1 bunch scallions
1 bunch garlic scapes
1 bunch Hakurei summer turnip
½ lb salad mix
2 head pac choi
I spent most of this week wondering if I was going to have to set up irrigation, and after yesterday’s downpour, the answer is definitely not! Mike and I both got poured on at the farmers markets in Bath and Camden yesterday. Luckily, plants need water too, and we’re hoping to see them make good use of it this week.
Things here have been going wonderfully – with the help of our fantastic apprentices, we have been able to add an additional farmers market, enlarge the CSA, and are still feeling sane! Lizzy comes out to the fields with us for at least part of each day, and entertains us all. Although some of our crops will be later than last year due to the wet, cool April and May weather (Namely peas, carrots, and a few other things), most of our crops are looking beautiful. Green tomatoes are on the vine… we’re excited!
Thanks so much!
Christa, Mike, and little Lizzy
Recipes of the Week:
Roasted Kale Chips
· 1 bunch kale, washed and spun dry
· 3 Tablespoons olive oil
· 1 Tablespoon rice vinegar
· Sea salt and coarsely ground black pepper to taste
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil and spray with nonstick pan coating.
Use a sharp knife to cut along each side of the central rib; remove ribs. Tear leaves into 2-inch pieces and place in large mixing bowl.
In a small bowl, stir together olive oil and vinegar with a fork. Drizzle over kale leaves; toss to coat evenly. Use tongs to lay kale leaves in a single layer on the prepared baking sheet. Sprinkle with sea salt and black pepper to taste.
Roast kale for 5 minutes in preheated oven. Remove from oven and gently toss leaves with tongs or spatula; return to oven. Roast another 5 minutes, or until the kale is crispy and browned. The leaves with crisp further on standing, so don’t allow them to get too dark in the oven or they’ll be bitter. Let stand one minute on baking sheet, then remove to plate and serve.
What are garlic scapes?
Garlic scapes are the stalk and flower bud of the garlic plant. Some people believe that removing them from the plant encourages the garlic bulb to grow larger. Whether it does or not, we’re not sure, but they are delicious either way. They have a fresh garlic flavor, milder than the garlic bulb. They can be used as a replacement for garlic in any dish, or can be prepared on their own. They are delicious on the grill, chopped up into stir fry, or pureed and added to tomato sauce. Our favorite way to eat them, however, is as flavorful pesto.
Garlic Scape Pesto
- 1 bunch garlic scapes
- ¼ cup grated parmesan cheese
- Olive oil (about ¼ cup)
- Pine nuts if available (Walnuts do fine, too)
Chop the garlic scapes into 3 inch lengths. Put it in the food processor and process until pureed. Add the parmesan and nuts and process until smooth. Slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Serve over pasta. Will store well in an air-tight jar in the refrigerator. Also freezes excellently for winter use! Makes enough for 1 lb pasta.