares are the most popular they’ve ever been.
Given this new achievement we are no longer accepting any new 2023 CSA members. We are, however, accepting deposits for the 2024 season! Go to our website to sign up and pay your $25 deposit to save your spot!
|CSA Products and News|
Sugar Snap Peas (Forest CSA only)
Herb and Cheddar
Raw organic cheddar from grass-fed cows, local sunflower oil, and seasonal herbs from our garden. This loaf comes sliced. Excellent for eggy-on-bready breakfast and toasts up very crisp thanks to the sunflower oil.
Ingredients: Wheat flour, water, cheddar, sunflower oil, sourdough starter, salt, malted barley, fresh herbs (seasonal).
Net weight 1 lb. 6 oz.
If you’ve visited us at market or are a part of our CSA you may have seen something new pop up this year: Green Garlic. We sell them as bulbs but more often with the stalks attached. Though this is a new product on our store, farmers have been selling green garlic for years.
Green garlic is simply garlic that is harvested early, before the bulbs are developed enough to dry properly. Some farmers will harvest green garlic to thin out their crop and allow the other plants to grow bigger. Other farmers will harvest green garlic to keep the plant from being taken over by pests or disease.
It has a slightly milder garlic taste. More specifically, green garlic is a mixture between scallions and leeks with a garlic flavor. Our green garlic is harvested later in its growing cycle so the garlic flavor is more pronounced than some you may have seen earlier in the spring being sold by other farmers.
Every part of the green garlic plant is edible. Use the white bulb section in place of garlic or onion in your recipes. Use the green leaves in place of scallions, and leeks. Try roasting the bulb like you would a bulb of dried garlic for a more buttery, smooth and fresh spread for your sourdough bread. Just make sure you refrigerate your green garlic as it does not have the same storage properties as dried garlic.