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  • Hepworth Farms

June 11 - What's in the Box

Peas, Escarole, Artisan Lettuce, Lambsquarters, Turnips, Fresh Carrots, Dill, Garlic Scapes, Potatoes, Onions, Shallots, HERBS. Local Hudson Valley Farms (IPM/Not organic) Apples and Greenhouse Tomatoes


Greetings from the Hudson Valley! We are picking two springtime delicacies: a special wild green called Lambsquarter, garlic scapes, and sugar snap peas. If you find that any of your greens have wilted, don’t worry, they can be revived by after washing them in cold water, put them in the fridge.


Escarole: Your green this week is escarole. It has a slightly bitter taste and can be enjoyed chopped fine in your salad, or it can be grilled, sautéed or braised. Always a treat with white beans and garlic. If you parboil the escarole before sautéing the flavor is smoother and less bitter. Traditional Italian preparation would be to saute with garlic

and red pepper flakes in EVO. Last night, I sautéed with garlic scape and dill and I enjoyed it so much we decided to include the garlic scape and dill in this share.


Sugar Snap Peas: Enjoy the peas in the pod of this spring delicacy. Hint: Do not overcook. Simply, heat the olive oil in a sauté pan over medium-high heat. Add the sugar snap peas, salt and pepper and sauté, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Snap peas have a pleasing sweet flavor that also pairs well

with Asian seasoning (ginger, soy sauce). I love to eat them raw. To remove the “string” use the tips of your fingers, snap off the stem end of the pea toward the top seam, pull the disconnected stem end to remove the string, much as you would unzip a zipper.


Lambquarters: This wild weed is a seasonal treat here! We are happy to pick them young and tender as your special green for your Farm Share today. If you find your lambsquarters have wilted, please don’t worry, they are fine. Please eat them sooner than later (mostly because they are packed with nutrition). There are lots of recipes available on the internet. You can substitute in any recipe calling for spinach or chard (without the oxalic bite). I like them simply sautéed with thyme (or tarragon if you have it), onions or chives, salt and pepper. I saw a Lambsquarter Breakfast Ramekin that looked really good, although simply prepared in an omelet is a delicious quick breakfast.


Bunched Carrots – We picked our yellow carrots for you today. Please remember that your Carrot greens are edible. They have a sweet earthy flavor that is reminiscent carrots, with a fresh parsley finish. They make excellent pesto. Sprinkle them in your salad, soup or smoothie.


Japanese Turnips: we love Hakurei Turnips. This Japanese variety is referred to as a salad turnip. It has a crisp delicious raw flavor and will brighten your salad. It also has a great sweet nutty flavor when sautéed with the greens.


Artisan Lettuce: We grow 28 varieties of lettuce and they have been selected over many years looking for both tasty and colorful varieties. You should be getting one green and one red variety.


HUDSON VALLEY GROWN: Our local selection that is from nearby farms (they are NOT organic, they are grown with IPM practices with trusted farmers) are EMPIRE Apples are from our cousin Mark’s farm (from the 2019 season); and we are providing tomatoes from Chris’s Greenhouse, a young farmer who Amy works with.


Seasonings: DILL: As an herb it pairs well with seafood and fish, especially salmon. It can also be used to flavor eggs, salads, potatoes, white sauces, meats, and veggies (escarole, carrots, peas, etc.) Garlic Scapes: They might be something of a mystery to many, but garlic scapes are worth getting to know. They're twisty, curly, bright green stems that shoot up from garlic bulbs this time of year and can be substituted for garlic in recipes and much more! Lavender: the fragrance of this fine herb is soothing (put the bunch under your pillow). Long known to have medicinal qualities, it is also pleasant in desserts. Blended with other herbs (mint, oregano, chives) will make a marinade for salad dressing or meats. Mint not sure whether you will get Peppermint or Spearmint, both can be used to make hot or cold tea.and can be used to brighten your salad or of course in a refreshing mojito cocktail. Oregano is the Italian herb of choice and pairs well with tomato-centric recipes, as well as olive oil-based dishes. The Garlic Chives aka Chinese Leeks really is the ingredient in a good stir fry. It also can be used with or instead of onions in dishes.


Have fun with your herbs. Having fresh herbs will turn most veggie dish into a tasty treat. Of course, pairing and understanding how much to use is a life-long culinary exploration. What you don’t use, you can always freeze.


Sometimes we will have to make last minute substitutions so the list may not be 100% correct – but close. We look forward to growing for you and thank you for supporting local Hudson Valley farms!

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