This week in the produce pack we’ve added baby zucchini and garlic scapes.  

This last week we were blessed with lots of help!  Johann and Emmie from Sweden, Laura from Toronto, and of course our fantastic regular farm team.  Johann made this beautiful little grass rooster in between all the weeding he did.  Visitors can bring a magical sense of wonder to the farm.  They can see things we can’t see because we are so focused on ‘getting things done’.

I was very excited to get the calcitic lime spread on the Solstice.  Our goal is to balance the nutrients in the soil and we were low in calcium in some fields.

This week a couple of customers asked for the fleeces from our sheep shearing.  

 

We had fabulous weather for our first Open Farm Day.  The next one is Saturday July 20.  If you didn’t make it, the photo tour below is the next best thing.

Garlic Scape and Kale Pizza
1 large pizza dough
1 can of crushed tomatoes (diced and sliced fresh will work well also)
Mozzarella cheese
A bunch of garlic scapes (5-8) cut into 1 inch pieces
5 large leaves of kale, rinsed and dried, de-ribbed, cut into small pieces
A handful of fresh basil

– Preheat your grill on high for 5 minutes. In the meantime roll out the dough so that it will fit onto the grill. Cover one side of the pizza with olive oil and place that side down on the grill. Lower the heat to medium and let grill for about 4 minutes. I recommend checking the pizza after two minutes and poking any air bubbles early.

– Check the underside of the pizza after 4 minutes. It should lift off easily and be perfectly charred. Slide the dough off of the grill onto a cutting board.  Top the charred side with the tomato sauce then the fresh basil. Sprinkle some fresh mozzarella over the sauce. Top with the kale and garlic scapes. I added some pepperoni for a little bite and substance.

– Slide the pizza back onto the grill and grill for about 6 minutes or until the bottom side is cooked.

Salad Dressing with Scapes

Combine olive oil, lemon juice, balsamic vinegar, garlic scape stems, green onions, salt and pepper and blend in a blender or smoothie maker.  This will keep in the fridge for about a week.

Sauteed Garlic Scapes and Zucchini

Simply cut up the scapes and zucchini into bite-sized pieces and sauté them in butter or olive oil.  Add to omelettes, rice, or other stir-fry dishes.

See you all soon!

Jen, David, Bruce, Stephanie, Cassie, and Brent