Week 6 is here! Whew, that was a hot weekend! The farm survived the heat with little damage – maybe lost a few baby lettuce transplants due to an irrigation snafu, but most of them survived. The plants are much happier with today’s mid-70’s temps though (not to mention the farmers!) Above about 90 degrees most plants just hunker down and just try not to lose too much moisture, kind of like most people I know.
In your share this week:
- Yellow cabbage collards – These are an heirloom from North Carolina, a bit more tender and sweet than the normal varieties of collards we typically have. If you want to read more here are a few links: here and here. Collards are another braising green like kale or chard.
- Broccoli! Though our farm isn’t big enough to grow much broccoli (takes up a lot of space for what you get from it), we like to give it out once per season because so many folks like it so much.
- Garlic Scapes – these are the flower stalks of hardneck garlic before the flower opens. We pick them off to send more of the plant’s energy to making a large garlic bulb. And, they are delicious! Similar in flavor to the green garlic we had earlier – not as spicy/intense as cured garlic cloves. Consider garlic scape pesto, maybe with the parsley, or hold on to them in the fridge until next week, when we will have fava beans, and make garlic scape/fava bean pesto!
- Samantha red lettuce
- ‘hakurei’ salad turnips
- Snap peas – Seems like our best year for peas ever so far! We hope you’ve been enjoying them.
- Green onions / Scallions
In the field we are desperately trying to catch up on trellising up our tomato plants. We prune each plant to two main stalks and train each up a strand of twine by wrapping the twine around the stalk. This involves taking off a lot of side branches that are not the two main ones we’ve chosen, as well as lower leaves to help with air flow and cultivation. Tomatoes that are trellised and pruned typically have higher quality fruit and are easier to harvest.
From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe
Broccoli with Baby White Turnip and Garlic Scapes Dressing
1 bunch baby white turnips
1 bunch garlic scapes, finely chopped
½ cup olive oil, divided
Salt and freshly ground black pepper
1 bunch sautéed broccoli, for serving
1. Preheat the oven to 375°F.
2. Wash the turnips and cut off the leaves (chop them coarsely and reserve them for using later on in the recipe).
3. Place the scapes and turnips on a cookie sheet. Drizzle 2 tablespoons of the olive oil over the turnips and scapes, and roast for 45 minutes. (If the scapes are browning faster than the turnips, remove them when they’re golden brown and continue roasting the turnips until soft.)
4. Once the turnips and scapes are roasted and cooled, place them in a blender with the remaining olive oil and turnip leaves. Blend to a smooth consistency, add salt and pepper to taste, and serve over the sautéed broccoli.