Backyard Gardens CSA: Week 5 — July 3, 2014

Garlic scapes

Garlic scapes have a milder flavor than their bulbed friends below the ground, but they still make for an amazing pesto or hummus.

Ah, breathe in that warm air, cause summer finally decided to show! Hopefully you’ll be able to use some of this week’s produce for the impending Fourth of July festivities, wherever you are.

New to your bin are kale and garlic scapes, Nature’s very own Krazy Straw. While it’s safe to say that everyone knows how to use kale—throw it in any sort of salad or bake some kale chips—it can be a little trickier with garlic scapes. They’re garlicky, all right, and they can be used in place of garlic for most purposes, though they shine best in pesto or in hummus, like in the below recipe.

From all of us on the BYG crew, a big thank you goes out to our volunteers who have helped with weeding recently, it really makes a difference! With the rains, the heat, and now the sun, it’s ideal growing conditions, and yes, that goes for weeds, too.  It’s a never ending job, and the more hands the better. If you’d like to volunteer, don’t be shy and drop Beth a line or shoot her an email.

Well, that about does it for now. On the docket for next week is to revamp the original backyard garden, Georgie’s, and make way for some fall plants before too long. It seems a little crazy to think of fall already, with the summer solstice only a couple weeks behind us, but someone’s gotta do it, at least every now and then between dips in the lake and other summery adventures.

Cheers,

Garik

Red Russian kale

WHAT’S IN YOUR BIN?

Full Share

Carrots – 1 bunch
Garlic scapes – 1 bunch
Lettuce – 2 head
Kale – 1 bunch
Scallions – 1 bunch
Stir fry mix – ½ pound

Scallions

These scallions are good to go!

Half Share

Carrots – 1 bunch
Garlic scapes – 1 bunch
Kale – 1 bunch
Scallions – 1 bunch
Stir fry mix – ¼ pound

 

RECIPES

Garlic scape hummus

Serves 3

Ingredients:
  • 1 bunch garlic scapes, roughly chopped
  • 1 can garbanzo beans, drained and rinsed
  • Juice from ½ a lemon
  • Salt to taste
Directions:
  1. Add ingredients into a food processor. When everything is well combined, add ½ cup olive oil in a thin stream while the food processor is running.

recipe courtesy of The Lazy Homesteader

Crunchy & Nutty Carrot  Sesame Kale Salad with a Scallion Dressing

Serves 4

Dressing Ingredients:
  • 4 scallion stalks, light green and white parts only, finely chopped
  • 2 garlic cloves, minced (or use your garlic scapes!)
  • 2 tbs olive oil
  • 1 – 2 teaspoon red wine vinegar
  • Juice of 1/2 lemon
Salad Ingredients:
  • 1 bundle of curly kale, shredded
  • 1 cup carrots, roughly chopped
  • ¼ cup walnuts, finely chopped
  • 3 tablespoons sesame seeds
  • Sea salt & black pepper
  • Raw almonds, roughly chopped, to garnish (optional)
Directions:
  1. Whisk together scallions, minced garlic, olive oil, red wine vinegar, and lemon juice till thoroughly combined. Alternatively, blend in a food processor. Taste and adjust for seasoning (you may want some more red wine vinegar, I ended up using 2 tsps).

  2. Combine kale, carrots, walnuts and sesame seeds in a large bowl and pour dressing on top. Thoroughly mix and massage the kale salad with your hands to soften for eating. Taste & adjust for seasoning. At this point, do not over-season the salad as its saltiness will not be apparent immediately.

  3. Allow the salad to rest in the fridge for at least 1 hour for the flavors to settle in, then re-taste and adjust for seasoning. Top with chopped almonds for extra crunch!

recipe courtesy of A Long Happy Life

Spiders get hungry, too

This beautiful, hungry spider was hanging out on a sawhorse at Beth’s house this week.