Small Share:

Garlic Scapes, Mint & Tarragon, Kale, Baby Greens, Lettuce, Kohlrabi

Large Share:

Garlic Scapes, Mint & Tarragon, Kale, Bok Choy, Baby Greens , Lettuce, Baby Greens, Kohlrabi

Grilled Garlic Scapes

Our favorite way to enjoy scapes

Tarragon Aioli

Add a dollop over grilled garlic scapes. Creamy aioli gets a flavor upgrade with the addition of tarragon and lemon—a perfect condiment for grilled vegetables, meat, and sandwiches.

Kale Caesar Salad

A classic Caesar salad with the addition of kale

Roasted Kohlrabi

Roasted with garlic and parmesan cheese.

Shredded Kohlrabi Quick Pickle

Serve as a garnish or a salad.

Kohlrabi Slivers and Pea Shoots with Sesame Dressing

Japanese-inspired sesame-dressed salad

Clams Steamed with Garlic Scapes

Montauk Wild Oyster Company clams are now sold in our market.

Scapes are here! They can be grilled, sautéed, or blanched and blended into sauces like pesto or hummus.

Garlic scapes are a farmer's favorite. Scapes are the tender stems and buds of the hardneck garlic grown at Amber Waves Farm. They appear before the garlic bulb matures. We remove the scape about three to four weeks before harvesting, typically in early July each year.

Resembling elongated, coiled, curly green beans, the entire scape is edible, although the ends may have a fibrous texture. In terms of texture, they are reminiscent of asparagus. Their flavor profile is similar to that of green onions or scallions, yet less pungent than raw garlic cloves.

If you're looking for an easy side dish, grilling is a great option. Scapes can be placed directly on a grill or in a grilling basket. After washing and drying, cut off the dry ends, toss them in olive oil, and season with salt and pepper. Cook over medium heat until the scapes are crisp on the outside and tender inside, about 10 minutes.

Use in a frittata with some of the other greens in your box, or pair it with seafood — try our Clams Steamed with Garlic Scapes recipe, featuring local Montauk Wild Oyster Co. clams, now available in our market.

Here are a few additional suggestions to try:

• Make compound butter

• Sauté and add to a pizza

• Mix them in hummus

• Pickle them

• Add them to soup or omelets

Garlic scapes can be stored in the fridge in the crisper drawer or with the cut end in a shallow glass of water. Properly stored, they will last for two weeks. They can also be frozen, washed, chopped and stored in freezer bags. 

It’s crunchy lettuce season -- thinly shave kohlrabi and toss with baby greens - a match made in heaven :)

Hello from the fields,

We hope you’ve enjoyed your first taste of the splendor that has emerged from our Amagansett soils. For as many years as we’ve been doing this (this is our 18th season farming, our 17th at Amber Waves), the thrill and marvel of hauling in freshly harvested, crispy, pungent, flavorful vegetables from the fields hasn't faded. Harvesting vegetables we haven't handled since last season feels like being reunited with an old, familiar friend. Bok choy, it's been a minute, how have you been? The first harvests of the season are also the first time our new apprentices feel the joy and fulfillment of literally reaping what they've sown. Months of preparation are needed to reach the point of harvest, and since there's very little food coming out of the fields throughout the winter and early spring, there's an added novelty to these first CSA weeks of the season. And there's plenty more to come!

Over the last few weeks Katie and I have loved touring many of you around the fields and through our “back of house” operations in the greenhouse, barn (our apprentice classroom), and looking at our equipment. Walking the farm with CSA members answering your questions and showing you where your food comes from is one of our favorite things to do, so if you haven’t already come on a tour with us, please sign up for one soon! We’re so eager to share what goes on behind the scenes. 

