In your share this week:
- Zucchini - enough for everyone!
- Squash - only enough for some
- Swiss Chard
- Garlic Scapes*
- Japanese Turnips
- Salad**
*There is a great article on NPR today about garlic scapes. Here's the link. Yummy looking recipes too. I roasted our last share of scapes for a 4th of July picnic and they were a hit. Very simple to do. Wash. Cut to bite size pieces (about 1 inch). Drizzle with olive oil (just enough so they won't stick to the baking sheet). Add salt and pepper to taste. Toss. Roast in an oven at 350 for about 20 to 30 minutes, tossing every 10 mintues or so. They are ready when tender and easily poked with a fork. Left over roasted scapes were used to make the next batch of hummus. Wow! The scapes are just about done for the year. We gave a huge handful to everyone this week but there are still more on the plants. I'm not sure they'll still be good to harvest next week, so enjoy these. They store for weeks in the fridge in a plastic bag (top left open for circulation).
**If you read the farm update I posted yesterday, you'll know our salad greens were recently destroyed in a severe storm. We cancelled all our salad orders and told everyone it would be a few weeks before we'd have salad again. Then on Tuesday, as we were harvesting the Japanese turnips, I noticed an old row of salad still growing right beside the turnips and asked Shain what he thought about taking another cut for the CSA. These two salad varieties are well over a foot tall now and were ear marked as chicken food but they passed our taste test and all the workshares agreed that a big leafy salad is better than no salad.
Shain has been taking the camera around the farm in early mornings as he does chores. These are two of my favorite pictures.
Rows of Swiss chard and onions on a beautiful sunny morning, July 3rd, greenhouse 4.
Kale is ready and will be in the shares next week!
Have a great week and ENJOY the veggies!
Tara
Recent Comments