Backyard Gardens CSA: Week 5 — July 4, 2013

Whew!  What a week of weather, weeds, water and…shortcake.  (More on that below…)

The high temps this past week have been a catalyst for the farm.  Our produce is going wild!  So, unfortunately, are the weeds.  If you’re wanting to get out and pull some weeds out in the coming days — come join us in the field.  Mondays are always a good day to stop by, and we’ll have enough weeds to go around.  Come get your weeding on!

And, as if weeds weren’t enough, we have an amazing crew who’s been (literally) weathering the heat out in the field.  Caroline and Lynda spent the day down in Imnaha yesterday — surviving with a much larger than average water intake.  We had a brief scare in the field on Friday when our irrigation pump clogged with sand, but a few intrepid hours spent in the irrigation ditch (a nice respite from the heat, really) cleaned it out and got our water pumping again.  Plants and people alike have been quite thirsty!

Sunflowers are growing at the farm!  The heat is helping...

Sunflowers are growing at the farm! The heat is helping…

Happy fourth of July to you — and if the day’s festivities aren’t enough, stop by the Farmers’ Market on Saturday for a shortcake social.  It’s a fundraiser for the market, and should be a delightful day to stop for strawberries, shortcake and whipped cream on your way to or from the lake.  It’s 10 am to 2 pm on the corner of Main and Joseph streets in Joseph.

WHAT’S IN YOUR BIN?

FullShare_7-4Full Share

1 bunch Carrots
1/2# Garlic Scapes
1 bunch Kale
1 head Butter Leaf Lettuce
1 head Romaine
1/2# Peas
1 bunch Radishes
1 bunch Scallions

HalfShare_7-4

Half Share

1 bunch Carrots
1/2# Garlic Scapes
1 bunch Kale
1 head Butter Leaf Lettuce
1 bunch Scallions
1 bunch Turnips

 

RECIPES

Grilled Garlic Scapes

Coat Garlic Scapes in olive oil, season with salt and pepper.  Throw on the grill and cook until wilted and slightly charred — the blackened bits are delicious!  Eat as finger food, or top a burger with them, or serve as part of a grilled antipasti platter….they are scrumptious.

Grilled Carrots with Lemon and Dill

1 bunch Carrots, cleaned
2 tsp Oil for grilling
1/2 tsp Salt
1 Tbsp minced Dill
1 Tbsp fresh Lemon Juice
1/8 tsp Black Pepper

Cut carrots into pieces 3″ by 1/2″—3/4″ thick.
Toss with oil and 1/4 tsp salt.
Grill for 4-5 minutes over medium-high heat, until carrots soften and develop sear marks.
Flip carrots, cover and grill for another 4-5 minutes.
Transfer to bowl and mix with remaining ingredients.  Serve.

Asian Turkey Lettuce Wraps

1 Tbls Peanut Oil
1 large Onion, chopped
1.25# ground Turkey (or beef, or chicken, or…)
1/2 cup Peanut Sauce
1 Tbls Hoisin Sauce
1 Tbls Soy Sauce
1 Cucumber, peeled, seeded, chopped
1/3 c Mint Leaves, coarsely chopped
12 large leaves of Butter Lettuce

Saute onion in peanut oil over medium-high heat until beginning to brown, ~3 min.
Add turkey and saute until brown and cooked through, ~7 min.
Add peanut sauce, hoisin sauce and soy sauce.  Saute until mixed and warmed, ~1 min.
Remove from heat, stir in cucumber and mint.  Season with salt and pepper.
Spoon mixture into leaves and serve with extra mint sprigs and soy sauce for dipping.