Backyard Gardens CSA: Week 3 – June 20, 2013

floweringcovercropmtn

Vetch and Triticale Cover Crop Before Getting Tilled Under

Everyone talks about the weather, but we farmers do more than our share.  And rightly so.  It was a soggy day yesterday (as I’m sure you noticed!), a good day to pull big weeds (like in our garlic patch) and watch all the new crops soak up the needed moisture.  It was also great for watering in the newly tilled under cover crop, which is where we will plant the fall brassicas (broccolis, kohlrabi, kale, napa cabbage, etc.).

The cool, wet weather is a good reminder that it’s still officially and essentially spring around here and so we’re still harvesting spring crops.  Greens, greens, and more greens, in many forms, shapes and flavors.  You can cook ’em, dry ’em, roast ’em (kale chips, anyone?), eat ’em raw in salads or smoothies.  Radishes and turnips love this weather, too.

peaflowersWe harvested the first of our peas and garlic scapes today!  There aren’t a huge amount of peas, so only full shares will see those this week.  Garlic scapes are coming on strong, so you’ll be seeing those for the next few weeks.  They are the flowering head of the garlic plant which need to be picked off so that the plant will concentrate its energies into the bulb.  And lucky for us, because they are delicious! You can eat them raw, chopped in dressings and salads, or roast or grill them whole or chopped as a garlic substitute.

Here’s what’s in your bins:

 

Full Share

full shareBok Choi – 1 bu
Chard – 1 bu
Kale – 1/4 lb
Garlic Scapes – 1/2 lb
Lettuces – 1 red leaf, 1 green leaf
Snap Peas – 1/2 lb
Salad Turnips – 1 bunch

 

 

 

Half Share

half share

Bok Choi – 1 bu
Kale – 1/4 lb
Garlic Scapes – 1/2 lb
Lettuces – 1 green leaf
Salad Turnips – 1 bunch

 

Recipe Ideas:

Garlic Scape Pesto from Epicurious

  • 10 large garlic scapes
  • 1/3 cup unsalted pistachios*
  • 1/3 cup finely grated Parmigiano-Reggiano
  • Kosher salt and black pepper
  • 1/3 cup extra-virgin olive oil
* BYG note: can substitute other nuts for pistachios.

Baked Kale Chips from Smitten Kitchen
Adapted from a bunch of inspiring places

1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.