2015.4

We got it, we got the rain, two gray, drizzly days of it. Yes, golly, we needed it bad. As we sipped our second cup of coffee ( a treat we reserve for a rainy day in summer only!) we realized it had been 6 weeks with no precipitation. That is a long stretch in spring. All these greens are really rain lovers. In summer it hurts less, peppers, tomatoes and eggplant, they all like it kind of dry, but lettuce. Not so. Anyway, we had a good soaking and there was much, much jubilation here in the hollow. We used the rainy days to turn around the high tunnel beds. You can officially bid swiss chard a farewell for a while (until the summer plantings kick in later in the season). We ripped them out and set in their stead sweet peppers, eggplant, tomatoes and ginger. The space looks totally different with young transplants and fresh tastes on the horizon. Transition on the farm is so satisfying, and it was most definitely a week of change.
I want to elaborate on a topic I introduced last week. We have a lovely new collaboration in the works with a young local family. They come for one farm work day on Thursday and on Friday’s harvest day. Thursday has thus become a big work day where, with the extra hands, we try and get the huge tasks done. Example, cultivate potatoes (thousands of feet of them), stake and cage tomatoes (hundreds), you get the picture. In return they get all the vegetables they desire, fresh milk from our milk cow Addie, and a split of the proceeds from a new market day in Bowling Green. They represent us there and are experimenting with their own farm products. It feels super visionary and quite exciting: we have nothing but the highest hopes for the future together. In the meantime we continue to work hard, dine on fresh greens, and hope for a season of cooperative weather. We will welcome June next week and the truth is, summer is only just beginning. Eegads. Have a wonderful week and enjoy these garlic scapes again, I know my family can not get enough of them.

week four in your basket:
lettuce
green onions
garlic scapes
kale
tat soi
herb

Garlic Scape Carbonara everyone loved this last year, so here is a repeat appearance
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.

Daphne’s Garlic Scape Dressing from daphnesdandelions
1 oz garlic scapes
1/4 c olive oil
1/4 c white wine vinegar (I use balsamic)
T heaping with honey
T dijon mustard
1/4 t salt
pepper
Throw it all in a food processor and puree until smooth. If I want something thicker for a dip, I’ll add 1/4 to 1/2 a cup of mayo.
Note: we also make a garlic scape dressing that uses more scapes, apple cider vinegar instead of white wine. It is delicious, so I encourage you to be creative with this awesome use of the scapes. On top of this week’s lettuce. Delicious.

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