Garlic Scapes big time this week!  If you like a strong garlic flavor, I recommend making a garlic scape pesto.  Here’s a recipe I used this week:

GARLIC SCAPE AND ALMOND PESTO (by Dorie Greenspan)

Makes about 1 cup

10 garlic scapes, finely chopped

1/3 to 1/2 cup finely grated Parmesan (to taste and texture)

1/3 cup slivered almonds (you could toast them lightly, if you’d like)

About 1/2 cup olive oil

Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).  Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.  If you like the texture, stop; if you’d like it a little thinner, add some more oil.  Season with salt.

If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.

 

This week we introduced the “washed” or “un-washed” option for lettuce mix – they were about equally popular!  Here are some camera phone shots from this week:

the lettuce mix before harvest

some nice summer squash and costata romanesca zucchini from the greehouse

“designer” head lettuce (really pretty varieties)

Field looks good!  Thanks to my brother Phil for all his hard work on weeding

waiting for these little ladies to start laying some eggs!

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