Week 3 of 2025 Farm Share

Contents of my Week 3, 2025 CSA farm share received June 30, 2025:

Onions

Mini Lettuce

Garlic Scapes

Raspberries

Amaranth

French Breakfast Radish

Rat Tail Radish

Kale

How I used the contents of my farm share:

Raspberries: raw as is

Amaranth Stir Fry: amaranth leaves and stems, kale, onions, garlic scapes, Rat Tail radish

Salad: lettuce, garlic scapes, radishes, garlic scape and green onion vinaigrette

Pickled Garlic Scapes

Submitted By Cathy Burleson, Blessed Trinity Catholic Community

Week 2 of 2025 Farm Share

Contents of my Week 2, 2025 CSA farm share, received June 23, 2025:

Kale/Mustard Greens

Garlic Scapes

Red Sails Lettuce

Cucumbers

Strawberries

Red & Green Onions

Dill

Rat Tail Radish

How I used the contents of my farm share:

Strawberries: ate as is

Refrigerator Pickles: dill, cucumbers, garlic scapes

Burrito Bowls: lettuce, green onions, garlic scapes

Salad: lettuce, radish, green onions, garlic scape & green onion vinaigrette

Chicken Ravioli Bowls: steamed kale/mustard greens

Submitted by Cathy Burleson, Blessed Trinity Catholic Community

Sage, Star Anise, and Dried Calendula Tea

1/2 of a whole star anise

10 fresh sage leaves

2 tablespoons dried Calendula flower

4 cups water

Bring 4 cups of water to a boil in a medium-sized pan. While the water heats, grind the star anise with a mortar and pestle. Then add the sage to the mortar and bruise the leaves with the pestle.

When water reaches a boil, remove it from the heat, add all the solid ingredients, cover the pan with a lid, and let it steep for 20 minutes. Strain and serve.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired from a Facebook post by Pam Boespflug and how to use sage from the garden.

Easy Sourdough Starter

1 cup all-purpose flour, or whole wheat flour

1 1/8 teaspoons active dry yeast

1 cup warm water (100F to 110F degrees)

Stir the flour and yeast in a large glass bowl. Slowly whisk in the water until the mixture is smooth. Cover the bowl with plastic wrap and poke a few holes in the wrap with a sharp knife tip.

Let stand at room temperature until it smells sour and is bubbly, between 2 to 4 days. It usually takes me around three days.

When ready you can then make sourdough rosemary focaccia.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Michelle Anderson's "Sourdough Breads from the Bread Machine"

Garlic Scape and Green Onion Aioli

4 garlic scapes, chopped, discard buds

1 green onion, chopped green part only

2 tablespoons white Italian vinegar

3/4 cup prepared mayonnaise

Place all ingredients into a blender and process until the green parts are well blended into the mayonnaise. Place in a jar and refrigerate until ready to use.

Goes well as a salad dressing, dip, or a sauce in a bowl dish.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from an online recipe

Rhubarb Chutney

1 lb rhubarb, chopped

1 small red onion, finely diced

1/2 cup brown sugar

1/2 cup apple cider vinegar

1/4 cup raisins

2 tablespoons fresh ginger, grated

2 cloves garlic, minced

1/2 teaspoons red pepper flakes

1 teaspoon prepared mustard

1/4 teaspoon cinnamon

In a medium saucepan, combine all ingredients.

Bring to a simmer over medium heat, stirring occasionally.

Reduce heat to low and cook for 30 to 40 minutes or until thickened, stirring often.

Taste and adjust seasoning (more chili for heat, more sugar if too tart).

Cool and store in a jar in the fridge for up to 2 weeks.

Perfect with cheese, grilled meats, on toast, or as a condiment.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from an AI recipe.

Week 1 of 2025 Farm Share

Contents of my Week 1, 2025 CSA farm share, received June 16, 2025:

Rattail radish

Mustard/Kale Greens mix

Garlic Scapes

Violas

Red Sails Lettuce

Rhubarb

Green and Red Onions

Sage

How I used contents of my farm share:

Salad: lettuce, radish, violas, garlic scape and green onion vinaigrette.

Rhubarb Chutney: rhubarb, red onions

Sage, Star Anise, and Dried Calendula Tea: sage

Chicken, Sautéed Greens, and Quinoa Bowl: crispy sage, greens mix, garlic scape and green onion aioli.

Sourdough Sage Focaccia: sage

Submitted by Cathy Burleson, Blessed Trinity Catholic Community