Monthly Archives: May 2019

Week #2, May 30/31, 2019

Biscuits with green garlic.  Make your favorite biscuit recipe, but add lots of sliced scallions or green garlic. 

Food as love

Our daughter Sophie came home from college for a week before starting a summer internship in Minneapolis.  This is her first summer living away from home. Her visit fell during my busiest week, as we prepared for the first CSA delivery.  My head was spinning with all the details.  After watching us race around, she offered to cook dinner, a throwback to our ‘Wednesday night challenge.’  A few years ago, I challenged Sophie and Ari to cook dinner every Wednesday night.  Actually, it was a command.  On Wednesday, I am busy getting ready for the CSA pack and don’t have time for much else.  The kids were young teens but they took this seriously, making lasagne and other sophisticated meals.  Our kids know how to cook, and have been kitchen helpers since they were young.

For dinner, Sophie made us green garlic biscuits, turkey sausages and a huge mixed lettuce, spinach and arugula salad.  I was thrilled for the help and pleased with her competence.  During her school break this past winter, we sat down with my recipe folder and picked out favorites, choosing a list of 15 recipes she wants to learn.  We accomplished a dozen before calling it quits.  The fridge was stuffed with food and we were sick of cooking.

During the current visit, we added a few more favorites to her repertoire, including Penne with Spinach and Green Garlic.  Tonight, this became the first meal she cooked at her new home in Minneapolis!  The night before leaving, she regretted that we didn’t have time to make her favorite Rhubarb Pudding Cake so I got up early and baked one to send with her when she left.  She wasn’t going to starve on the drive with a rhubarb cake in the car.

Food is central to our family life, so it’s not surprising that I mother my kids with food.  I bet some of you do too.  Beth

Rhubarb Custard Cake, so good warm from the oven.  I’ll type up my recipe and post it in the Facebook page this week.

Sophie’s Penne with Spinach and Green Garlic, with chicken sausages mixed in.

Sophie and Beth (with Steve and Ari off-camera) at our favorite restaurant because it’s OK to eat out sometimes too.

Speaking of food love …

You folks have posted so many amazing dishes and recipes on our Facebook discussion page!  I am in awe, but have been too busy to chime in.  I counted at least 15 rhubarb recipes plus loads of vegetable dishes.  It’s a closed Facebook group, just for our CSA membership.  Go here to join.  Take a look at last week’s posts; many will be useful with this week’s produce.

Veggie List & Veggie Notes
Week #2, 5/30/19
– Weekly shares
– Every-other-week/ green group

Asparagus, ~1 lb
Bok choy, 1 large
Spinach, 1 bunch
Button mushrooms, 12 oz
Red leaf lettuce
Arugula, 1 small bunch
Salad radishes, 1 bunch
Green garlic, 1 bunch
Rhubarb, 1.5 lb

Next week’s box will probably contain asparagus, spinach, escarole, shiitake mushrooms, white salad turnips, Romaine lettuce, scallions.

See last week’s newsletter for storage and cooking information for these vegetables:
Asparagus, spinach, lettuce, arugula, salad radishes, green garlic, rhubarb

Asparagus – This week’s asparagus is from our farm and from LOTFOTL Farm in Elkhorn, run by our friends Tim Huth and April Yuds.  Tim is managing an organic asparagus field that’s larger than they need, and that they don’t have enough helpers to pick.  Our asparagus is less productive this year because of Japanese beetle attacks last summer.  We have the perfect joint solution; Steve, Karen and Kristin went down this week and harvested the asparagus, to deliver to you folks.  This week’s delivery is about half our crop and half LOTFOTL.

Bok choy (large rosette with thick white stems and green leaves) – This Asian green is good for stir-frying or sautéing or in soup.  You can think of the stems and leaves as two separate vegetables.  The stems require longer cooking.  The leaves will cook almost as quickly as spinach.  Bok choy stores well, so feel free to pull off leaves as you need them, or use the whole head at once.  Refrigerate in a plastic bag or other container.

