|
|
|
|
Produce |
Heavens Harvest Farm Newsletter |
|
|
Volume 3 |
|
Full Shares Scallions Garlic Scapes Edible Snap Peas Grape Tomatoes Farm pick lettuce Red Boston Lettuce Radishes Dino Kale Pickling Cukes Sage Oregano Thyme Half Shares Scallions Edible Snap Peas Farm Lettuce Pick Parsley Red Kale Pickling Cukes Baby Bok Choi Sage Oregano Thyme Single Shares Scallions Edible Snap Peas Farm Lettuce Pick Parsley Red Kale Pickling Cukes Baby Bok Choi Sage Oregano Thyme Due to availability not all shares
will have the exact same contents. |
Greeting From the Farm, Here comes the sun….a song by the Beatles
from long ago. Seems like it will
never happen! We are deluged by water, mold, cool temperatures and hoping for
the better. This week the contents of your shares,
reflects 100% local organic produce.
We were hoping for strawberries, but the rain destroyed the remaining
berries. This means the season for
strawberries is officially over for 2009.
Next up for fruit will be blueberries.
On an extremely happy note, our son
Joshua and his wife Sarah and their daughter This is a dream come true for Ethel and
myself. As we have for many years
driven 6-7 hours to visit. Now that
they are here we get to be grandparents in residence. Yipee! So we are now 3 families, happily working
together on behalf of all of our 685 members. Thank you-keep the recipes coming! May you all have a safe and happy 4th
of July!! Garlic Scapes Scapes are the wild and curly shoots that spring from
the tops of garlic plants. They're brilliantly green, can be thick or
thin, curved or corkscrewed, and, depending on how they're cut, just
long or very long. They've got a mild garlic fragrance and a
mellow garlic flavor. Smell the cut end or snap one and the scent will
be a cross between garlic and summer grass. It's got a freshness that
garlic loses as it develops. The scapes, which look as beautiful in the garden as
they do at the market, are meant to be cut -- cutting them strengthens the
garlic bulbs that are growing underground -- so it's a win-win for the garlic
and us, the cooks. Although scapes needn't be cooked. In fact, if
you do cook them, you should cook them lightly, maybe in a quick
stir-fry. You will get the
most from garlic scapes by using them raw. They're terrific chopped or
very thinly sliced added to a tuna or chicken salad, stirred into hot rice or
scattered over a salad, the way you might scatter sliced scallions or an
herb. GARLIC SCAPE AND ALMOND PESTO Makes about 1 cup 10 garlic scapes, finely chopped 1/3 to 1/2 cup finely grated Parmesan (to taste and
texture) 1/3 cup slivered almonds (you could toast them lightly,
if you'd like) About 1/2 cup olive oil Sea salt Put the scapes, 1/3 cup of the cheese, almonds and half
the olive oil in the bowl of a food processor (or use a blender or a mortar
and pestle). Whir to chop and blend all the ingredients and then
add the remainder of the oil and, if you want, more cheese. If you like
the texture, stop; if you'd like it a little thinner, add some more
oil. Season with salt. If you're not going to use the pesto immediately, press
a piece of plastic against the surface to keep it from oxidizing. The pesto
can be stored in the refrigerator for a couple of days or packed airtight and
frozen for a couple of months, by which time tomatoes should be at their
juciest. White Bean
and Garlic Scapes Dip 1/3 cup sliced
garlic scapes (3 to 4) 1 tablespoon
freshly squeezed lemon juice, more to taste 1/2 teaspoon
coarse sea salt, more to taste Ground black
pepper to taste 1 can (15 ounces)
cannellini beans, rinsed and drained 1/4 cup extra
virgin olive oil, more for drizzling. 1. In a food processor, process garlic scapes with
lemon juice, salt and pepper until finely chopped. Add cannellini beans and
process to a rough purée. 2. With motor running, slowly drizzle olive oil through
feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water,
or more, until mixture is the consistency of a dip. Add more salt, pepper
and/or lemon juice, if desired. 3. Spread out dip on a plate, drizzle with olive
oil, and sprinkle with more salt. Yield: 1 1/2 cups. Mashed
Potatoes with Garlic Scapes 2
1/2 lbs. russet potatoes, peeled and cut into 1" pieces. Cook
potatoes until very tender. Drain and return to pot. Over medium high heat,
melt butter with olive oil in a small skillet. Add scapes and saute about 5
minutes. Add to potatoes and mash. Gradually add milk while stirring. Season
with salt and pepper. Chicken
With Garlic Scapes & Capers 2
whole skinless boneless chicken breasts, halved Between
sheets of plastic wrap slightly flatten chicken. In a large heavy skillet
heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked
through. Season with salt & pepper. Transfer chicken to a platter and
keep warm. Pour off fat from skillet and add the remaining butter, the wine,
lemon juice, scapes and bring mixture to a boil. Stir in capers and salt
& pepper to taste. Spoon sauce over chicken. Serves 4. |