Escarole Lettuce (romaine or deer tongue) Arugula or young Swiss Chard Garlic Scapes Italian Flat Leaf Parsley Beets (chioggia and early wonder) Summer Squash or Zucchini (zephyr, magda, or costata romanesco)
Warm humid conditions are definitely not always favorable, so this past week we have had to address issues with certain crops getting hit by soil borne root rot and damping off. In addition focused attention on weeding in order to keep our plants healthy as the weeds are glad to take over if they are allowed. But despite it all, the crops are also growing like crazy. The potatoes are booming. The squash are booming. The carrots and fennel are bumping up. The garlic is getting ready to harvest. This week we will plant watermelons, melons, more peppers, more tomatoes, basil, and okra. We will also process our second batch of meat chickens. So a very busy week. Please come join us on June 9th for our open house(2-5pm) or workday(10-2) to see how it all is growing along, to check out our animals, and to hear about our farming methods.
This week’s share has a number of our favorite things. Please check out these recipes for Garlic Scapes, Escarole, and Summer Squash. Enjoy the share.
Garlic Scape Butter – Chop up garlic scapes and add to a blender or food processor and blend to a pulp. Add butter and a bit of salt and continue blending. Remove contents with a rubber spatula, place on wax paper, and roll into a log. Freeze and keep, using a bit at a time. This makes a delicious butter for steaks, garlic bread, to add to pasta dishes or whatever you fancy.
Garlic Scape Aioli (From our friends at the Kitchen Garden)
Handful of garlic scapes, chopped
1/2 tsp sea salt
1 egg yolk
1 cup extra virgin olive oil
Freshly squeezed lemon juice, to taste.
In a food processor or blender (or mortar and pestle), blend garlic scapes with salt until a paste forms. Add egg yolk and continue to blend until incorporated, then add oil drop by drop until a thick, shiny aioli is achieved. Stir in a few drops of lemon juice. This sauce makes a great accompaniment to grilled fish, meats or vegetables. It can be spread on a sandwich, used as a dip for crudités, or folded into a potato salad (with fresh dill!).
Sautéed Escarole (Brian’s favorite preparation)
It may seem odd to cook what looks like an oversized head of lettuce, but this simple recipe is quite delicious.
Heat olive oil in a large pan to medium high. Saute crushed garlic (or garlic scapes) for 20-30 seconds, just until golden. Take a whole head of escarole (washed and chopped), toss it in the pan, and saute for 2 minutes stirring occasionally. Then add 1/2 to 1 cup of chicken stock, stirring the contents, turn down to medium low and put a lid on it for 10 minutes. Remove pan from heat, salt to taste and serve. It goes well as a side to a simple pasta dish or any Italian dish.
Fried Zucchini Sticks (From our friends at the Kitchen Garden)
summer squash, cut into the shape of french fries
½ cup flour
½ cup sparkling water or beer
1 tsp salt
olive or canola oil for frying
Mix the flour, water, and salt together to form a thin batter. Heat about ¼ inch of oil in your favorite skillet. Coat the squash sticks in batter and add to the oil in batches, flipping as necessary to crisp all sides. Drain on a paper towel and sprinkle with salt. Serve as an appetizer with drinks.