By Cecilia
It was wonderful to be able to see so many members at our town hall last week. It felt therapeutic in a lot of ways to speak with a larger audience about what we have been going through this winter. The last 5 months have been quite a roller coaster for all of us here. The anxiety of waiting for rain, the fear that it won’t come, the shock of spring approaching, and the acceptance of our drought all took their own tolls. Now that we have a water source all the excitement of a new season is creeping back in, but in a lot of ways I still feel like I’m recovering. Feeling the support of our Open Field community was a big step in that recovery process.
Last week we welcomed our newest crew member, AJ. Her enthusiasm is helping me get ready for the summer hustle. She and Sarah Beth planted all of our hoop house tomatoes, cucumbers, and peppers yesterday. The greenhouse is so full of starts that we are constantly playing an elaborate game of Tetris to fit everything in. I know they are tiny now but eating the first tomatoes feels so close I can almost taste it!
This Week’s Pick List:
Eggs
Rhonda Beets
Cortland Yellow and Monastrell Red Onions, Matador Shallots (We recommend storing the red onions in the fridge even though they are cured. They are starting to fade.)
Kossack Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Joan Rutabaga
Finale Fennel
Evergreen Hardy Scallions
Green Garlic
Dazzling Blue Kale
Ruby Red Chard
Joi Choi
Rosalba Radicchio
Parsley and cilantro
Regiment Spinach
Lettuce Mix
Tea Blends (We will offer a bag of tea each week!)
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
Alice Waters’ Spaghetti with Green Garlic Recipe
Salt
1 pound spaghetti
1/3 cup extra virgin olive oil
3 heads green garlic (or 4 cloves regular garlic), thinly sliced
1 tablespoon chopped parsley
small pinch of red pepper flakes
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.