News from the garden

So, still not much in the rain department but our irrigation is holding us over. Nothing can replace a good long rain but I’m so grateful that we can at least provide some moisture to the plants so they don’t fry too bad 🙂 It’s a little funny… arugula is something that, when it doesn’t get enough water, becomes “woody” and very very hot. Our arugula this week is peppery and juicy and we hope you are excited to find it in your baskets this week!

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Tis the season for garlic scapes. To many it may be old news, but around this time of year, the garlic crop starts to produce a twirly flower called a scape. We head out there and remove all the scapes from the thousands of garlic we grow, so that the plant may concentrate its energy into producing big fat healthy bulbs for us – instead of a flower. Good news for us, scapes are incredibly delicious raw, sauteed and roasted. Check out this week’s recipe for garlic scape pesto. Yum. Remember, if you have garlic growing in your garden, check for those scapes and remove them.

Today we “ploughed” down our buckwheat cover crop in a plot that we are preparing for the fall and next season. Buckwheat is seeded and then grown until it flowers. Then we disc it down, let it break down a bit and re-seed. This helps suppress weeds and adds great organic matter to a new plot. Improving soil health means healthier more disease-resistant plants.

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The cucumber bugs are still a gang of jerks, breeding all over the place and destroying our cucumber plants, despite my efforts to shop vac them off (some days were over 200!!). However! Our cucumber plants happen to be a stubborn and determined crew who managed to produce cucumbers for each CSA member this week. Savour those precious things. If you choose dill as your herb this week, it of course goes fabulous in a cucumber salad.

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This Week’s Share of the Harvest

Spring Mix
Garlic Scapes
Scallions (Green Onions)
Dill OR Cilantro
Arugula
Cucumber
Bi-weekly ONLY: Kale AND Microgreen flat
Weekly ONLY: Rainbow Chard AND Pea Shoots
Large ONLY: 1 Extra Spring Mix AND 1 Extra Garlic Scape Bunch

How to Use Your Share

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Garlic Scape Pesto – goes great on pasta, as a pizza base, or as a dip
1 cup garlic scapes cut into 1/4-inch slices
1/3 cup pine nuts or walnuts
3/4 cup olive oil
1/2 cup grated parmesan cheese
1/2 teaspoon salt
black pepper to taste

Place scapes and walnuts in the bowl of a food processor and process until well combined and somewhat smooth. Slowly drizzle in oil and process until mixed. With a spatula, scoop pesto out of bowl and into a mixing bowl. Mix in parmesan cheese by hand. Makes about 6 ounces of pesto. Pesto will keep for up to one week in an airtight container in the refrigerator.

 

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