Red Tide Head Lettuce
Muir Head Lettuce
Cherry Bomb Radishes
Notes from the Farm
I'm going to be completely honest, I'm not 100% sure I've seen a colder, rainier, spring. We are up to our armpits in muck and mire... it's enough to make a man wonder if it'll ever dry out.
The good news is that the plants are situated... they didn't dry out, that's for sure. The rain made it hard for us to get our feet up and under us, but when we did, we were able to get the plants into some pretty primo ground.
And that's the thing, it all usually works out. We haven't had a summerless summer since 1816... well before my time... in my time, things tend to work out with the growing season... I mean, 2009 wasn't super fun, but it worked out.
We don't get nervous with a late start, we get impatient... Like a kid that's been told at breakfast that they are going to the beach, only to have to wait for the grownups to finally motivate around noontime... we're excited, super excited, and we just want to farm.
You see, the thing is, as of today, we are 3/5ths of the way done with our season... the part you see, the tall corn and red tomatoes, is the showy end... a farm is kind of like a butterfly. The larval stage is the biggest part, takes the most work, does the most heavy lifting... then comes along the chrysalis and butterfly... everyone loves the butterfly... so colorful and delicate. But by butterfly stage, the critter is almost done, call it a life-cycle.
We've been busting our humps since January to get ready for this, and just like you, we want to see the butterfly... NOW! We want fresh corn, eggplant and broccoli... it's coming, but not this day... not this day.
What we do have is some super tender, super sweet greens. The never ending rain is growing the dickens out of some lettuce right now. And, as one of my top three favorite crops to grow, I'm pumped on the lettuce.
So welcome back, we're tickled to have you aboard for this season.
Garlic Scape Pesto
1 Bunch Garlic Scapes
.1# Fresh Basil
¼ Cup Olive Oil
½ Cup Kalamata Olives
¼ Cup Fresh Grated Parmesain Cheese
Salt & Pepper to taste
Put the scapes, basil and oil into a food processor and blend to rough paste. Mix in cut up olives and cheese, salt and pepper to taste.
Good on almost anything. Keeps a couple days in the fridge.
Sauteed Swiss Chard with Raisins and Pine Nuts
1 bunch Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
2 tablespoons pine nuts
2 tablespoons olive oil
1/3 cup golden raisins
2 cloves garlic, minced
1 tablespoon balsamic vinegar
Coarse salt and ground pepper
1. Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
2. In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.
3 garlic scapes
1/2 cup blanched almonds, toasted
1/4 cup finely grated Parmesan
1 bunch kale
1/2 cup extra-virgin olive oil
1. In a food processor, pulse garlic and almonds until finely chopped. Add cheese and half of kale; pulse until combined. Add remaining kale; pulse to a paste. With motor running, pour in oil. Season with salt.