Button mushrooms – These organic mushrooms are from Hidden Valley Mushrooms from Wisconsin Dells.  We bring in mushrooms from Mary every spring, because I think they combine so perfectly with our spring vegetables, for salads, quiches, etc.  
Storage: Here are Mary’s suggestions for storing the mushrooms:
– Store separate from leafy greens, which hasten mushroom aging.  
– If storing for more than a few days, remove from the box and store in a paper bag with holes punched in the side.  Keep dry.  
– Don’t wash to clean, just wipe with a damp cloth.

Storage Tip – Rhubarb

Rhubarb is so easy to freeze for later use in muffins, cakes, stewed rhubarb, etc.  Wash and dry your rhubarb stalks.  Chop into the size pieces you want.  Put in a freezer bag or container and place in the freezer.

That’s it!  No blanching, no need to spread on a cookie sheet.  The frozen chunks will stick together but are easy to break apart by slapping the bag of frozen rhubarb against your counter.


Visit our 2019 Recipe Log or our 2018 Recipe Log or join our Facebook discussion group.

LOCAL THYME/ Comforting Classics
Rhubarb Cream Scones
Asparagus Mimosa with Radishes, Capers, and Green Garlic Vinaigrette
Bok Choy and Tofu Fried Rice with Sesame Oil
Tortellini en Brodo

LOCAL THYME/ Outside the Box Recipes
Rhubarb Butter Glazed Bok Choy and Radish
Miso Roasted Asparagus
Coconut Curry Glass Noodle Soup with Bok Choy, Mushrooms, Radish and Chicken or Tofu
Roasted Trout, Radishes, and Asparagus on Wilted Spinach and Radish Greens

LOCAL THYME/ Quick & Easy Meal
Spinach, Arugula, and Radish Salad with Feta and Tuna or Chickpeas


Takes 15 minutes.
Serves 2-4.

1 head bok choy, sliced thinly (stems and greens)
1 bunch radishes, greens removed, cut into matchsticks
2 green garlic, white and pale green parts, minced
1/2 cup roasted and salted cashews, roughly chopped
1/4 cup white or black sesame seeds (or a mixture)
Noodles from 1 package of beef ramen

5 tablespoons vegetable oil
1 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
2 tablespoons honey
Flavor packet from 1 package of beef ramen
Pinch Kosher salt

  1. In a large bowl, combine bok choy, radishes, green garlic, cashews, sesame seeds and ramen noodles. Toss to combine.
  2. In a small bowl, whisk together all dressing ingredients until smooth and uniform. Pour over bok choy mixture and stir well to evenly coat. Let sit 15 minutes before eating.

Inspired by Smitten Kitchen
Because this is a sheet pan quiche, it’s a little trickier to use store bought pie crust.  I promise you that following the techniques below, you can make pie crust from scratch, but if you really don’t want to or don’t have the time, you could do this quiche in two store-bought frozen 9″ pie crusts.  Trader Joe’s has really stellar frozen pie crust!  You can also go crustless entirely and just make a delicious egg bake in a well-greased pan.

Takes 1 hour, 45 minutes if making the crust from scratch (much of it inactive) or 45 minutes with store-bought (or no) crust.
Serves 12-16.

Pie Crust:
1 cup butter (2 sticks)
1 cup water
2-1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt

2 tablespoons butter
2 green garlics, white and pale green parts only, minced
12 ounces button mushrooms, sliced
2-3 cups arugula, roughly chopped
2-3 cups spinach, roughly chopped
2-3 cups radish greens, roughly chopped
1/4 cup water
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
6 ounces cream cheese, softened
2/3 cups whole milk
6 large eggs
1 cup shredded cheddar cheese
1/2 cup finely grated parmesan

