May 4

From Florez Farms

  • Green Garlic

From Snead's Farm

  • Asparagus

From Schuyler Growers

  • Hydroponic Arugula

From Tricycle Gardens 

  • Scarlet Queen salad turnips
  • Mixed Herb bunches

From Agriberry

  • Strawberries


Green Garlic info


Green garlic can be used anywhere you’d use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.
Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets — once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You’re all doing that, right?

Asparagus with Green Garlic

from Cooking.NYTimescom


  • 1 small bulb green garlic that has formed cloves
  • 2 tablespoons extra virgin olive oil
  • 1 to 1 ½ pounds asparagus, trimmed and cut on the diagonal into 2-inch lengths
  •  Salt
  •  Freshly ground pepper
  • 1 tablespoon chopped flat-leaf parsley


  1. Separate the garlic bulb into cloves, remove the thick skins from each clove, and cut the garlic into thin slices.
  2. Heat the olive oil over medium-high heat in a large, heavy skillet. Add the asparagus and salt to taste. Sauté until the asparagus is tender and the skin has shriveled slightly, about five minutes. Add the garlic, and continue to sauté for another minute until the garlic is translucent. Adjust salt, add the pepper and parsley, and serve.

Arugula salad with turnips and strawberries


1 bunch of arugula
2-3 turnips, peeled and sliced
2 radishes, sliced
10 strawberries
1 Tbsp honey
3 Tbspns lemon juice
1 Tbsp mayo
a pinch of salt

Wash and cut arugula and place in a bowl. Slice turnips and sprinkle with salt. Rub and leave for 5 minutes. This is a quick pickling that takes the edge off of bitter or spicy vegetables. Rinse in water and squeeze out excess water. Place the slices on the edge of the bowl creating a border. While you are waiting for the turnips to ‘pickle’, make the dressing. Add honey, lemon juice, mayo and salt together and mix well. Pour over the arugula and turnips. If you like your arugula spicy and crunchy, add the dressing just before serving. I add the dressing at this stage to soften the bite. Garnish with sliced radishes and strawberries.