It has been a cool and wet harvest. If it weren’t harvest day I would probably call it dreary, but since the lack of sun actually eases the pressure on harvesting greens, it has been a pretty flawless Friday. I have to admit it is hard to keep morale up in the pounding rain and honestly we really try not to work outside in such conditions. On a rainy Monday you might find us weeding the carrots in a high tunnel. On a rainy Wednesday, maybe working with plants in the greenhouse. On a rainy Friday, well, there is only one place to go and that is out there to pick and band and dip and pack your weekly shares. Paul and I are almost always thrilled with a wet harvest. Absent of the pressure of the rising sun, we just enjoy the pace and seem not to notice the increased dampening of our gear. The crew, well, you never quite know how they might respond. Tears have been shed and curses uttered in the past. Today, it was lovely. Camille sang Spanish love songs to the arugula. I noticed Ryan talking more and more often about a hot shower, but that was well within reason. It all went surprisingly well. We shared a fine harvest day meal of fresh scape pesto with pasta and a huge salad. Then, just at this moment when I was about to be thrilled, I got the dreaded call from my mechanic
You know, that call.
Yep, the van was broken and due to be repaired and returned just in the nick of time this evening. Sadly, a critical part is still missing and as the sun sets on this lovely wet day we have to figure out how to get ourselves and our produce to you. The Chevy Silverado farm truck remains the best option. Instead of settling in to a post harvest happy place, I will go and transform a farm truck to a delivery truck. The truck can’t hold as many humans as the van, so I might not get to see your smiling faces tomorrow. It will be rock, scissors, paper with farmer Paul in the wee hours to see who gets the lucky trip. I hope you enjoy this wonderful Spring share and smile with those scapes, it only happens once a year!
Garlic Scape Pesto
1 c. chopped garlic scapes
½ cup olive oil
1 cup toasted pecans
1 cup parmesan, romano or asiago cheese
Salt and black pepper to taste
Place garlic scapes and oil in food processor and blend until pretty smooth. add nuts and salt and blend until a thick paste forms. Add cheese and pulse until blended. Serve with pasta, on bread, crackers. Remember friends, this is a once a season treat, enjoy every morsel! Freeze if you have extra, but you probably won’t!
Pickled Garlic Scapes
2 bunches garlic scapes (washed and trimmed of any withered or brown areas)
1 ½ cups apple cider vinegar
1 ½ cups water
2 tablespoons kosher salt
2 tablespoons raw sugar (can substitute granulated white sugar if necessary)
Additional ingredients PER PINT:
½ teaspoon black peppercorns
½ teaspoon mustard seed (not ground mustard)
¼ teaspoon crushed red pepper flakes (can omit if you’re sensitive to heat)
¼ teaspoon coriander seeds (not ground coriander)
Coil each garlic scape and insert into a sterilized mason or ball jar. When you have filled the jar to within ¼ –inch of the top of the jar, coil or break any extra scapes and stuff them down into the center of the jar. When the jars are full of scapes, add the spices to each pint jar. Set aside. Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved. Carefully pour the boiling brine over the garlic scapes. The garlic scapes will probably pop up and look like they are trying to get out of the jar. Use a sterile chopstick to push it back into the jar. Wipe the rims of the jars, then fix the lid tightly into place. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening.
Week three in your basket: