I looked back at our records from last year and saw that we first planted in the field on April 3rd. That is hard to imagine right now with how wet the fields are! Still, after this last storm I do feel fully replenished, grateful that we have had rain slowly and steadily for the whole winter. Now that the sun is shining again, we are anxious to be out in the fields and soaking up the warmth. We are soaring many seeds this week, including onions, peppers, and eggplant, wrapping up winter projects, and hoping to get in the fields.
This week's pick list:
- Green onion
- Green garlic
As the weather warms and I am yearning for fresh green flavors, I am excited to see the perennial herbs coming to life around the CSA barn. I am adding fresh mint to everything and relishing in the bold flavors that the herbs provide.
Mint Chimichurri Recipe, adapted from simplyrecipes.com
1 green garlic, roughly chopped (about 2 teaspoons)
1 cup fresh mint (spearmint) leaves, packed
1 cup fresh Italian parsley leaves, packed
2 Tbsp red wine vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
6 Tbsp olive oil
Place garlic in the bowl of a food processor and pulse several times until chopped. Add the mint and parsley leaves and pulse until finely chopped. (Alternatively chop everything finely by hand.) Remove to a medium bowl.
Add the vinegar, salt, and red pepper flakes to the mint parsley mixture and stir until the salt has dissolved. Stir in the olive oil.
Will keep for several days in the refrigerator.