June 9, 2012 

letter head csa
sunflower
 
"If we do not permit the Earth to produce beauty and joy, it will in the end not produce food either." ~Joseph Wood Krutch

FULL SHARE DELIVERY TO ALL LOCATIONS;  HALF SHARE DELIVERY TO FREDERICK, SILVER SPRING, TAKOMA PARK & DC 

Garlic Scapes

In case you are curious about what those unusual looking bunch of whip
Garlic
Garlic Harvest 
like green ...onions?  were in last weeks share, they were garlic scapes!  We had a question or two about them, and since they are not widely known, I thought it would be helpful to share some information in this weeks newsletter. They will be included in your share for a couple more weeks, until their season ends.  The garlic scape is the flower bud of the garlic, picked before it blossoms.  Garlic is a crop we truly enjoy the whole process of growing..and eating!  It is hard to decide where to begin, since all things move in circles, but I think I will start with Summer.

 In just a few weeks as the green leaves begin to darken and turn brown, marks the time to begin pulling all the garlic bulbs up from the ground.  We will hang them in bunches in an open air barn to cure for 2 weeks.  Once cured they can be handed out in shares through out late summer, fall, and even stored for winter.  Sharing bulbs and planting bulbs will be sorted out.  The planting bulbs will be broken down into cloves, each bulb offering the potential for 6-10 new garlic bulbs the following year.  So as you see, it multiplies abundantly.  In fall we will replant all these cloves, multiplying our crop for next year, while still sharing them each week with CSA members.  Then we let them rest through out the fall and winter, with little care outside of well mulched beds and some weeding.  Garlic doesn't attract many pest. 

Spring is here!  The garlic has been coming up nicely, sending new leaves up for months now, each one indicating a new clove on the bulb.  Then the scapes appear.  A garlic scape is the plants attempt to flower.  If left to flower, the energy rises into the flower depleting the bulb.  If the flower is cut, the energy remains in the bulb, leaving a plump bulb for the summer harvest.  And the circle is complete. 

Scapes are edible, delicious, and while not widely popular; I see them at health food stores, and farmers markets, this time of year in their short window of availability.  Enjoy!

Click here for Garlic Scape recipes!  
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Members Share

Prepared CSA Share
Nargesi~ Dish prepared by CSA Member 
 
"This vegetarian dish is called "Nargesi" ( Persian for Narcissus). All vegetables and the egg are organic (from my CSA) and the red beet pickles are homemade!
Super healthy, super delicious!"

I was so excited to see this picture tagged on my facebook page.  How versatile a share can become.  I am sharing in hopes it may inspire some creativity in your kitchen this week.

I always found that if I made a sandwich for my son and cut it into the shape of a pick up truck, he enjoyed anything the truck had loaded in the back...  spinach, lettuce, cherry tomatoes.  It made eating his veggie's more fun.   
Thank you for joining us this season to share in the harvest and all of it's beauty, nourishment, and healing.  Broccoli Sprout

Please contact us any time with questions.  You are always welcome to come visit!

 
Peace and Blessings~

Jesse Amin and Halima
halima.willett@gmail.com
717-573-2956
Upcoming Events!
Unity Music Festival
at the Farm of Peace!
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Eclectic mix of music
Fun for all ages
Healthy food
Edible plant walks
Kids activities


Tour the garden and pick up your share while your here!
This Weeks Harvest
Garlic Scapes
Garlic Scape 
Sweet Peas
Young lettuce mix 
Spinach
Arugula
Kale and/or Napa Cabbage
Scallions
Garlic Scapes
Herbs~
Cilantro & Sage
Featured Recipe
Garlic Scape Pesto

Garlic Scape Pesto
 
Ingredients  

1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes*
 Juice and zest of 1/2 lemon
 
1/2 teaspoon salt  
A few generous grinds of black pepper  
1/2 cup extra virgin olive oil  
1/4 cup grated Parmigiano Reggiano cheese  
*Or use half scapes and half herbs such as basil, dill and chervil

 

In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.  

 

 

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.