May 1

Meadow Acre Gardens:

  • Chard/Kale mixed bunch

Community Food Collaborative:

  • French Breakfast radishes

  • Green garlic


  • Asparagus (Snead's Asparagus Farm--Caroline County)

  • Strawberries

Little House Green Grocery's Garden:

  • Spring mix (kale, arugula, lettuce, herbs)

From The Moosewood Restaurant Table by the Moosewood Collective

Socca with Garlic Greens Pesto

Makes 12 small crepes



2 TBSP olive oil, plus more for the pan

1 cup chickpea flour

1 cup water

1/2 TSP salt

1/4 TSP cracked black pepper

Pinch of saffron (optional)

1/4 cup sliced scallions

1 TBSP chopped fresh rosemary, thyme or oregano

Garlic Greens Pesto:

2 cups lightly packed snipped or sliced garlic greens

1/2 cup olive oil

1/2 cup chopped toasted walnuts

Pinch of salt

1/2 cup grated Pecorino Romano or Parmesan cheese


Garlic Greens Pesto: 

*This pesto can be made without cheese. If you're making a batch to freeze, don't include the cheese. 

Using scissors or a knife, cut the garlic greens into 1/2 inch pieces until have 2 cups, lightly pressed down. In the bowl of a food processor, whirl the greens for about 10 seconds. Add the rest of the ingredients and process to a rough paste. Add a couple of tablespoons of water, if needed, to keep things moving.


By hand or in a blender, mix the olive oil, chickpea flour, water, salt, pepper, and saffron until smooth and the consistency of heavy cream. Add a little more water if the batter is too thick. Stir in the scallions and herbs. 

Heat a tablespoon of olive oil in a small crepe pan, cast iron skillet, or non-stick pan on medium heat. Pour 2 generous tablespoons of the batter into the pan and quickly swirl the batter to make a small crepe. After about 30 seconds, when the crepe is set, flip it over and briefly cook the opposite side. Transfer the crepe to a plate and proceed with the next one, repeating until all the batter has been used. 

Spread the pesto thinly on the crepes, insert a sprig of dill, cilantro, or basil leaf, and roll into a narrow tube and arrange on a platter. 

From Yay! For Food recipe/food blog; modified for salad mix/chard

Serves 4-6


For the salad:

1 bunch asparagus (12 oz/18 stalks), hard stems removed and chopped into 1½ inch pieces

2 bunches radishes (10 oz/20 radishes), leaves removed and quartered *(see first note)

1 tbsp extra virgin olive oil

1 tsp dried oregano

Salt and pepper, to taste

5 cups (packed) chard and salad mix

1 avocado, diced

For the dressing:

½ cup (3oz) raw unsalted cashews **(see second note)

¼ cup extra virgin olive oil

1-2 garlic cloves

2 tbsp lemon juice

1 tsp Dijon mustard (I used whole grain)

Salt and pepper, to taste

¼-½ cup water


For the salad:

Preheat the oven to 400 degrees F. In a large bowl, combine the asparagus, radishes, olive oil, oregano, salt, and pepper until the vegetables are well coated.

On a large baking sheet (lined with aluminum foil for easy clean-up), spread the asparagus and radishes in a single layer and roast for 12-15 minutes, until vegetables are tender-crisp.

For the dressing:

As the vegetables roast, prepare the dressing by placing all the dressing ingredients, except the water, in a high-powered blender and blend until well-combined and creamy.

Slowly add in the water, a couple of tablespoons at a time, blending in between, until you get to the dressing consistency that you prefer. Taste and adjust to your flavor preferences. Set aside.

Put it together:

Place the roasted vegetables along with the spinach and avocado into a large bowl. Drizzle the desired amount of dressing over the salad and toss to combine. Enjoy.