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Our Blog: The Hoot

Posted 6/11/2013 9:51pm by Chris Frittenburg.

Howdy Folks,

 

It's wet!  And it's cool!  At this time of year that's both great and terrible!  We're going to go with the positive, of course, b/c we really need the rain.  It's amazing just how vegetables grow after a short dry period and then a nice soaking rain.  They explode in growth!  That's exactly what we're seeing now.  Bigger and happier is what we should call the farm at this point.  

Although mud can be a little frustrating to deal with when harvesting, there's no better weather than overcast wet days to keep the quality of vegetables.  There's no race to beat the sun and although there's always a need for hustle, the stress of the fast pace subsides for sometime.  There are both good and bad in days of rain.  I tend to feel totally relieved and ready to look forward instead of looking back thinking of what we should have watered measuring stress levels in vegetable appearances.  My father doesn't like rain and for most of my life he's complained and repeated the same mantra of days without sun are terrible days...I try to explain things in terms where people can understand, so I ask him questions, of which I already know his answer, to exemplify my disagreement like, "Did you know there's water in Beer?  Without rain there's no beer...Does that make you feel uncomfortable?"  

With cool wet days on end like this, we'll have our eyes open scouting for disease.  We've already heard of some small outbreaks of late blight in West Virginia.  I'm certain downy mildew is around which beats up our cucumbers in mid summer every year.  With the good comes the bad.

Everything in the field looks as it should in early summer!  Green, vigorous with a strong desire to live!  Everything from the vegetables to the weeds!  Everybody is happy. 

 

Here are some suggestions on how to use Garlic Scapes...

 

Garlic Scape Ideas:

-You can add sliced scapes to any stir fry recipe. â�¨-Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe. â�¨- Great in guacamole and fresh salsa, too. â�¨- Chop & add to softened cream cheese. â�¨-Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, french bread floated on the soup. -Use them as you would green onions, they're just better. â�¨- Good in salads, on bruschetta, pizza.â�¨- An excellent addition to stocks....and much Asian cuisine. â�¨-Put in Thai chicken/basil/coconut soup.

Garlic Scape Tortilla

1 & 1/2 cups chopped garlic scapes â�¨1/2 cup chopped scallions â�¨1/4 cup hot water â�¨Salt & Pepper â�¨4 large eggs â�¨2 Tbsp. extra virgin olive oil

Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].

Mashed Potatoes with Garlic Scapes

2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces. â�¨2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle)â�¨1-2 Tbsp, olive oil â�¨1/4 cup finely chopped scapesâ�¨1/4 cup hot milk (or more)

Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.

Chicken With Garlic Scapes & Capers

2 whole skinless boneless chicken breasts, halved â�¨2 Tbsp. Unsalted butterâ�¨2 Tbsp. vegetable oil â�¨4 Tbsp. dry white wine â�¨2 Tbsp. lemon juice â�¨4 chopped garlic scapes â�¨1 Tbsp. drained capers 

Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.

Roasted Garlic Scapes

Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown. serve as a side or main dish. Tastes like roasted garlic but creamier.

 

 Take a look at the share this week!