July already? How did that sneak up on us? Oh yeah, we were busy catching up from the endless winter and dreary spring. And now we’re in the full swing of summer, with a beautiful weather line-up for the week.
Klaus and I spent the afternoon at our rural plot in Greenfield, weeding the weedy squash and beans, and picking….drumroll please…. garlic scapes! Hurrah! It seems miraculous that they’re right on time- things seem to be catching up at an alarming rate. We’ve been gorging on berries as we make our way around the cities- juneberries, mulberries, sour cherries. And our little plots of dent corn and popcorn will certainly be knee high by the forth of July (they already are!) What a year this is shaping up to be.
It was great to be able to take a few hours to hang out with CSA members and volunteers at our farm on 15th Avenue. We shared some food, and painted some beautiful signs for our farm plots. Pictures to come!
We’re excited to be able to offer another great share this week. Last week felt like it was bursting at the seams! This week’s share will be similar, but more and different:
- Napa Cabbage
- Garlic Scapes
- Radishes and/or salad turnips
- Cooking greens (kale, collards, chard, or braising mix)
- U-pick peas and herbs
There will be more this week, and if you’re feeling adventurous, give fermentation a try! Napa Cabbage kimchi is the best of the best, in my opinion, and here’s a good description of the basics. Don’t be afraid to substitute our radishes and turnips for the daikon. Chives, garlic chives, or garlic scapes can all be used in place of scallions. We usually don’t add as much sugar, but we don’t skimp on the red pepper powder.
Another great thing to do with your garlic scapes is to make arugula garlic-scape pesto. Here follows my basic and very adjustable recipe:
- A few big handfuls of arugula
- One handful of nuts (I use sunflower seeds, walnuts or pecans also work well. You can spring for pine nuts, but I usually don’t).
- 3-4 garlic scapes (depending on size and your garlic preference), coarsely chopped
- pinch of salt
Combine all ingredients in a food processor and puree together. Add olive oil slowly (while food processor is running), just enough to achieve the desired texture. Salt to taste.