It seems spring hasn't fully committed yet, but we are starting to see some local spring green garlic.

Pinehold Gardens, run by farmers David Kozlowski and Sandra Raduenzis, is already harvesting some. It produces 12 different varieties of garlic and has more than 12,000 bulbs! It offers many different varieties of produce to restaurants, markets and the members of its CSA.

I encourage you to join Pinehold's Community Supported Agriculture. It's a fall harvest CSA, so expect to read some blogs with recipes featuring whatever we receive this fall. I can't wait! A CSA is a great way to support local farms, your community and your dinner table.

And if you really want to treat yourself, you'll find many menu items featuring Pinehold Gardens produce on La Merenda's menu.

Enjoy this spring-"inspired" weather and in the meantime, here is a recipe for a tasty soup featuring one of my favorite ingredients.

Chef Jason Gorman's Spring Green Garlic Soup with Rock Shrimp and Hungarian Sausage

Serves four

4 tablespoons chopped spring green garlic
2 each Hungarian sausage
4 ounces rock shrimp soup
4 tablespoons local butter
2 tablespoons flour
1 quart heavy cream
1 tablespoon sweet Hungarian paprika
1 bottle of your favorite local craft beer
1 teaspoon of salt

Preparation:

In a medium pot combine butter, spring green garlic and Hungarian sausage. Cook over medium heat.

Whisk in flour, 1/4 of a bottle of local beer and cook for about three minutes.

Add remaining ingredients and simmer over low heat for about 15-20 minutes. Best if made the day ahead.

For more information, here is a link to Pinehold Gardens and to La Merenda Restaurant.