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