  1. Begin preparing your crust (if you plan to make it; if you don’t skip to step #8). Cut the butter into small cubes and place in the freezer until ready to use. Fill measuring cup with 1 cup cold water and place in the freezer.
  2. In a large bowl, combine flour, sugar and salt. If you have a food processor, combine flour, sugar and salt in there. This is my favorite way to make pie crust and it whips up in a snap!
  3. Add butter to bowl and use your fingers to incorporate the butter into the flour (or add it to the food processor and pulse until the butter is mostly broken up). You will pinch the butter cubes into smaller pieces until they are about the size of peas and uniformly incorporated. Some pieces of butter will be small and some will be larger; that’s absolutely fine!
  4. Remove†the water from the freezer and pour in half. Use a rubber spatula to press the dough together. If it’s still dry (it likely will be) continue to add water until the dough comes together. You may need to knead with your hands a little bit. (Here is where a food processor comes in great, turn the food processor on as you pour in about 3/4 cup of water and just leave it running until the dough begins to come together. It should take about 30 seconds, add a little more water if it seems to not be coming together).
  5. Wrap pie dough in plastic wrap and place in freezer for 20 minutes or in the fridge overnight.
  6. Remove dough from the freezer and roll out to an approximately 12×16-inch rectangle. Carefully, fold it in half and then in half again. Move the dough to a 10×14-inch baking sheet and unfold. Press gently into pan. Remove any excess dough from the edges. Prick the crust with a fork and place pan in the freezer.
  7. Preheat the oven to 425 degrees and while you wait for it to preheat, begin slicing your mushrooms and chopping your greens!
  8. Once the oven is preheated, line your pie crust with foil and fill with pie weights (or dried beans or rice you don’t plan to cook). Bake for 20 minutes. Remove the foil and weights and bake 5 minutes longer. If using store-bought crust, follow package directions for pre-baking.
  9. While the crust bakes, melt the butter for the filling in a large, deep saute pan (the larger the better, you’re going to be throwing a lot of greens in here– if you don’t have a large saute pan use a soup kettle) over medium low heat. Add the green garlic and cook for a couple minutes until fragrant. Add mushrooms and saute until soft, about 10 minutes more. Add all the greens, water, salt, pepper and red pepper flakes to your pan. Saute until the greens are well wilted.
  10. In a large bowl, beat softened cream cheese with a wooden spoon until smooth. Add the milk and whisk until smooth. Add the eggs, two at a time, again whisking until smooth after each addition. Stir in sauteed mushrooms and greens along with the cheeses.
  11. Pour filling into the prepared, prebaked crust and bake until filling is set, about 30 minutes.


Print Friendly, PDF & Email

Week #1. Let’s get started!

Simone leads a windswept rhubarb harvest, while she and Raul (back, right) train new employees.  Our training program is simple.  We pair new employees with experienced folks, and have them work side-by-side.  There are so many details when you grow 40 crops and 400 varieties.  We are fortunate to have enough returning employees to outnumber the new people 2:1.  That eases bringing new people on board during the spring rush.

First Delivery!

Welcome to our CSA!  Deliveries begin this week for:
– Weekly members,
– Every-other-week/ purple group
– Sampler/ moon group
Go here to check the delivery schedule for other shares.

Things you need to know.

♦  We post this newsletter/blog each Wednesday night, with a list of veggies for the week, quantities, information about storage and preparation, news of the farm, recipes, and a forecast for the next week’s box.  We alert you by email on Wednesday night once the newsletter is posted and ready to read.
♦  Want earlier notice of what will be in the box?  Check the sidebar on our website homepage around 7 p.m. on Wednesday night.  I’ll post the list under “Box Contents.”  I also provide a tentative list for the following week in the Veggie List section of this newsletter.  The next week’s list is rarely complete but the items listed are ones we feel confident about.
♦  EOW, sampler and weekly members, we assume you read all the newsletters, even on your “off” weeks.  This newsletter (and our emails to you) are our means to communicate with you.
♦  The first few boxes of the season are often the lightest.  EOW members, do not worry that you have signed up for the wrong share!   Our deliveries get heavier and more abundant as the season progresses.
♦  We will sometimes write “OR” in the produce list, e.g. green leaf OR red bibb lettuce.  You will receive one of these crops.  All the boxes at each site are identical; we pack the same crops for all the members at each site.  Please don’t open other members’ boxes.
♦  Wash your produce well this week to remove grit.  It has rained a lot lately, driving grit into the asparagus and anything that forms a head (lettuce, arugula, spinach).  Our crew took extra care with washing but expect to wash everything.  You should always wash your produce!
♦  On Thursday, we deliver CSA boxes to Evansville, Fitchburg, Madison, McFarland, Middleton, Oregon and Verona.
♦  On Friday, we deliver CSA boxes to Brookfield, Janesville, Mequon, Milwaukee, Waukesha and Wauwatosa.

