p i c k l i s t
GARLIC SCAPES - STRAWBERRIES - BOK CHOY - CUKES -
RADISH - CHERRY TOMATOES - BASIL! - PLANT
EDGEWATER UPDATE:
Knee high by the fourth of July is the last thing the corn will achieve this week. Ankle high at best. While some crops are finally coming into it- summer squash, zucchini, peppers, tomatoes, etc…- Others are dogging it real hard. Our corn and green bean plantings are puttering along and while cilantro is no cash crop, it is a personal fave, and therefore I am devastated by its tortoise pace. And goodness gracious what happened to dill?!? Just a constant humbling reminder that we are not our crops (mantra on repeat these days).
This past week was weather whiplash. Luckily, the rain was a real relief and not a damaging event (phew). The just planted fields of cherry tomatoes and peppers were delighted by the soak and perked right on up. Now back to sunshine and hot days and weeds just about everywhere we look.
As we begin to slowly creep out of the berry fields (don’t despair, we are not done with strawbs just yet) and start to stand back up from said bent over picking position, it is beyond evident that ALOT of new weed growth has kicked in since the start of berry picking on June 10th. Fields of lambs quarter, crab grass, etc are truly swallowing up some out of sight corners of the farm. This week the goal is to proceed with hoes and machetes and tackle those hard to reach areas just to do it again next week. Also on the agenda is to- at least talk about- building a last minute float for Plainfield’s parade. I mean, we have time right? Sarah reminded me the last time we did a float was 10 years ago. We dressed up as wrestlers and I have no idea what the actual theme was. Maybe it is time for a reprise? This is mostly packshed/field talk/a whole bunch of baloney. But i like to think that everything is possible and YES WE CAN pick berries at first light and bring a float together by moon light. All that said, nothing is certain this coming holiday weekend other than maybe just maybe a reach for calf high corn, grilled garlic scapes and some mandatory river swims.
FARMY FOODIE PRO-TIPS: The goal for the week is to use all your garlic scapes. Whether in a bouquet, on the grill, a cold soup, pesto, etc… ALL THE WAYS
Big ups to Mitchell Davis- friend/neighbor/chef, for the following recipe to complement this week’s CSA. He is the best- his meals are primo, & to catch up more with him, check out his substack: https://kitchensense.substack.com/
Ajo Verde
It’s hot out. You have a lot of garlic scapes to use up. What to do? I was thinking about the traditional chilled Spanish garlic and bread soup known as Ajo Blanco, sometimes referred to as “white gazpacho.” What if, instead of garlic cloves, you used garlic scapes? Turns out you get a delicious, beautifully green, refreshing, chilled soup I’m calling Ajo Verde. I added some spinach to emphasize the green color. And you don’t even have to turn on a stove.
Makes 1 quart, about 4 servings
1/3 cup (50g) blanched almonds
9 or 10 garlic scapes (70 g), trimmed of the buds, cut into pieces
2 1/2 to 3 cups cold water
3/4 cup packed (40 g) baby spinach
2 slices (90g) rustic white bread, fresh or stale, crusts removed, torn into pieces
3 tablespoons extra-virgin olive oil
2 tablespoons sherry or apple cider vinegar
1/2 teaspoon salt, to taste
Green seedless grapes, split in half
Place the almonds, garlic scapes and 1 cup of the water in a powerful blender and pulse until finely chopped, stopping to scrape down the top and sides once or twice. Add the spinach, bread, and 1 1/2 cups more water. Pulse a few times to chop, scrape down the sides, then let the blender run to produce a fine, creamy purée. Add the olive oil, vinegar, and salt, and continue blending until very smooth. Adjust the consistency with more water, if necessary, to make delicate soup. Adjust the seasoning with salt and vinegar. Let chill for at least 2 hours before serving. Garnish with green grapes. The soup will keep for 2 days.
GARLIC SCAPE PESTO
(it’s a scape season must)/ YIELD About 1 cup recipe from the NYTimes
JENNY’S NOTE: No real measurements here, everything is to taste.
The star of this pesto is the garlic plant’s under-appreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil for now — otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.
INGREDIENTS
1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
¼ cup raw sunflower seeds
½ cup extra virgin olive oil
¼ cup Parmesan cheese
½ cup basil leaves
Juice of one lemon
PREPARATION
Place the garlic scapes in a food processor and pulse for 30 seconds.
Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
Add the olive oil and process on high for 15 seconds.
Add the Parmesan cheese and pulse until the ingredients are combined.
Add the basil and lemon juice, and process until reaching the desired consistency.
Add salt to taste and serve immediately.