Tag: Recipes

CSA Newsletters

Week 2: June 12, 2024

Angela Smith

Things have been moving right along on the farm, pretty much right on schedule, which is a bit out of the norm. I think we’ve gotten better at prioritizing what needs to be done (i.e., the vacuuming can wait, but transplanting the peppers cannot!) and we are also getting more efficient at tasks as we come up with new ways of doing things. “Why didn’t we think of this before?!” we are asking ourselves often enough these days. Perhaps most importantly is that Mother Nature has been helping a lot this year by keeping the temperature at just the right spot for it to pleasant to work outside all day and by sending us regular rain. I am actually hesitant to even say anything about the rain as I don’t want to jinx us; last year Simon and I spent 80 hours watering and we’re not anxious to repeat that again!

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CSA Newsletters

Week 1: June 5, 2024

Angela Smith

Welcome to Season 3, Week 1 of Middle Fork Farm’s Community Supported Agriculture! We have had a wonderful spring here on the farm with well-timed rains, plentiful sunshine – until the last week, that is! – and time to wander around and enjoy the awakening of Mother Nature. Everything is so lush this year, both in the production field and all around it, and we wonder how much greener things can actually get. I am reminded of the common saying that we gardeners love to pull out when we’re talking about the growth of our perennial plants (some of you have heard me say this before): the first year they sleep, the second year they creep, and the third year they leap. After a steep learning curve these past two years and beginning on year three now, I have a feeling that our CSA will be like that, too. Thank you for joining us and enjoy!

Continue reading “Week 1: June 5, 2024” →
Green Garlic

Green Garlic

Angela Smith

Potato Asparagus Salad with Green Garlic // Uses Asparagus, Green Garlic, Potatoes // Vegetarian

Radish Top Pesto with Garlic Scapes and Goat Cheese // Uses Garlic Scapes, Green Garlic, Mint, Radish Greens // Vegetarian

Spring Salad with Lemon Cream, Chives, and Green Garlic // Uses Green Garlic, Chives, Lettuce
// Vegetarian

Spring Vegetable Pizza from Raleigh’s Hilltop Farm // Uses Asparagus, Chive Blossoms, Green Garlic, Radishes // Vegetarian

8-ounce Pillsbury Crescent dough sheet
8-ounce package cream cheese
1/4 cup Greek yogurt
3 tablespoons minced chives
1 green garlic stalks, minced
1/4 teaspoon garlic powder
1/2 bunch asparagus, shaved
1 bunch radishes, halved and thinly sliced
5-10 chive blossoms, separated
Flaky sea salt

  1. Preheat oven to 375 degrees F.
  2. Roll out crescent dough onto small baking sheet (9×13”). Bake for 10-15 minutes until golden brown. Remove from oven and let cool for 30 minutes.
  3. In a small bowl, combine cream cheese, yogurt, chives, green garlic and garlic powder. Season with salt and pepper.
  4. Once crescent dough crust is cooled, spread cream cheese mixture over crust.
  5. Add all veggies and sprinkle with salt. Cut into slices or squares, and serve immediately.

Stir-Fried Baby Turnips with Spring Onions, Green Garlic, and Tofu // Uses Green Garlic, Salad Turnips, Scallions // Vegetarian

Mizuna

Mizuna

Angela Smith

Garlicky Roasted Potatoes with Wilted Greens and Bacon Gremolata // Uses Garlic, Mizuna, Parsley, Potatoes, Thyme

Mizuna Salad with Peanuts // Uses Chives, Mizuna // Vegetarian

Simple Mizuna Salad with Radishes // Uses Mizuna and Radishes // Vegetarian

Stir-Fried Mizuna // Uses Mizuna // Vegetarian
From Johnny’s Selected Seeds

1 bunch Mizuna (approximately 12 oz.), cut into 2 to 4″ pieces
1 Tablespoon oil (like peanut, grapeseed, or coconut)
Salt, soy sauce, tamari, or Bragg’s coconut aminos to taste

1) Heat wok or skillet over high heat for 1 minute, then add oil.
2) Add Mizuna and cook for 1–2 minutes, until just tender but not overcooked
3) Season to taste with soy sauce or salt and serve.
Note: The Mizuna also may be steamed for a few minutes rather than stir-frying.

Chives

Chives

Angela Smith

Asparagus Radish Salad with Honey-Mustard Dressing // Uses Asparagus, Chives, Radishes, Spinach // Vegetarian

Buttered Radish Toast // Uses Chives, Chive Blossoms, Radishes // Vegetarian

Chive Blossom Vinegar // Uses Chive Blossoms, Chives // Vegetarian

Mashed Parsnips // Uses Chives, Parsnips // Vegetarian

Mizuna Salad with Peanuts // Uses Chives, Mizuna // Vegetarian

Potato Leek Soup // Uses Chives, Garlic, Leeks, Potatoes, Thyme // Vegetarian (if you use veggie broth)

Spring Salad with Lemon Cream, Chives, and Green Garlic // Uses Green Garlic, Chives, Lettuce // Vegetarian

Spring Vegetable Pizza from Raleigh’s Hilltop Farm // Uses Asparagus, Chives, Chive Blossoms, Green Garlic, Radishes // Vegetarian

8-ounce Pillsbury Crescent dough sheet
8-ounce package cream cheese
1/4 cup Greek yogurt
3 tablespoons minced chives
1 green garlic stalks, minced
1/4 teaspoon garlic powder
1/2 bunch asparagus, shaved
1 bunch radishes, halved and thinly sliced
5-10 chive blossoms, separated
Flaky sea salt

  1. Preheat oven to 375 degrees F.
  2. Roll out crescent dough onto small baking sheet (9×13”). Bake for 10-15 minutes until golden brown. Remove from oven and let cool for 30 minutes.
  3. In a small bowl, combine cream cheese, yogurt, chives, green garlic and garlic powder. Season with salt and pepper.
  4. Once crescent dough crust is cooled, spread cream cheese mixture over crust.
  5. Add all veggies and sprinkle with salt. Cut into slices or squares, and serve immediately.

Summer Savory Sausage Rolls // Uses Chives, Garlic, Parsley, Shallots, Summer Savory or Thyme