In the pack this week we have strawberries, salad mix, carrots, onions, chard or kale, summer cabbage, garlic scapes, beets, chubby peas, a choice of 4 different herbs (dill, parsley, basil, and cilantro), and eggs (subject to change). Recipes are at the end of this post.
After all that rain, the sun came out. We were able to dry some clothes on the line and get lots of planting and cultivation done. Bruce deserves a lot of credit for keeping the planting straight and on schedule. He works so hard! Stephanie and Cassie deserve a lot of credit too for working hard and enduring the bugs and heat. David has been providing leadership to the crew and working long hours while handling constant phone calls to get the right equipment and supplies in place. He is thrilled to be using the new wide flame weeder. “It is going to revolutionize our growing system!” He also deserves credit for being a wonderful husband!
Everyone worked hard through the heat, and were very good sports. At the end of the week we had an ice cream party.
When I first moved to the farm, I planted elderberry bushes everywhere. Over the years, the birds have eaten the berries, and spread the seeds around so at this time of year the bushes are all in bloom. I love them because they are beautiful, medicinal, and smell great. I collect the blossoms and dry them for a flu mix, later the dark purple berries are made into a great anti-viral juice.
The lambs are doing well. We move all 12 sheep every 3 days to a new piece of pasture. David thinks the lambs are chubby because the frequent moves prevents them from getting parasites.
The sunny weather was welcome for our winter wheat trial. Wheat needs dry weather to ripen the kernels, and at harvest time. We will be harvesting it in about 5-6 weeks. The sunny weather sure helps heat loving crops like tomatoes, peppers, and melons!! The first cute little melons have appeared.
People have been sending in recipes. Thank you!! Please keep them coming.
WHITE BEAN AND GARLIC SCAPES DIP from Susie McAfee
1/3 cup sliced garlic scapes
1 Tablespoon fresh lemon juice
Sea salt and ground black pepper, to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil
1. Put the garlic scapes, lemon juice and salt and pepper in a food processor. Run it until the garlic scapes are finely chopped. Add the beans until you get a thick puree.
2. With processor on, add olive oil through the feed tube. Add just a bit of water until you get a smooth dip consistency. I added more lemon juice and salt and pepper here.
GARLIC SCAPE CARBONARA thanks to Susie McAfee and Sarah’s Cucina Bella
This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).
1/2 lb pasta
4 slices bacon, chopped
1/4 cup garlic scapes, cut into 1/4 inch pieces
2 large eggs
1/4 tsp salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese
1. Cook the pasta
2. While it is cooking, cook the bacon over medium heat until browned. Remove bacon with a slotted spoon and add garlic scapes. Cook until soft (2-3 minutes). Remove with a slotted spoon.
3. Whisk together the eggs, salt, and red pepper flakes.
4. When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minuets until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix throughout the pasta as well.
5. Serve immediately.
For more garlic scape recipes, see http://sarahscucinabella.com/2009/06/29/garlic-scape-recipe-garlic-scape-carbonara/
KALE PIZZA from Susie McAfee
Zucchini (thinly sliced)
Peperoncini peppers (or banana peppers)
Black olives (optional)
See you all soon!
Jen, David, Bruce, Cassie, Stephanie, and Brent