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Green all the way to the TOP!
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(The onions is the foreground are up in the barn curing)
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News from the farm...
We are moving into the a new phase of the season out here on the farm. Crops that we planted in the fall of last year are being harvested or are finishing up their production. The strawberries, after a truly miserable (and misery-making) performance are all but finished. The first rounds of our storage onions are up in the barn curing and the red cipollinis are available this week.The high tunnel flowers are winding down and the over wintered field flowers are slowing down too. We will start turning under these beds and sowing them to a quick summer cover crop of buckwheat. The main harvests from here on out will be from all the veggies and flowers we've planted (and continue to plant) since beginning of March. We also get a new work rhythm with the Monday, Wednesday, Friday morning summer squash and cucumber harvest. With both our farmer markets are going strong, Tuesdays and Fridays are all-day harvest days and the weeks start moving fast!
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Below: Beautiful veronica
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What's available this week??
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Squash and cucumbers are available at our on line store as well as the first of our cured red onions. These are still a little green so I would keep them out on your counter to dry a little more. The lettuces have never looked better, in particular the red butter. We also have lots of lettuce mix. We still have some good looking green kale and the Swiss chard continues to dazzle us as we harvest it. The colors are amazing. We have cilantro and the first of the basil for herbs. We have beautiful peonies and well as snapdragons, campanulas in straight bunches and our mixed bouquets. We don't actually have any garlic scapes in the store but other farmers will have them at market so give John's recipe a try. They are a unique treat.
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John's Recipe of the Week
| John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful cooking observations and delicious recipe offerings appear here each week. |
“If life gives you the wobbles make jelly.” Magdalena VandenBerg
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Storing cilantro – Cilantro will keep for a very long time if stored using this method. First cut down the stems a couple of inches. Make sure it is dry. Fill a glass jar ¾ full of water and put in the cilantro, then cover with a baggie, finishing by placing a rubber band around the baggie on the jar.
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GARLIC SCAPES – The scapes are the tops of garlic plants and are removed to let the bulbs grow larger. Here are some ideas on what to do with garlic scapes. Remember that they do pack a bit of a bite. You may blanch them in boiling water for 30 seconds or so to ease their punch.
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Swap out for garlic cloves in your recipes
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Dice and add to vinaigrette
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Grill until lightly charred and dress with some lemon juice
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Garlic scape pesto seems to be the first choice though. This recipe is from Epicurious. Makes about one and a half cups. Enough for 6 to 8 people.
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1/3 cup unsalted pistachios
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1/3 cup grated Parmigianino=Reggiano
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Kosher salt and black pepper
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Puree the garlic scapes, pistachios, ½ tsp. salt, and ¼ tsp. pepper in your processor until finely chopped.
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With the motor running, slowly pour the oil in a season with salt and pepper to taste. The pesto keeps for a week in the fridge, and a month or so frozen.
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Serve on pasta, pizza or whatever you like.
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Tomatoes are coming along. Somehow in 2019, we had ripe tomatoes at market this week. Looks like we are a couple of weeks away for 2021!
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Thanks for reading and best wishes.
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Your farmers, Vanessa and Alex
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Love the flowers. Honor the vegetables. Let the weeds go!
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- Cheri Huber and Ashwini Narayanan
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