We’ve been further delayed in our planting, since the rain just kept coming last week. But the stuff that’s out looks really good. The squash is blooming, the tomatoes and zinnias (mostly) bounced back from the hard frost we had, and the potato plants are looking lush. Todd was finally able to mow some yesterday, so we can walk around the yard without our knee-high boots now.
The raccoon (or another raccoon, who knows?) made another appearance this week, and had a squawking chicken in its clutches when Todd ran out to investigate. He chased the raccoon off and went looking for the chicken (in the dark, mind you). Luckily she was a white chicken, so he found her easily. She didn’t have a scratch on her, the feisty gal. So for those of you who have strong feelings about gun control, we are definitely feeling like we need a gun. We can’t just be throwing axes and cinderblocks at feral animals (our strategy thus far). We promise to only shoot things that attack the chickens (and rattlesnakes).
We start our first market at Fort Valley Nursery this Wednesday from 9 to 1, and we will also be setting up there on Sundays from 12 to 4. Next week (June 8 for the Monday shares and June 13 for the Saturday shares) is the last week of the Spring share. For those of you who have not signed up for Summer, we have spaces left, so please contact us soon if you are interested.
2 heads lettuce (green leaf and Romaine)
What to do with it:
Garlic scapes are the stem that grows out of the garlic plant and blooms. If garlic were left to its own devices, this is how it would reproduce. The bloom would produce seeds. The way garlic is reproduced by growers is by planting the cloves, which form bulbs. The scape is like a tougher, garlicky tasting scallion. You can chop it up and use it as you would garlic, though it has a milder flavor. The part between the cut end and the bloom (just a swelling in the stem at this point) is the part you want to use. It works in salad dressing, eggs, stir-fries, and pretty much anything else you can think of.
We made a new Swiss chard dish last night that was really good. We sautéed some onions in butter and olive oil, then added ground turkey, and once that was cooked, added chopped chard leaves. We served it over rice with some grated parmesan and a yogurt-cilantro sauce (which is exactly what it sounds like: a bunch of minced cilantro in a cup or so of yogurt, mixed by hand or by blender). It was delish. You could probably substitute or add the kale if you boil it briefly first.
We have an excellent Caesar salad recipe on our website. It was Katherine’s mom’s way of fixing it, and it’s just the best. That’s ideal for the Romaine lettuce. We’ve been adding radishes to everything: burritos, salad, stir-fry, whatever. They’re mild enough so they can be thrown into anything. We’re into cheddar-dill biscuits lately, and chances are you have a million biscuit recipes on your cookbook shelf so just take one and add a couple tablespoons of chopped dill and a ½ cup or so of grated cheddar. If you’re feeling really fancy, poach an egg to place atop each half of biscuit. That’s a deluxe Sunday breakfast.