Wild

IMG_2130This week in the pack we expect to have a couple of new things on offer.  The garlic scapes are young and tender and delicious!  They can be added to many meals cut up and sautéed.  We also have Barase chard that looks like bok choi.  Check out the recipes at the end of this post.

We’ve decided that this farm is wild.  The footprints on muddy roads are just a hint of what is going on all around.  We saw a red fox dart under a neighbour’s barn, a racoon in a tree right in front of our house, deer, pheasants, turtles, mice, and a pile of woodpeckers. The male woodpeckers are making quite the racket, banging on metal to attract a mate. The farm crew let loose a bit over the weekend for some dancing at the full circle festival in nearby Avondale.  Dakota reported that Matheson is the best dancer, which is no surprise given his skateboarding skills.  Below are some photos from the week:

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Matheson and Cody hilling leeks

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Dakota isn’t scared of the flail mower

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A peek inside the employee house where muddy pants and wet socks are                            drying by the wood stove

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Thanks to Dermot and Vincent for their help!

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A slug came for lunch on Tuesday

Recipes

Check out the Crisper Whisperer’s 7 things to do with scapes post.  Here is the scape pesto recipe

Scape Pesto

  • 1/4 cup pine nuts
  • 3/4 cup coarsely chopped garlic scapes*
  • Juice and zest of 1/2 lemon
  • 1/2 teaspoon salt
  • A few generous grinds of black pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup grated Parmigiano Reggiano cheese
  • *Or use half scapes and half herbs such as basil, dill and chervil

Directions:

1. In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

2. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.

Salad Dressing

Salad dressings are fun, tasty, economical, and quick to make.  Once there’s a good salad dressing, and good salad greens, all kinds of things can be added to a salad to make it into a meal, like nuts, pickled herring, cooked beets, goat cheese, or berries.

Basic French Vinaigrette

  1. 1 tsp. minced shallots.
  2. 1/2 tsp. minced herbs.
  3. Juice of one large lemon or 3 tbs. vinegar.
  4. 1 tsp. Dijon mustard.
  5. Salt and freshly ground pepper to taste.
  6. 1/2 cup extra-virgin olive oil.

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