Veggie List and Veggie Notes
May 23/24, 2019 (Th/Fri sites)

Asparagus, 0.6 lb
Spinach, 1 big bunch, ~1.5 lb
Green leaf lettuce, 1
Arugula, 1 bunch
Salad radishes, 1 big bunch
Green garlic, 1 bunch
‘Goldrush’ russet potatoes, ~3 1/2 lb
Rhubarb, ~2 lb

Next week’s box will probably contain asparagus, spinach, button mushrooms, lettuce,  green garlic, bok choy, salad radishes, and rhubarb.

Asparagus – The asparagus is growing slowly because of the chilly weather, especially the cold nights.
Enjoy this spring treat!  Your asparagus will be green or purple.  The purple variety turns dark green when cooked.  Its flavor is almost identical to normal green asparagus.  Wash your asparagus thoroughly to remove hidden grit.  Submerge in water with the tips pointing down, soak briefly, then swish vigorously and pull out of the water.  The draining action helps pull the grit out of the asparagus tips.  Repeat several times.
Storage: Asparagus is perishable, so eat it as soon as possible.  Store in a paper towel, cloth or paper bag, then wrap loosely in a plastic bag.  The paper bag protects the asparagus tips from direct contact with the plastic bag.  The plastic bag keeps the asparagus from wilting.
Preparation: We snap our asparagus at harvest, rather than cutting.  Therefore, there is no need to snap the stalks to remove fibrous ends.  For the same reason, it is not necessary to peel the asparagus stalks.  It’s OK to trim the cut end a bit.
Cooking:  If your asparagus stalks vary greatly in size, you will want to cook the thicker ones longer.  Put an empty steamer pot over water, and bring the water to a boil.  Add the asparagus.  Cover and steam over medium heat until just tender.  Use two forks or a spatula to turn the asparagus during cooking, rotating the bottom spears to the top.  Drain and serve.  Alternatively, you can lay spears flat in the bottom of a broad pan, with ½ inch of water.  Also excellent broiled or grilled.  Good dressed with vinaigrette, or with lime juice, salt and pepper.

Lettuce and spinach – Wash your greens to remove grit splashed into the heads by rain.  Cut to the size you like, submerge in water, swish gently, then pull from the water and drain in a colander.  Some weeks, you will need to repeat in fresh water.  I find it useful to use a kitchen tub for this job, so you don’t have to run an entire sink of water.
Storage hint – To extend the storage life of your tender greens, wash them, dry in a salad spinner, then store in a dry container or bag.  Lettuce, spinach and arugula last much longer when handled this way.

Arugula – (bunch of green leaves with pungent scent) – This is a spring treat!  Arugula is good mixed with lettuce or spinach in salads, or added to cooked dishes such as lasagne or quiche.  I love it on sandwiches.  This arugula is thin-leaved and tender and will not store for long.  Eat soon.  Cover and refrigerate.

Salad radishes – These are so good right now; tender, crisp and not too spicy.  They are great in salads or thinly sliced on sandwiches.  A few years ago, I was served open-faced radish and butter sandwiches on toast and was impressed with how tasty they were.  Use good quality butter.
Storage: cover and refrigerate.

Green garlic (looks like scallions, tastes like garlic) – Last fall, we planted garlic cloves that grew into the stalks we harvested this week.  If left to grow until mid-summer, the slim white bulb on this week’s garlic will divide and form the usual cluster of cloves in a garlic bulb.  This year’s green garlic is robust.
Preparation: Green garlic is more pungent than scallions, so slice thinly and use sparingly when raw.  It mellows when cooked.  Chop and add to any cooked dish that would benefit from garlic.  Use the white bulbs and pale green stems.  Avoid the dark green stems and leaves, as these are fibrous.

