In your share this week:
- salad mix
- baby pac choi*
- Romaine head lettuce
- garlic scapes
- Japanese turnips
*This is the last of the pac choi for the season. I mentioned last week that our first crop was bolting and this is also now the case with the second planting - bolting quickly in the heat, even though still quite small. So out came all the rest of the pac choi regardless of size, a "use it or loose it" harvesting approach.
The garlic scapes are starting to form, perhaps a little earlier than normal this year. This first week, they are picked small, when the scape is young and tender. But scapes come on quickly so be prepared for a bounty in the coming weeks. Our favorite way to use a big handful is to make garlic scape pesto. Click here for a recipe we love! This one calls for pistachios and is amazing. There are many other recipes on the internet, using a variety of nuts and cheese (or no cheese) variations.
Shain continues to plant various crops to give us a long season of wonderful produce. This week he planted: more salad mix, peas, beets, cilantro, parsley, carrots, dill, basil and beans.
Besides harvesting for the weekly shares, our projects have included: pulling up old greens to make room for planting new crops, weeding, and putting away items used in cooler weather (row covers, wire hoops, etc.).
Some recipes ideas this week:
Shain made this egg dish for lunch this week. It's very quick and delicious. He simply melted a dab of butter in a large frying pan and sauteed sliced mushrooms and pac choi. Next, added about 6 beaten eggs and a handful of sliced cherry tomatoes. Cooked over low heat, with a lid on top, until the eggs are set (no longer runny). Seasoned with salt and pepper. You could also add chopped garlic scapes, other seasonings, cheese, sour creme, etc.
Another dish we've been talking about all week is a simple stir fry with the pac choi, radishes (with tops) and turnips (with tops). One of our workshares this year is an executive chef. His name is Rene Stein and he will be making magic with local produce at The Rose in Jackson Hole this summer, but that's another story (which I promise to get back to in another post). He shared this little idea with us while washing salad greens on Monday. In a medium frying pan, melt a dab of butter until bubbly. Then add sliced pac choi, radishes and turnips (keep the tops on). Saute on medium heat. Then add a splash (about 3/4 tsp) of high quality red wine vinegar, and about 1 tsp honey. Cook until greens are wilted and the turnips/radishes are lightly cooked but still crisp (don't overcook!). Season with high quality salt like Yellowstone Salt (sold locally). (Disclaimer: These are my words, not Rene's, as I can best remember from his instructions. Shain's photo above after making the dish for the first time. The honey and vinegar really do make a big difference.)
Have a great week and ENJOY your veggies!