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This Week's Share:
Beets:
Golden
Cucumber
Lettuce
Pac choi
OR
Yukina savoy
Scallions
Summer squash
White mushrooms
Zucchini
Possible additions:
Turnips:
hakurei
EOW Will Also Receive:
Kale
Garlic scapes
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Dear Members of Turtle Creek Gardens,
Two important reminders this week:
- Due to the 4th of July holiday, all members who usually pick up their boxes on Wednesday will pick up on Tuesday, July 3rd.
- Please double check that you are taking the correct box for your subscription type. EOW boxes have bright green stickers.
Have a safe and happy 4th!
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Short and Sweet
As the fields slowly dry out and the planting subsides, our crews have been effortlessly keeping up with maintaining our established crops by weeding, harvesting, and mowing, keeping the lush growth of weeds at bay this week.
The
alliums
, a water-loving, crop are flourishing and soon you will enjoy the first onions of the season: the sweet
Walla Walla (my favorite)--probably in the following week. They are robust and have put extensive growth into their foliage now in hopes that their energy will go into the bulbing development of the plant as the days grow shorter. The garlic are almost completely deflowered so that the energy the plant uptakes will also go into the development of the bulbs.
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Slowly, we are navigating our way through one of the most challenging seasons in a long time.
After so much rain, the soil that had been prepped for planting has crusted over, forming a cap on the surface which doesn’t allow air to penetrate. After deliberation, Steve set forth to use the Danish tines, a tool which breaks the soil surface just enough to open the crust and allow the soil to dry out. Despite the heat and wind, this has allowed us to get back into the fields for planting again. The first planting in two weeks has begun with our 5th succession of beets. We start our beets as plugs and put out 4,000 plugs. Each plug holds 1-3 plants.
Our High Tunnel tomatoes look the best they have in many years because our crew has had sufficient time to devote to the intensive pruning and clipping tomatoes require to hold them up and keep them contained for ease of harvest. There are many fruits forming and sizing up. In about two weeks, I think we should see the first ones ripening.
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We had our driver quit this week to take a full time position; hence Steve is making the deliveries this week. We were fortunate to hire another crew member who will take on the responsibility of our deliveries. Each individual who works on the farm is so critical in all the daily work that keeps the farm operating. It‘s a fragile system, and when we lose a person, I begin to realize how essential it is to train our staff to be versatile so that anyone can “jump in” when needed.
We’re looking forward to the sun and the windows of opportunity to catch up.
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Salads that can be made ahead and pulled out of the fridge as needed are great for cool, light summer lunches or picnics. This recipe for
Basic Pasta Salad can be varied to use up odds and ends from the larder along with the fresh bounty from your CSA box. Make it a main dish or a side, depending on your choice of ingredients.
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11 Things To Do With Garlic Scapes
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Garlic scapes are the flower stalks that form on hardneck garlic. Harvesting them before the flowers open allows the garlic plant to devote its energy to producing bulbs.
Scapes are sometimes described as "a mild garlicky scallion." They can be eaten raw or cooked.
To prepare, trim and discard the flower bud and any tough parts of the lower stalk end. For most uses, slice stalk crosswise into thin "coins" or diagonally into desired lengths.
- Substitute for garlic cloves in any recipe: 2-3 t. minced scape approximately equals one clove. (Use more in recipes where the scapes will be cooked.)
- Make compound butter.
- Make garlic scape pesto.
- Grill: Toss whole scapes with oil, salt, and black pepper. Place in a single layer on a hot grill. Cook until soft and browned, tossing frequently, about 10 minutes. Remove from grill and adjust seasonings before serving.
- Substitute for cooked green beans or asparagus.
- Roast along with meat and/or vegetables.
- Add to a vinaigrette.
- Add to scrambled eggs.
- Topping for pizza, focaccia, etc.
- Pickles: lacto-fermented or vinegar
- Chop, place in plastic bags and freeze. Add without thawing to soups, stews, stir-fry, etc.
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Quick Summer Squash and Mushroom Risotto
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Prep time: 10 min.
Total time: 25 min.
Ingredients:
1 T. vegetable oil
1 small onion, chopped
2 medium zucchini and/or summer squash halved and sliced into 1/2" pieces
2 c. mushrooms, cleaned and sliced
1 c. Arborio rice, rinsed
2 c. water
2 c. chicken or vegetable stock
1/2 c. dry white wine
1 1/2 T. fresh basil, minced
salt and black pepper to taste
1/2 - 1 c. grated Parmesan cheese
Method:
In a large deep skillet, heat vegetable oil on medium and cook onion for 2-3 minutes until fragrant. Add squash and mushrooms; cook for 2 more minutes, stirring frequently.
Add rice and basil, stir to combine. Adjust heat to medium-high.
Add 1/4 cup stock. Cook until stock is absorbed, stirring frequently. Continue adding remaining stock and water, alternating, about 1/4 cup each time, stirring and cooking until liquid is absorbed.
Add wine, stir and cook until absorbed. Rice should be tender but slightly
al dente. If not, continue adding extra water/stock, cooking and stirring until done.
Add Parmesan cheese and stir to combine. Season with salt and pepper to taste.
Serves: 2
-4
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Beet & Cucumber Salad with Yogurt-herb Dressing
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Ingredients:
1 bunch beets, washed, trimmed, and greens saved for another use
1/2 large or one small cucumber, chopped
4-5 c. shredded or torn lettuce
Dressing:
¼ c. plain yogurt
Juice of 1 lemon
2 T. extra virgin olive oil
1 T. red wine vinegar
1 T. honey
2 T. chopped dill or mint (may substitute other fresh herbs, as desired)
Method:
Peel beets. Cut into bite-sized chunks. Place in a steamer rack in a saucepan
over water. Cover pan and steam beets until tender, about 20-25 minutes. (begin checking
after 15 min.) Drain beets and set aside to cool. (This step can be done ahead)
Mix dressing in small bowl. In a large bowl, toss cooled beets, cucumber, and lettuce with dressing. Serve immediately.
Serves: 4
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Turtle Creek Gardens, LLC | 262-441-0520 |
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