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Week 1

Hello friends! Here's the details for your first weekly CSA basket...


- Pasture-raised Berkshire pork chops

- Garlic Scapes

- Swiss Chard

- Kale

- Radishes

- Lettuce

- Mixed salad greens

- Shiitake mushrooms

- Herbs: Chives, Mint, Sage

Some ideas of what to do with it:

Dinner: Grilled or braised pork chops, rubbed with chopped sage, salt and pepper. Serve topped with sliced shiitake mushrooms and diced garlic scapes, sautéed in butter or olive oil. Salad with lettuce and sliced radishes, tossed with a dressing of olive oil, apple cider vinegar, salt pepper and chopped chives. If you're grilling those chops, maybe try a foil packet of Swiss chard (cut into big pieces) with some garlic scapes and butter.

OK, now I'm getting hungry. :)

Later in the week: A nice soup with a chicken or vegetable broth base, add diced pieces of your leftover pork chops, Swiss chard or Kale, scapes (your co-workers may be beginning to wonder about your breath by now) and any leftover mushrooms (this is the best use for the mushroom stems, as they are woodier than the caps, but still full of flavor and nutrients).

Other ideas: Mint mojitos might be nice, or maybe try these savory mint pork chops. The garlic scapes can be used in place of garlic cloves in just about any recipe, but there are lots of other great uses for scapes, such as this garlic scape pesto, or these garlic scape pickles. If you're looking for some lacto-fermented goodness, try scapes along with radishes for an extra spicy and healthy treat.

Let us know what ideas you have too, please! If you want to email a recipe that you enjoyed, we can highlight it in a future post. Photos are great too - if you want you can share with us on instagram and tag @SollohubFamilyFarm.

We hope you enjoy preparing and and eating as much as we do growing! Thanks as always, and we look forward to seeing you in the morning! 9-11am, front porch, 135 Crystal Lake Road, Averill Park, NY 12018.

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