Gorgeous Head Lettuce
Arugula or Mixed Greens
Swiss Chard
Garlic Scapes
Scallions
Broccoli
In the pick your own we have: Kale, Swiss Chard, Oregano, Thyme, Mint and Lavender
You can look forward to Sugar Snap Peas next week!
Week 3 of Pick up. The weather has been awesome for growing this year, warm sunshine and plenty of rain. The broccoli looks the best I've ever grown. i'm so excited to share it this week. Here's the list of veggies this week: Gorgeous Head Lettuce Arugula or Mixed Greens Swiss Chard Garlic Scapes Scallions Broccoli In the pick your own we have: Kale, Swiss Chard, Oregano, Thyme, Mint and Lavender You can look forward to Sugar Snap Peas next week!
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I love garlic scapes. I love harvesting those cute curly things, chopping them, cooking with them, and eating them. I am going to unabashedly share someone else's blog that shares my love for them in the same way that lists 7 of her favorite ways to eat them. Check it out here. Here's just one of my favorite ways to eat them, in Garlic Scape Hummus. But I have been seen throwing them straight into salad, pasta, pizza, eggs... the ways are endless. And I never enter a winter without safely tucking away containers of Garlic Scape Pesto to smear on some fresh bread on a cold day.
Garlic Scape Hummus Dip 1-2 cups of garlic scapes, cut into 1” pieces 1 cup extra virgin olive oil 1 can chickpeas, drained 2-3 Tbsp. lemon juice 2-3 Tbsp. sesame tahini 1/8 - 1/4 tsp. cayenne pepper 1-2 tsp. salt Optional additions: 1 cup parmesan cheese and/or 1 cup pine nuts Blend/process scapes with olive oil in food processor for 2-3 min. until finely chopped. Add drained chickpeas. Add lemon juice and tahini. Add cayenne pepper and salt to taste. Process/blend until chickpeas are finely ground. If the consistency is too thick, add more olive oil. From Clagett Farm CSA |
AuthorAudrey Gerkin, is a gardener gone wild, after teaching in special education and raising 3 beautiful girls, ages 5 - 10, she has found a new calling in farming. Archives
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