‘Goldrush’ russet potatoes –  Please refrigerate these potatoes.  They are in great shape now but will sprout within days if stored at room temperature.  They’ve been stored all winter and want to grow.  Store in a paper bag to protect from light, even in the fridge.  We grow everything we send in our CSA boxes except potatoes and mushrooms, both of which we buy from organic growers that we trust.  We purchased these potatoes from Jesse Perkins at Vermont Valley Farm.  ‘Goldrush’ are good all-around potatoes with outstanding flavor.  With the predicted weather this weekend, you might want to make potato salad!  Jesse says the potatoes have a higher sugar content because of starch to sugar conversion during cold storage.  The potatoes taste a bit sweet, and will blacken slightly when fried.  It’s a harmless color change due to the sugar conversion.

Rhubarb – Refrigerate in a plastic bag.  FYI, 2 lb of rhubarb yields 6 – 6.5 cups when chopped.
Stewed rhubarb:  This is the simplest way to prepare rhubarb.  Chop rhubarb into one inch chunks.  Stir over medium heat with a small amount of water in the bottom of the pan.  The rhubarb will release moisture as it cooks.  Stew until it softens and falls apart.  Sweeten to taste with honey or sugar.  Eat warm on its own, over vanilla ice cream, on pancakes, etc.

Recipes from chef Pat Mulvey at Local Thyme

Comforting Classics
Quinoa Salad with Spinach, Radishes, and Green Garlic Dressing
Turkey, Arugula and Cranberry (or rhubarb) Chutney Wraps
Rhubarb Sorbetto
How to make a great salad

Outside the Box Recipes
Velvety Lemon Pasta with Spinach
Green Garlic Arugula Pistachio Pesto
Caramelized Rhubarb
Spinach Salad with Rhubarb Vinaigrette

Quick and Easy Recipe
Hummus, Radish, Spinach and Arugula Pesto Wraps

Recipes from Lauren


Takes 45 minutes
Serves 4

4 eggs
1 pound russet potatoes, peeled and cut into rough 1-inch pieces
1 teaspoon Kosher salt plus more for seasoning
Lettuce, washed and cut into rough pieces
1/2 pound asparagus, cut into 1-inch pieces, steamed
2 5.5-ounce cans Italian or Spanish tuna, packed in olive oil, drained and shredded
2-4 radishes, very thinly sliced
2 tablespoons capers
1/4 cup favorite olive, preferably kalamata or nicoise, optional
Freshly ground black pepper

Creamy Green Garlic Dressing:
3 green garlic, white and pale green part only, minced
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
3/4 cup olive oil

  1. Bring a medium pot of water to a boil. Carefully lower eggs into water using a slotted spoon. Cook for 9 minutes. Remove to an ice bath for a couple minutes so they are easy to peel.
  2. Refill pot 1/2 full with water along with 1 teaspoon salt and bring to a boil. Add potatoes and boil for 10-15 minutes until potatoes are soft and easily pierced with a fork but not beginning to fall apart.
  3. While cooking, peel and slice hard-boiled eggs.
  4. Whisk together green garlic, vinegar and mustard together in a small bowl until smooth. Slowly drizzle in olive oil while whisking mixture until dressing becomes emulsified (thick and creamy).
  5. When ready to serve, combine lettuce and arugula into four bowls. Top with eggs, potatoes, steamed asparagus, tuna, radishes, capers, and olive oil. Drizzle with dressing and season with salt and freshly ground black pepper.

Adapted from Bon Appetit

Takes 30 minutes
Serves many

2 tablespoons butter
2 green garlic, white and pale green parts only, minced
1 bunch radishes, roots shredded and greens, roughly chopped
Spinach, roughly chopped
1 teaspoon Kosher salt
8-ounce cream cheese
2 ounces Parmesan cheese (about 1 cup)
1/2 teaspoon freshly ground black pepper

  1. Melt butter in a medium saucepan. Add garlic and saute for 1 minutes over medium heat until very fragrant. Add radishes and cook, tossing, until well-coated in butter, 1-2 minutes longer. Add spinach and radish greens along with salt. Cook until wilted and most of the liquid is cooked off., 5-10 minutes. Add cream cheese and cook until melted. Stir in Parmesan and pepper until melted and creamy. Taste and adjust seasonings.
  2. Serve warm with toast, in a bread bowl or with crackers.


Print Friendly, PDF & Email
© Copyright Tipi Produce
14706 W. Ahara Rd., Evansville, WI 53536
608-882-6196 (phone/fax), email hidden; JavaScript is required