Broccoli - It's coming in strong right now! Chop up the leaves and saute for added nutrients.
Garlic - The freshest garlic you will ever eat! It's just been dug and hasn't been cured (dried) yet. Open it and peel it out of it's thick wrapper. It's so fresh, it makes it so easy to chop. I've been using recipes with lots of garlic and will often use a whole head in one meal (see recipe below).
Kale or Chard
Snow Peas - last week for these
Basil or Parsley
Shares have been a little light so far this season. We will make up for that when our summer crops start really coming in. Hopefully soon we'll have lots of tomatoes and other goodies!
Penne with Artichokes and Parmesan
1 (16 oz) box penne pasta
2 (9 oz) bags frozen artichoke hearts, thawed (I used canned)
6 cloves garlic, minced (or however many are in the whole head)
1 teaspoon salt
1/4 cup olive, divided
1 cup shredded Parmesan cheese, divided
1/2 cup torn fresh basil
Cook pasta according to package directions; drain pasta, reserving 1/2 cup pasta water. Saute artichokes, garlic and salt in 2 tablespoons hot oil in a large skillet 6-8 minutes. Remove artichoke mixture from skillet. Add 2 tablespoons oil and reserved 1/2 cup pasta water to skillet; bringing to a boil. Stir in pasta, artichoke mixture and 1/2 cup cheese. Top with basil and remaining cheese.