This week’s featured vegetable is the garlic scape. We did give some out last week, but this week we’re offering them in bulk. Many wonder what exactly is a garlic scape? It is the fl0wer stalk of the garlic plant. Hardneck garlic produces a flower stalk in late spring following fall planting. Softneck or Artichoke garlic, the type commonly available in supermarkets, does not usually produce a flower stalk. We pull these flower stalks so that the garlic plant redirects energy from flowering to bulb formation. It is a happy coincidence that these stalks are not only edible but delicious!
More herbs ready in picking garden
This week Cilantro and Parsley are ready for picking! The plants aren’t huge yet but can still be picked. You’ll find two kinds of parsley, curly and flat leaf. Both have a similar flavor, but some of us have a preference for one leaf shape. The basil is still too small to pick.
Deer destroy strawberries
Returning members know that we usually have strawberries in the first weeks of Farmshare. This past winter, the strawberry plants were eaten by deer, and about 90% of this years crop has been lost. This makes us very sad that we aren’t able to include strawberries this year, however we are planning on planting a new strawberry bed for next year.
-Farmer Aaron, CSA manager
Peas or Broccoli
Fennel or Beets
Herbs of note
Mints, Chives, Garlic Chives, Oregano, Lovage, Sage, Thyme, Dill, Bronze Fennel, Summer Savory, Marjoram, Parsley, Cilantro
Sweet Peas, Foxglove, Poppies, Yarrow, Calendula
July 19: Fresh chicken pick-up
Fennel slaw with mint vinaigrette
Sugar helpsbring out the natural sweetness of the fennel, so don’t skip it!
1 large or 2 medium fennel bulbs
1 1/2 tsp sugar
1/4 cup olive oil
1/2 tsp mustard
1/2 tsp salt
1 tbsp chopped fresh mint
2 tsp minced shallot, onion or scallion
Make the vinaigrette: Blend lemon juice, shallot, mustard, salt, sugar and mint in a blender briefly to combine. Drizzle in olive oilwith the motor running until well combined.
Shave fennel into 1/8 inch thin slices starting from the base of the bulb. Chop a few fronds to toss in the salad.
Toss fennel with dressing and marinate at least one hour. Can be served cold or at room temperature.
recipe from Simplyrecipes.com
Garlic Scape Pesto
10-15 garlic scapes, cut in half
1/3 cup olive oil
1/3 cup sunflower seeds or walnuts, pistachios, pine nuts
2 tablespoons lemon juice
1/4 cup parmesan cheese, grated
salt and pepper to taste
In a food processor, process garlic scapes until finely chopped, scrapping down the sides as needed. Add sunflower seeds or any of the various nut options (get creative!) and blend well. While running the food processor, add the olive oil and blend well. Add more oil to give your pesto a more mild flavor. Again, scrape the sides down as necessary. Add lemon juice, salt and pepper, and parmesan cheese, mix well. Enjoy!
I like to make this as my base (freeze a few cups for later) then go back and add additional flavors, such as curry or add in a few spinach leaves to make it more mild.
Love, Your Farmer, Stephanie <3
"And so it criticized each flower,
This supercilious seed;
Until it woke one summer hour,
And found itself a weed."
- Mildred Howells, The Different Seed