You know what? It has been a great week on the farm. We have been working feverishly day in and day out and were rewarded with the most timely rain. Nothing fierce, nothing torrential, just a lovely load of moisture that watered in our week’s work. We set celery and tomatoes and peppers and lettuce and celeriac. I mean we set thousands of plants folks. We cultivated established plantings and hilled the potatoes in record time. Our afternoons were spent at the “new farm” clearing the overgrown fence line. It is our hope to erect new fence where needed and utilize those 4 luscious acres in our sheep’s rotational grazing. When the rain finally came in on thursday, we could not have been in better shape. I think as a team we are settling in. transitions are not easy, and when our numbers swelled earlier this month, we had to find our rhythm again. We welcomed Andy and Mike, one familiar and one unfamiliar with life in the hollow. Both are settling in now, in the weeks that have passed since their arrival, and I can just tell we are all learning to work together. Now, with the harvest complete and william in a long afternoon nap, I can breathe deeply and look upon a farm in great shape. Things are still a little harried as we try and plant and transplant the long list of summer crops, but in all honesty, as this spring runs full force into summer, things could not be brighter. And on top of all that jolly good news, it is scape week! Horrah! Please enjoy this wonderful once a season treat….i know we will.
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
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.
Pac Choi & Carrot Stir Fry
2 cups coarsely chopped pac choi
1/2 cup chopped green onion
1 cup thinly sliced carrot
1 tsp. sesame oil
1/2 tsp. soy sauce
black pepper to taste
Heat oil in a wok or large frying pan on high. Add carrots and saute about a minute. Add pac choi and onion. Saute about four minutes or until pac choi is wilted (but stems are still kind of crunchy). Add pepper and stir in the soy sauce right at the end.
Garlic Scape Carbonara
1/2 lb campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese
Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape). While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel). Whisk together the eggs, salt and red pepper flakes. When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the Romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix throughout the pasta as well (since it will clump). Serve immediately.
week four in your basket: