| "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 FOR ALL LOCATIONS
HALF SHARE DELIVERY FOR FARM PICKUP, HAGERSTOWN, FREDERICK & BERKELEY SPRINGS FARM MARKET
Ever had those long days when you come home to leftovers in the refridgerator and are so grateful for a quick nourishing meal. In sitting down to write this newsletter, having just come home to make dinner for the family after spending a long day in the garden, which I truly enjoyed, I am grateful to be serving this "leftover" newsletter! It is from about the same time last year and suits this weeks harvest well. Thought you might have some appreciation and common understanding of such a week, and many of your are new members, so this is will read like a "fresh cooked meal' to you. Enjoy!
In case you are curious about what those unusual looking bunch of whip
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.
|Garlic Harvest |
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!
"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!
|Nargesi~ Dish prepared by CSA Member |
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.
Please contact us any time with questions. You are always welcome to come visit!
Peace and Blessings~
Jesse Amin and Halima
| This Weeks Harvest|
|Garlic Scape |
Spring Lettuce Mix
Red Russian Kale
Sweet White Turnips
Sunflower Sprouts Scallions
Garlic Scape Pesto
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.
Pasture Raised Lamb
We are taking reservations for Farm of Peace pasture raised lamb. We offer whole lamb for purchase, bagged in portion sized cuts.
"... It was just so delicious. The lamb meat is exquisite. Maybe I'll buy another lamb!" (He did!) ~ 2012 customer
Please Visit our website
or contact Halima at 717-573-2956 or firstname.lastname@example.org
to complete your reservation.