- Garlic scapes or Zucchini for a few (don’t worry it is coming for all!!)
- Radishes
- Sugar snap peas
- Kohlrabi
- Chinese broccoli
- Spinach or Chard
- kale
- Onions
- New potatoes
- Lettuce
- Herb (cilantro, dill or parsley)
On Sunday afternoon, we got the news that Juvencio‘s father had a stroke. He had been taken to a local Doctor who then referred him to the hospital in San Pedro Sula. These were tense moments as we waited to hear how he was doing and make quick decisions about Juvencio‘s possible departure. Although he had severe weakness on his right side and his ability to speak was impaired he recovered much of that strength within the first 48 hours. We decided of course that the best action would be for Juvencio to go and be with his father. He left the next day, getting the Wednesday harvest done on Tuesday and was able to be at his father‘s bedside when he was discharged from the hospital. Even though he is 96 1/2 years old he has an amazingly plastic brain. He is walking, he is managing to eat and formulate some words. The family gathered around him as all of Juvencio‘s siblings who reside in Honduras descended upon his home. They baked bread, made tamales and celebrated him and being together. He continues to recover and be surrounded by the love of his family.
On the farm we are lucky to have Fernanda, our niece visiting and she has stepped up to take over some of the daily tasks that have been Juvencio’s. The chickens are fed, the eggs are washed, the goats are put out to pasture and brought back in at night, and all of the seedlings are watered twice a day. Juvencio is an amazing we and is dearly missed. Half of the cabbages are engulfed by horrific grass. Hopefully, their growth won’t be as stunted as I fear with the delay in clearing their growing space. With Fernanda, we managed to transplant all of the winter squash, the eggplant, the second bed of sweet peppers, a fourth bed of cucumbers, the tomatillos, and the paste tomatoes. Kody got out the weed whacker and did some real damage to the tall grass covering many of our beds. He mowed a path and spruced up the farm to keep it presentable until Juvencio gets home. Kody put in stakes on all the tomatoes, cucumbers and beans. He has applied compost to all the newly planted crops. Generally Juvnecio and I deal with all of the farming tasks except for help with harvest on Sundays, but it is great to know that we can count on our family to help us and in times of need. Juvencio is scheduled to return late Tuesday night just in time to harvest for Wednesday.
The sugar snap peas are in. This marks the beginning of the rest of the season. Harvest help is appreciated. I sent out in the email to all subscribers the sign up list to come help harvest. We would love for you to join us any Sunday or Wednesday morning between 7 and 7:30 and help us bring in the harvest. There are sugar snap peas, cherry tomatoes, and green beans that are extremely time-consuming to harvest and are very helpful to have extra hands. Of course, not all of these things are ready at the same time but from sugar snap peas through the end of the season there is always extra work.
Next week Polly and I have our first wedding of the season. We arrange flowers for 5-10 weddings a year. Polly loves this and I participate. Once in it, arranging the bridal bouquet, the bouts and table arrangements I do enjoy it. We wind down our veggie start business at the end of July and our Thursdays are filled with flower arranging until wreath season. I think once it really warms up I will be swimming in flowers for right now I am selling most of what I can grow. I am hopeful that once you see how beautiful they are you will want to subscribe.
On the political front North Plains residents sent a resounding message to their mayor and city council for smart growth and no expansion. Our neighbor and friend Aaron Nichols of Stoneboat farm was a tireless leader in this effort along with many from Save Helvetia. This is what democracy looks like! I am not sure how he was so involved and still run an enoromously successful CSA/Farm Market business. I am so proud to know him and be a tiny part of his orbit. Here is a link to him on Think Out Loud: https://youtu.be/JqGhmCGWzaw
Heading out to harvest, no grandbaby yet, we will keep you posted.
Recipes for this week from Sue:
“Lyn asked for garlic scape recipes, but here’s the thing: garlic scapes are AMAZING grilled. Lightly brush with olive oil and sprinkle with salt and toss those snakes (as we call them) on the grill til they are just starting to blister. They are sort of a heavenly cross between asparagus and garlic. If you don’t want yours, leave them in the share box and I will take them happily.”
