It is certainly starting to feel like summer on the farm, especially when we spend  afternoons by the river and snack on peas, greens and strawberries out in the field!  It only gets better from here friends!  Garlic scapes are one of my favorite seasonal treats.  Scapes are delicious in any egg dish, but we use them  everywhere in place of garlic, they are great on the grill too.  Dandelion greens are a super healthy slightly bitter green, they are good in salads, juiced and also cooked.
Try them in this quiche I made the other day!
  This week in your share-
Peas!  Strawberries!!  Beets, Lettuce, Garlic Scapes, Scallions
Your choice of- Kale, Chard or Dandelion Greens
'Hakurei' Turnips & Herbs 

• Pie Crust
• 5 Garlic scapes finely chopped
• Bunch of dandelion greens chopped
• 1/2 c. Feta cheese - crumbled
• 1/4 c. Grated Parmesan cheese
• 1/2 c. cooked rice- really good with a wild rice blend
• 6 Eggs
• 1/4 c. Milk
• Salt & pepper to taste

Pre heat oven to 375.
Sautee the garlic scapes in butter or olive oil for about 2 minutes, then add in dandelion greens and turn off heat, this should be enough to wilt the greens.  
Spread the rice evenly around the bottom of your pie crust, then layer the scapes and greens over that.  Top with both cheeses.  
Whisk together the eggs and milk adding in salt and pepper as you like it.  Pour this into the pie crust.
Bake for around 40 min until puffy and golden brown.
Enjoy!

Spring got off to a slow start this year, but the past couple of weeks have been near perfect growing conditions.  Warm sun, not too cool at night, and just the right amount of rain.  The plants just love it and so do we!  
- For your first CSA share-
Kale or Rainbow Chard, Spring Garlic, Radish or Hakurei Turnips, Lettuce, Baby Bok Choy, Shoots and your choice of Herb.  

This was our dinner the other night, so simple and delicious- 
Sesame Noodles with Bok Choy & Hakurei Turnips

• Package of Soba or Udon noodles
• Baby Bok Choy washed and roughly chopped
• 4 stems of spring garlic chopped
• 4 Hakurei turnips sliced
• 1/4 c. sesame seeds
• 4T Tamari or Soy sauce
• 2t honey 
• 2t rice vinegar
• 4t sesame oil
• 3T fresh herbs- I used cilantro & thai basil.

Cook noodles according to package.
In a large frying pan sautee the garlic in oil for a minute then add in the turnips, once they are tender add the bok choy and sesame seeds.  I like to add in a little bit of the tamari at this point too.  Let cook until the bok choy is just tender.
In a bowl combine tamari, honey vinegar and sesame oil.  Whisk together
Toss everything together in a large bowl, adding fresh herbs, enjoy!

I love making salad dressing, but for some reason I had never tried a Buttermilk dressing until last night.  It might be my new thing this summer...
Herbed Buttermilk Vinaigrette

• 1/4 c. Buttermilk
• 2T Apple Cider Vinegar
• 2T Olive Oil
• salt & pepper
• 4T herbs- I used mostly chives with some parsley and thyme too 
  

Put everything in a canning jar and shake it up!
So good with sweet spring lettuce and fresh radishes