It's nearing the end of June, and summer is really settling in. Things are going well at the farm, though this time of year is always a mad dash to get as much done as humanly possible. Sue and Claude have been making hay on the weekends, and in between is all of the weeding, mulching, cultivating, planting and harvesting that are part of keeping the veggies alive and thriving. Claude uncovered the winter squash yesterday, and we weeded around all the baby plants. So far, things are looking good out there! The cabbages, broccoli and cauliflower seedlings are getting ready to be transplanted as well, and then all of the major crops will be planted.
Unfortunately, the peas aren't quite ready this week (the dry weather has been slowing them down a bit) but they should be podded up and ready for picking next week, if all goes well. I've learned that there are never any promises in farming!
In Your Bag:
Asian Greens (braising size)
There is more lovely salad for your bowls this week, and the second round of Asian greens is ready for sauteeing. They are larger this time, which makes them ideal for cooking. I usually take the leaves off the bigger stems and cutting the stems into small pieces. If I'm sauteeing them, I add the chopped stem pieces to the skillet first, often with some onions and garlic, and cook until they are softening. Then I add the leaves, chopped into a good size for eating (depends on your preferences- I like my greens cut into small pieces). And include the flowers! They are great for eating too! The garlic scapes, if you're unfamiliar with them, are the flower stalk and bud of a hard-neck garlic plant. We'll be digging the garlic bulbs (the root) later in the summer, but for now, we get an early offering of the juicy, flavorful flower stalk. I usually dice mine up and add them to any meal as I would minced garlic. Also, remember to use the onions up quickly, and keep them in your refrigerator until you do.
Here are some recipe ideas:
Here's a way to prepare the Asian greens- I often cook it with tofu, but it would work with any protein of your choice.
Here's a short article from Bon Appetit that lists a bunch of ideas for how to use garlic scapes. I especially like the idea of putting them in scrambled eggs or a frittata.
What is is with recipes having a small novella that you have to scroll through to find the ingredient list? Well, this link will take you to a recipe like that. But if you get through the many paragraphs, there is a nice pesto recipe listed. I recommend mixing the scapes with another herb or green (basil or arugula come to mind) to stretch the scapes and make more pesto.
Well, that's it for this week. Have a great weekend and we'll see you in July.
All the best,
for Lucky Moon Farm