A Student's Perspective

This week, we are sharing an article written by a student intern at our community partner site, WE ACT. 16-year-old Castedy writes about her experience with Corbin Hill and why it's important to her and her community.

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Don't forget that we only have 2 weeks left of our Winter Farm Share. The last distribution will be the week of May 14th. We will have a few weeks off for our staff to get ready to roll for our Summer Farm Share, which will launch the week of June 11th! Keep your eyes locked here for more information on sign-up dates and exciting things to come! 

*Note several sites will be continuing through the break. Speak to your Site Coordinator for details. 


All sites will be receiving spring alliums. Alliums are members of the onion and garlic family. There are several different varieties in the allium family. This week, each site will receive either spring onions, ramps, or green garlic. No matter what variety you receive, it will add a delightful flavor burst to your dish.  



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

Recipe adapted from Serious Eats
Cook time: 15mins. 


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.


Poached Egg on Toast with Ramps


1 pound ramps
1/4 cup (1/2 stick) unsalted butter
Kosher salt, freshly ground pepper
1 tablespoon distilled white vinegar
4 large eggs
4 1/2"-thick slices country-style bread
2 tablespoons olive oil, plus more for drizzling
4 ounces fresh goat cheese, room temperature
Flaky sea salt 


1. Cut dark-green leaves from ramps and slice crosswise 1" thick; slice bulbs and red stems crosswise 1/4" thick.
2. Heat butter in a medium skillet over medium heat. Add bulbs and stems, season with salt and pepper, and cook, stirring often, until beginning to soften, 5–8 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
3. Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide the egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
4. Toast bread, brush with 2 tablespoons oil, and season with kosher salt. Spread toasts with goat cheese and top with ramps and eggs. Drizzle with more oil and season with sea salt and pepper.

Recipe adapted from Epicurious
Cook time: 20 mins.