It's a slow start this year...
Up this week in your CSA box:
Green Garlic
Mint
Chives
Asparagus
Rhubarb
Salad Greens
2013 Dry Cannellini Beans
Side Track Tea: Tulsi. Oat, Nettle
Flowers
To prepare the beans rinse the beans first. Then soak them completely submerged in water overnight.
Boil the beans in fresh water for about an hour or until tender.
I like the beans cold with olive oil, mint, lemon juice, salt and pepper on toast or over pasta.
The green garlic can be used as you would use scallions or roasted lightly then pureed in a food processor. Add olive oil, salt and pepper and you've got a great salad dressing, pasta pesto and sandwich spread. Enjoy!
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