P i c k l i s t
GARLIC SCAPES - STRAWBERRIES - LETTUCE - CUKES -
RADISH - CHERRY TOMATOES - ROSEMARY PLANT
FARMER'S UPDATE:
Holy smokes, we just went from the longest coldest spring right into high summer. Last week we were scraping the fields searching for crops of any abundance, and this week- with all this light and all this heat- we are suddenly filling bushels with cukes, summer squash and zucchini. The cherry tomato greenhouses are truly dripping in fruit and the strawberries are maybe starting to pick up. Full disclosure it has been a rough strawberry season thus far. There are berries and they are delicious, but the early varieties just puttered along producing ¼ of the fruit they normally would yield. However, the next set is coming into it with a touch more vigor having us hopeful for the next few weeks of picking. We are still holding off opening our fields for PYO- but will absolutely reach out when we do. This all makes perfect sense- this unwillingness for the early fruit to thrive. The plants were basically drowning off and on for a month or so. Even with this sandy soil, the rain was just too much and the Spring was just too long.
But let’s circle back to this heat wave. IT IS WILD. All we are doing all day is hiding from the sun. This magical solstice sun that shines so bright and for so many hours- the literal most amount of time a sun can shine in a year- and all we are doing and all we are reaching for is the shade. This morning while picking radishes by the treeline, I kept on eyeing the sunline on the ground, guessing at what point it would hit and these just picked crops would melt. My guess was 7.30 am, I was out by 6:45am, it felt like a race between me and the sun and all the radishes were spared.
The days have been broken up by necessary ice water breaks and necessary jumping in water breaks. So without any further ado, I must leave this barn and jump in water before my brain melts any further. I hope you are doing the same.
FARMY FOODIE PRO-TIPS:
Another round of Mitchell Davis- friend/neighbor/chef- recipes to match your CSA. He is the best- his meals are primo, and to catch up more with him, check out his substack: https://kitchensense.substack.com/
Middle Eastern Salad with Strawberries
Many countries in the Middle East claim this chopped salad as their own. Its ubiquity doesn’t diminish its appeal. To switch it up I added some fresh strawberries and dried mint, and like my friends, I’m sure you will be happy with the result. You can use turnips, fennel, fresh mint, parsley, or whatever vegetables and herbs you prefer. Serve with grilled meats for dinner or cottage cheese for breakfast.
Makes 4 to 6 servings
1/2 large or 2 small cucumbers, finely diced
3 or 4 radishes, finely diced
1/2 small red or sweet white onion, finely diced
4 or 5 large cherry tomatoes, finely diced
6 or more large strawberries, finely diced
Juice of 1/2 lemon
4 tablespoons extra-virgin olive oil
Pinch dried mint
Salt and freshly ground black pepper, tot taste
In a medium mixing bowl, combine the diced cucumber, radishes, onion, tomatoes, and strawberries. Squeeze the juice of half a lemon ontop and add the olive, mint, salt, and a generous amount of freshly ground black pepper. Toss, taste, and adjust the seasoning before serving.
Sicilian Pesto with Garlic Scapes
Different from its more common Ligurian cousin, Sicilian pesto (aka pesto alla trapanese) is made with local Sicilian almonds and tomatoes. Technically, pesto just means “paste” in Italian, so feel free to experiment with ingredients. This week I made it with garlic scapes I blanched (to keep their green color) and cherry tomatoes bursting with sweetness. Use this pesto on pasta, as you would other pesto, or dab it on tomatoes, fresh ricotta, fish, and/or grilled meat. Clean out the bowl with a hunk of fresh bread.
Makes 1 1/2 cups
4 large garlic scapes, cut into 2-inch pieces, without the bud (about 2 ounces)
1/2 cup blanched almonds, toasted
4 large cherry tomatoes, halved
Handful of fresh basil leaves (about 1/2 cup)
Some fresh mint (optional)
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/3 cup grated Pecorino Romano
Set a small bowl of ice water near the stove. Bring a small pot of salted water to a boil and blanch the garlic scapes for 1 minute to preserve their green color and remove the harsh edge of their flavor. Lift out of the boiling water and quickly place in the ice water to cool. (If you are making this pesto more than an hour or two in advance of consuming it, consider blanching the basil along with the scapes, which will prevent browning.) Drain the scapes and place in the blow of a food processor fitted with a metal blade. Add the toasted almonds, tomatoes, basil, mint, if using, a generous pinch of salt and some freshly ground black pepper. Pulse to finely chop the mixture, scraping down the sides to get an even paste. Once the paste is achieved, keep the machine running and slowly pour the oil through the feed tube to form an emulsion. Scrape down the sides from time to time. Add the cheese, pulse to blend, taste, and adjust the seasoning before using as indicated above. I use a hunk of fresh bread to wipe out the bowl so nothing is wasted.