Hello Farm Friends,
We made it through the heat, the wind and the torrential rains of last week and are looking forward to a slightly more peaceful final week of June.
This week we will try to begin catching up on all of the seeding, weeding, pruning and trellising that we are now suddenly behind on!
Thankfully it isn’t only the weeds that have gotten bigger, the vegetables too have just exploded with growth. Anyone who was disappointed about missing out on beets the last time we harvested will be happy to hear that the planting in the field is now ready, not to mention some very early fresh garlic. All of the lettuce and other greens are looking amazing, a new planting of spicy salad mix is on its way and our next bed of carrots is sizing up too.
🎪 Our first Stirling Market in the Village is this Friday and we are looking forward to bringing all of this bounty back to the covered bridge. But don’t worry Toronto, I will be heading your way on Thursday too.
Earlier in the week one of our CSA members shared a recipe she tried for Garlic Scape Chimichurri and since folks are always asking what to do with Garlic Scapes I decided I should share it with you all too, I will harvest extra parsley and cilantro in case anyone wants to try it. Here is my adaptation:
Knuckle Down Farm’s Spring Garlic Scape Chimichurri
- Two bunches (about a two dozen) garlic scapes
- One bunch cilantro (if you aren’t a cilantro fan you could simply leave the cilantro out, or substitute mint for a nice variation)
- One bunch parsley
- One small bunch of fresh oregano
- Three green onions
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Something spicy like a fresh chili pepper or chili flakes (I didn’t have fresh hot peppers so I used a pickled serrano that we got from La Hacienda in Peterborough, this worked great for some heat).
- A squeeze of lime
- Salt and Pepper to taste
You can definitely chop all of the ingredients by hand, but I recommend cutting the flower end off of the garlic scapes and then throwing them into a food processor for a coarse chop. I was lazy, so after this step I just piled the rest of the ingredients in and chopped it all up ’till it was a consistency I liked, not too smooth, but chopped into small pieces. That’s it, so easy and so delicious! This makes a pretty big batch, but it will store in the fridge for a few weeks if you don’t eat it up before that. Traditionally it is served with grilled meat, but it tastes good with pretty much everything.
Thanks for the inspiration Debbie!
Sincerely,
— Jenny
This week’s Shares:
🥬 Lettuce
☮️ Peas (we will have snow, sugar snap and shelling peas to choose from this week!)
🎵 Beets
🧄Fresh Garlic
🍃 Spinach
🥬 Kale, Collards or Chard
🌱 Garlic Scapes
🌿 Herbs
