- Beets
- Salad mix
- Scallions (these are the healthiest of the alium family! Chop them into your omelet or salad but do not let them go to waste)
- Chinese broccoli or bok choi
- Spinach
- Dill or watercress (too much dill? Just hang the bunch upside down in a dark place and dry it, once dry crumble and put in a sealed jar, great to add on top of potato leek soup!)
- Kale or chard
- Garlic scapes
Happy Mother’s day to all mothers and those who have mothers and those who mother. It promises to be a lovely day even though it looks as though our plants got kissed by frost. I may have jumped the gun and planted the beans too early! All of the tomatoes went into the ground last week along with a 200 foot row of pole beans. We still have leeks and a few onions to get into the ground. The winter squash and more zucchini, eggplant, peppers, tomatillos etc. still have to get in. Planting and seeding and weeding never end!
The sugar snaps in the greenhouse are in bloom so it is time to put out the sign-up sheet for harvest helpers. We ask that each member (full and half shares) help with harvest twice during the course of the season. This is your opportunity to see up close the work that goes into vegetable production and get your hands in the dirt. If the harvest days do not work for you we can use your help in other ways (weeding, organizing, washing) that can be arranged.
If you want plant starts, now is a great time to let me know. You can email me for selection. I still have lots of tomatoes, eggplant, hot peppers. I sell plants at the farmers market every week so come by and visit me with Polly at Pumpkin Ridge Gardens stand at the Beaverton Farmers Market.
Please remember to:
1) check out the website for the latest newsletter at
2) make your payment, first installment was due on May 1st, contact us if you are not sure of your balance
3) TURN IN YOUR BALLOT, DUE MAY 20TH – WE ARE SUPPORTING ELIZABETH FURSE, GREG MALINOWSKI AND ALLEN AMABISCA FOR COMMISIONERS. This local Washington County election really matters to us. If you can find the time to volunteer this week please do so, contact Elizabeth or Allen via their websites. I will be making calls on Wednesday night very close to our house if you want to join me please let me know and I will sign you up.
4) Mark your calendars for fall events: Canning party September 13th and Harvest Festival October 19
5) Sign-up to help harvest, in the barn next to your rooster and harvest pick-up.
Weekly Recipes:
Beet with Sesame Vinaigrette
1 pound beets (after cooking there should be about 2 cups)
6 tablespoons mild olive oil
2 teaspoons Oriental sesame oil
2 tablespoons fresh lemon juice
2 teaspoons sesame seeds, additional for garnish
salt and pepper to taste
Trim tops from beets, leaving about ½ inch from the beets, so that they don’t bleed too much. Put the beets in a pot and cover with cold water. Heat to boiling, then reduce the heat and simmer uncovered until tender. Pour off most of the hot water and add cold water to the pot. Peel the beets while they are still warm. Or you may rub the beets with a little oil and bake them in a covered pan at 350 until tender. If the beets are large, cut them into ¼ inch slices. If they are small, cut them into 4 – 8 wedges. Place the beets in a large mixing bowl.
Whisk the remaining ingredients together, pour over the still warm beets, and toss to coat. Sprinkle more sesame seeds if you like and serve.
STIR-FRIED CHINESE BROCCOLI
3 tablespoons vegetable oil
4 garlic cloves, smashed
2 lb Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces
1/2 cup Thai chicken stock or canned chicken broth
2 tablespoons Thai yellow bean sauce
2 tablespoons oyster sauce
2 teaspoons sugar
Special equipment: a large (6-qt) wok
Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.
Cooks’ note:
Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag.
Gourmet
May 2004
Garlic Scape Hummus
Posted by Carole Koch
Thanks to Kelly Long, Illinois Benedictine University Dietetic Intern, for sharing this recipe!
2 cans of chick peas (garbanzos) drained
1 cup sesame seeds or tahini
2 tablespoons olive oil
1/2 cup lemon juice
1/2 cup fresh chopped garlic scapes
Place the ingredients in a blender on high until a thick paste forms. Salt to taste.
Optional: add your favorite curry, to taste.
From www.dakotagarlic.com.
<< Garlic Scapes – A Springtime Treat | Main | Broccoli & Bean Salad >>
Easy Pasta with Greens & Garlic Scapes
Posted by Carole Koch
1/3 pound penne or farfalle pasta
2 to 3 tablespoons olive oil
1 small onion, diced
2 or 3 garlic scapes, chopped
1/2 pound kale, Swiss chard, and/or turnip leaves, chopped
salt and pepper to taste
Cook pasta according to package directions. Meanwhile, heat olive oil in a large skillet over medium heat, add the onions and garlic scapes, and cook until tender. Add the greens and saute until wilted. Drain pasta and combine it with the vegetables. Season with salt and pepper to taste and serve immediately. Serves 2.
Fried Garlic Scapes
Posted by Carole Koch
Cut scapes into green bean size pieces. Sauté them in butter and a little salt for six to eight minutes, or until tender but still bright green. During the last minute of cooking add a splash of balsamic vinegar to taste. Serve hot.
Chicken With Garlic Scapes & Capers
Posted by Carole Koch
Thanks to contributing editor Lauren White for sharing this recipe!
2 whole skinless boneless chicken breasts, each cut in half
2 tablespoons unsalted butter, divided
2 tablespoons vegetable oil
4 tablespoons dry white wine
2 tablespoons lemon juice
4 chopped garlic scapes
1 tablespoons drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1 tablespoon of the butter and the oil over medium high heat.
Sauté chicken until cooked through. Season with salt and pepper. Transfer chicken to a platter and keep warm.
Pour fat from skillet and add the wine, lemon juice, scapes and remaining butter. Bring to a boil, stir in capers, add salt and pepper to taste. Spoon sauce over chicken.
Serves 4.
Kale Omelete
By the Armard Family
INGREDIENTS
– as much kale as you could get with two hands together (as a buch) after it has been chopped (aprox. 2 cups)
– Olive oil (2-3 tablespoons)
– One small well-chopped clove of garlic
– 1 teaspoon of salt
– 1/4 cup of feta or chevre cheese (small pieces)
– 1 small-medium riped tomato or 4-5 cherry tomatoes (chopped)
– Fresh black pepper
– 3 eggs
– Finely chopped basil or parsley
PROCEDURES
– Stir the eggs very well with 1/2 teaspoon of salt and black pepper in a bowl. Set aside
– Heat the olive oil at medium-high and when hot add the kale and the chopped garlic. Cook until kale is soft stirring constantly. Don’t overcook. Then take out
– Reduce the fire to low-medium (let the pan cool down a little first), re-stir the eggs and poor them on the pan (use more olive oil if needed before adding the eggs)
– Immediately add the cooked kale/garlic, the chopped tomatoes, the cheese and the remaining salt
– Cover for about a minute with a lid
– Fold or whatever you prefer or can do (fritatta Vs. Omelette)
– Take out and add some chopped parsley or basil or dill