CSA Share Week 1

What to expect in your CSA

Pomegranate Crunch / Newham Lettuce

Microgreens (Red Russian Kale, Red Mustard, Bok Choi, Mizuna)

Spring Garlic

Onion bunch (parade and red geneva)

Mint

Radish (French breakfast)

Alice Waters’ Spaghetti with Green Garlic

Ingredients

• 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

• 1. 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.

• 2. 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.

• 3. 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.