Amanda + Katie + The Amber Waves Team

Small Share:

Green Garlic, Thyme, Kale, Baby Greens, Little Gems, Lettuce

Large Share:

Green Garlic, Thyme, Kale, Baby Greens, Pea Shoots, Little Gems, Lettuce, Kohlrabi, Radishes

Lemon Parmesan Kale Salad

Crushed croutons add a tasty, crispy topping

Kohlrabi Salad with Green Garlic, Parsley, and Spicy Baby Greens

This recipe is from Deborah Madison's amazing book Vegetable Literacy (beloved by farmers Amelia and Danielle), modified a little bit :)

1lb Kohlrabi

3 Scallions, thinly sliced

Two generous handfuls of spicy baby greens, chopped

Sea salt

2 tbsp olive oil

4 tsp lemon juice or rice vinegar

If the kohlrabi is young and tender, you don't need to peel it unless you'd prefer to. Cut the kohlrabi into a fine julienne—a quick and effective way to do this is to slice them thinly on a mandoline, then stack the slices and cut them into matchsticks. Toss the kohlrabi with the parsley leaves, scallions, spicy, and 1/2 tsp salt. Add the oil and lemon juice and toss again. Taste for salt, then serve.

Little Gems Salad with Warm Dressing

Make this with the green garlic in your box

We grow this specialty crop specifically for these early CSA boxes. You may like to know that Kohlrabi is high in vitamin C and vitamin B and is rich in potassium, copper, and manganese!

It is also known as a German turnip, a cruciferous vegetable with a mild flavor and the texture of a tender broccoli stem. Kohlrabi is not a root vegetable; it grows above the ground and is part of the kohlrabi stem producing long, leafy greens. We grow green and purple kohlrabi at Amber Waves Farm.  

Peel larger kohlrabi with thicker skin, but small ones are tender all the way through and do not need to be peeled. Cook and mash it instead of potatoes and top it with green garlic butter. Try it raw with hummus or marinate in lemon juice. When grated, kohlrabi combined with grated carrots makes a delicious slaw. Roasting kohlrabi in the oven with olive oil, garlic, salt, pepper and topping with parmesan is easy and delicious!

Use the greens! The leafy greens can be sautéed as kale or added to soups and stir-fries. Add the stems and leaves to soups and salads. Like all other brassicas, the kohlrabi greens are edible, just like the bulbs, and you can treat the leaves like kale or any other cooking green. 

Kohlrabi is low in calories and high in fiber, making it great for digestive health. It's also rich in vitamin C, potassium, and other nutrients like vitamin B6 and folate.

Store kohlrabi in the refrigerator. Kohlrabi will keep for two weeks. Eat the green within a few days.

Hello from the fields,

We hope you’ve enjoyed your first taste of the splendor that has emerged from our Amagansett soils. For as many years as we’ve been doing this (this is our 18th season farming, our 17th at Amber Waves), the thrill and marvel of hauling in freshly harvested, crispy, pungent, flavorful vegetables from the fields hasn't faded. Harvesting vegetables we haven't handled since last season feels like being reunited with an old, familiar friend. Bok choy, it's been a minute, how have you been? The first harvests of the season are also the first time our new apprentices feel the joy and fulfillment of literally reaping what they've sown. Months of preparation are needed to reach the point of harvest, and since there's very little food coming out of the fields throughout the winter and early spring, there's an added novelty to these first CSA weeks of the season. And there's plenty more to come!

Over the last few weeks Katie and I have loved touring many of you around the fields and through our “back of house” operations in the greenhouse, barn (our apprentice classroom), and looking at our equipment. Walking the farm with CSA members answering your questions and showing you where your food comes from is one of our favorite things to do, so if you haven’t already come on a tour with us, please sign up for one soon! We’re so eager to share what goes on behind the scenes. 

