Wet week in the garden
It’s been another wet week in the garden accompanied by cooler temperatures. Things are still looking good out there. I snuck in some more radish seeds even though warmer weather is likely on the way (hot weather causes radishes to “bolt” or “go to seed” so normally you only grow them in the early spring). They love the rain and cooler temps so we’ll see how far they go!

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Our new wash station – we’re trying out some more temporary layouts before we “install” more permanent fixtures. More photos will come.

The squashes (zucchini, pattypans, cucumbers, etc.) are coming along nicely too. I can already see little baby fruits on the plants. Last year we had a mega infestation of squash bugs + cucumber beetles but we’ve seen much less pressure this year. At an organic soil conference in the US a couple years ago, I learned more about how strong soil = healthy strong plants, which are significantly less susceptible to disease. I was assured that basically, you don’t have to worry about disease so much when you have strong plants… therefore the key is to build good soil health and support healthy plants from the roots up. Good soil coupled with all this rain and moderate temperatures is supporting huge gorgeous healthy plants and I am sure this is why we’re not seeing the bug pressure we saw last season. Everything so far is so much more vigorous and strong!! I am still looking forward to warmer weather though before we start to see things rot from the roots up!

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Some of our tomatoes trellised + suckered. We still need to get the new plastic on our “cold house”/high tunnel but that will come!

This week’s share of the harvest
1 head Romaine lettuce
1 bunch Garlic Scapes
1 bunch Scallions
1 bag Spring Mix (lettuce, beet tops, asian greens)
1 Chinese Cabbage (Napa Cabbage)
1 bunch Rainbow Chard
Bi-weekly ONLY: 1 Bok Choy
Weekly ONLY: 1 Kohlrabi
Large shares ONLY: Dill OR Cilantro, 1 bunch Kale, 1 extra bunch Garlic Scapes

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Doggie Marlo hanging out on a cool day as I harvest dill. That’s our 2nd planting of sugar snap peas in the row behind her. Lots of peas to come, likely next week.

The annual appearance of Garlic Scapes
Garlic Scapes somewhat busted onto the main scene a few years back and they are pretty well known by most home cooks but I always like to reintroduce them to the CSA each year because they are so delicious and versatile.

Garlic scapes are the garlicky flower stems that appear on the garlic plant each spring. They can be sauteed, minced into dressings, added to dips, pickled, used as pizza toppings, or even made into compound butter.

I like using ROASTED scapes in pesto! Using raw scapes here can make the pesto very strong tasting, which is ok if that’s what you are into. I like this recipe because it uses sunflower seeds, which are much more available and affordable. You can replace the basil with other greens like arugula or spinach too!

Roasted Garlic Scape Pesto

  • 1 cup garlic scapes, (about 10-12 scapes)
  • ¼ cup raw sunflower seeds
  • ½ cup extra virgin olive oil
  • ¼ cup Parmesan cheese
  • ½ cup basil leaves
  • Juice of one lemon
  1. Toss garlic scapes in a bit of oil and spread on a pan, roasting them at 400F for about 20 minutes.
  2. Place the garlic scapes in a food processor and pulse for 30 seconds.
  3. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  4. Add the olive oil and process on high for 15 seconds.
  5. Add the Parmesan cheese and pulse until the ingredients are combined.
  6. Add the basil and lemon juice, and process until reaching the desired consistency.
  7. Add salt to taste and serve immediately.
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