But..from Bon Appetit:
12 ways to cook with garlic scapes:
1. Depending on how much you like (or should I say love?) garlic flavor, you can swap the green stalks for half or all of the basil in your go-to pesto recipe. Blitz in a food processor with Parmesan, pine nuts, olive oil, and salt and pepper. 2. Fold chopped and sautéed garlic scapes into frittatas, omelets, or our best-ever scrambled eggs.
3. Swap thinly sliced garlic scapes for the scallions in your next batch of crispy fried rice. 4. Cut garlic scapes into coins and add them to a hot pan to make all sorts of stir-fries. 5. Mix finely diced garlic scapes into a vinaigrette or green goddess dressing to instantly upgrade your next salad.
6. Blister whole garlic scapes on the grill for a lightly charred snack or side dish to serve at your next barbecue. 7. Stir finely chopped garlic scapes, olive oil, and salt into Greek yogurt to make a dip for crackers or crudités. Or, thin the mixture with a spoonful of water and drizzle it over grilled meat or roasted veggies.
8. Pickled garlic scapes are a revelation. Cut the green shoots into 6-inch pieces and process them the same as pickled ramps. 9. Sauté sliced scapes to use as a homemade pizza topping. Save any leftover oil from the pan in the fridge for your next salad dressing. 10.Use the scapes whole in a hearty, warm-weather-friendly braise.
11. Add a few diced garlic scapes with the chopped onion the next time you make risotto. Feeling fancy? Save one finely sliced green stalk to garnish each bowl.
12. Mix chopped scapes with room-temperature butter and roll it into a log to make a versatile compound butter. Use it on grilled or pan-fried fish, roasted veggies, and garlicky grilled cheese. Or stash it in the freezer and pull it out a few months down the road to make a truly special Thanksgiving turkey.
Here are a few delicious radish salads. You could add or substitute kohlrabi in both.
Radish & Citrus Salad
Soaking radishes in salted water x 15-20 minutes helps take the “bite” out
6-8 large radishes thinly sliced
2 Tbsp lemon juice
2 Tbsp olive oil
2-3 oranges, peel and pith sliced off and sliced into rounds
Salt, pepper to taste
Fresh chopped mint or cilantro
Thinly slice the radishes and put in salted water to soak for 20 minutes.
Drain and rinse well.
Place in a salad bowl with lemon juice and toss to coat well, then do the same with oil. Season to taste. Just before serving, add the orange slices and fresh herbs.
I have made this with fresh sliced fennel and it was quite wonderful
Herb and Radish Salad with Walnuts and Feta
1 c walnuts
2 bunches radishes, trimmed
3 persian cucumbers
2 Tbsp lemon juice
¼ c EVOO
3 oz feta cheese, crumbled
½ c chopped chives
1 c. chopped cilantro
1 c chopped dill1/2 c loosely packed mint leaves
Thinly slice the radishes and place in a bowl with the walnuts. Combine lemon juice, EVOO and salt and pepper to make a dressing. Just before serving dress the radishes, sliced cukes and walnuts with 3-4 Tbsp of the lemon vinaigrette. Toss to mix well, then add feta. In a separate bowl, toss the herbs with the remaining dressing. To serve, portion out the radish mixture and then heap herb mix on top.
Kohlrabi gratin with dill and feta
2 lbs kohlrabi
2 Tbsp EVOO
1 medium onion, finely chopped
2 large cloves garlic, minced
1/3 c chopped fresh dill
¼ c chopped Italian parsley
3 large eggs beaten
5 oz feta, crumbled
Peel and grate the kohlrabi
Heat 1 Tbs of the EVOO in a large skillet and add the onion, cook until softening and then add a pinch of salt and the garlic and cook a few minutes more, then stir in kohlrabi. Cook, stirring often, until the mixture is very soft and tender. Remove from the stove and add chopped herbs, salt and pepper to taste and allow to cool a bit. When room temp mix in beaten eggs and feta and combine well
Preheat the oven to 375. Oil a 2 quart baking dish, pour the mix in. Drizzle with remaining Tbsp of oil. Bake for 40 minutes or until the top is nicely browned.