Amanda + Katie + The Amber Waves Team

Small Share:

Green Garlic, Green Goddess Herb Bundle (Chive Flowers, Mint, Oregano, Savory), Bok Choy, Kale, Baby Greens, Pea Shoots

Large Share:

Green Garlic, Green Goddess Herb Bundle (Chive Flowers, Mint, Oregano, Savory), Bok Choy, Kale, Baby Greens, Radishes, Spinach, Little Gen Lettuce

Amber Waves Green Goddess Dressing

Blend the green goddess herbs with 1 tbsp. of vinegar or lemon juice, 1/4 cup of olive oil, and salt and pepper to taste in a blender or food processor until well combined for a flavorful dressing. Add minced green garlic, if desired.

Green Garlic Butter

Chop the tender white and light green parts of the stalk and sauté with 1 stick of melted salted butter until your butter is fragrant and the garlic is tender. Pull from the heat and pour into a glass container. Use on roasted chicken, mix into boiled potatoes or any other cooked veg, or just eat it on bread :) 

Sautéed Bok Choy

This recipe would also work with raw or lightly sautéed pea shoots, and you could use green garlic instead of scallions and garlic cloves.

Lemon Linguine

This is a farmer's favorite! It's delicious to finish with pea shoots and fresh, local asparagus.

Chive Blossom Vinegar

Infuse chive flowers in white wine vinegar for a few days, and your vinegar will take on an inviting pink hue and develop a delicious onion flavor.

Quick, Easy & Delicious Tips: Green Garlic

Enjoy the whole green garlic stalk, which is actually the young garlic plant. Chop, mince, dice, and slice the white bulb and green stalk as you would garlic. Add chopped green garlic with roasted assorted vegetables. The green garlic will get crispy and even more delicious—it turns into delicious garlic chips!  

Here’s a favorite way to enjoy radishes - Eat them cold with green garlic butter and flaky sea salt.

Your green goddess herb bundle consists of chive blossoms, mint, oregano and savory.

Add your green goddess herbs to Greek yogurt or blend into hummus for a tasty radish dip.

Combine chopped green garlic with your herbs and blend with oil and vinegar for a flavorful dressing. The dressing would be delicious, drizzled over roasted sweet potatoes!

Hello from the fields,

And we’re back! And gosh it feels good. Last week we gave a little cheer for “leaf day,” a made-up holiday that Katie and I invented in our more solitary early days at the farm, when it felt like the remnants of the lingering winter stretched on forever, until the leaves finally sprung from every branch in the middle of May, bringing color and vibrancy back to the landscape.

Out in the fields the farm crew has been hard at work preparing for the launch of CSA this week. We have had a fairly cold and wet spring; thankfully, we’ve had enough dry windows to get into the fields with equipment to till, plant, and weed. The earliest crops of the season are often the most painstaking. Things grow slowly when it’s colder, meaning a radish crop that would be ready in 21 summer days might take almost twice as long to mature in the early spring. We do our best to give our young crops as much protection from the brisk temperatures as we can, trudging back and forth across the farm laying out acres of row cover that provides a few extra degrees of warmth for the fledgling seedlings underneath. Weeds also thrive under row cover, so every week we peel it back, weed/hoe/mechanically cultivate, and then drag it over once again, locating heavy sandbags every few feet along the edges to keep the wind from catching it like a sail. Happily, the spring is a mix of this tedious outdoor work in chilly conditions interspersed hours in the 70-80 degree greenhouses, where new crew members get to know each other, some of them making lifelong connections as Katie and I did as young farm apprentices back in 2008 (watch a video of last spring on the farm here!) This year’s crew is so far proving to be both joyful and driven. We welcomed back 11 members of last year’s crew to the team, along with six new apprentices from all over the country (more about our Apprenticeship Program here!)

As is tradition, the first box of the season contains a variety of luscious baby greens, pungent and peppery herbs, and fragrant green garlic. It’s salad season for the next several weeks as we track towards cukes and zukes and garlic scapes in June. We hope you enjoy this first box of the season; there’s so much great food and fun ahead - see you next week!

Amanda + Katie + The Amber Waves Team