After a hot day of harvesting Garlic Scapes yesterday we had a welcome overnight downpour. The garden is looking full of green — and not just because of the weeds! Weeding is an endless job on an organic farm and today we made some time for just that.
While we were busy crouched over the Onions and Celery, two of our neigh-bours from across the road (and 80 acre cornfield) decided to have an adventure and came looking for their little horse buddies who used to live on this farm. We were so busy we didn’t even notice the arrival of Midnight and Tuffy until one of their humans showed up!
Sooner or later we’ll have to find some four legged friends to keep our pasture in use full-time.
Some of This week’s line-up:
- Head Lettuce
- Garlic Scapes
- Swiss Chard
- Spicy Salad Mix
- Baby Bok Choi
Vegetable Recipe & Notes
Did you know you can roast radishes? For those of you who don’t enjoy them in a salad, try them roasted and tossed with a little soy sauce and oil. Or, for a European treat, slice them thin and put them on well buttered slab of bread. It might sound strange, but it tastes just right.
Garlic Scapes of course require a pesto recipe. The one I tried today for lunch included roasted cashews. Yum. Send me your favourites and I will share them next week.