The garlic bulb grows below the ground. The above ground green part of the plant is the garlic scape. It is rather sweet and has just a hint of garlic taste. Pictured above: garlic scape.
Harvest Newsletter, July 2011
Week 4 of 18
Thank goodness we had ¾ of an inch of rain Thursday evening! The plants appreciated the drink as much as we did since we continue to water by hand if Mother Nature holds off on timely rainfalls. In the future we will install drip tape irrigation, until then, the hoses work great.
Last years newsletters had to be removed from the website due to some limitations they were causing when trying to view the site. Each week continue to check the website for weekly 2011 newsletters.
This week’s harvest includes: Green and red head lettuce, sugar snap peas, basil, cilantro, dill, rainbow chard, lacinato/green kale, spinach, green cabbage, garlic scapes (resembles a green onion, but is curled and all of it can be used) and maybe spring mix and radishes.
Storage and Preservation Suggestions: A quick method to preserve the herbs for use in later months is to chop herbs finely and place them in a clean ice cube tray. Each compartment will hold a couple of tablespoons of chopped herb. Add boiling water to cover the herbs in the trays and freeze. Once the cubes are solid, pop them out of the tray and package in a freezer bag or container, remember to label and date. These herbs can be added directly to stews, sauces and other preparations without thawing. Best herbs for freezing: basil, chives, chervil, cilantro, dill leaves, lovage, mint, savory, and tarragon. (Source: Canning and Preserving Your Own Harvest: An Encyclopedia of Country Living Guide.
Basil: Use the basil as soon as possible, as it will begin to acquire brownish black blemishes within a few days. We keep it in the crisper in various containers with a paper towel inside to absorb the moisture. Enjoy basil with fresh mozzarella or any pasta dish.
Lupita’s Green Juice
One or all of the following greens – lacinato/green kale, rainbow chard, kohlrabi, spinach and bok choy. After washing the greens remove the bottom stem and chop. The green juice alone is very potent therefore, we like to also juice carrots and or apples. To further sweeten the green juice, Lupita suggests blending the green concoction with 1 cup Knudsen’s Ginger Lemon Echineacea tea, ½ cup plain rice milk and 1-2 bananas. We are fans of the Omega Juicer, which also makes purees, nut butters and pasta. (omegajuicer.com)
Lupita’s Radish Salad
If you still have radishes and kohlrabi in the crisper a great salad that we enjoyed included about 3 cups each of cubed radishes and kohlrabi, a bunch of dill, 6 hard boiled eggs, 3 garlic scapes (all of it) chopped, 2 tablespoons mayo, 1 tablespoon Dijon mustard, and ½ cup of roasted and salted sunflower seeds. Combine all ingredients in a large bowl, and mix well. Enjoy as a side dish or in a sandwich.
Thinly slice chard and kale and add to quesadillas after the cheese has melted on your favorite tortilla. If you prefer the greens slighted cooked add them before the cheese melts. Consider using cast iron, for heating tortillas and making quesadillas or making homemade pancakes.
For visuals if something is unfamiliar in your share box/harvest newsletter check out:
• www.highmowingseeds.com (the column on the left side of the website provides a list of vegetables, etc)
• www.johnnyseeds.com (Product Index)
• www.seedsavers.org (scroll to the bottom, and click on Helpful Links)
Remember to return your box clean and exchange it for the full share box. Thanks in advance!
Happy eating! ~ Lupita & Adam