According to the master plan, peas and broccoli should be in the baskets this week. They are in the field, but they are delayed due to the drought earlier in the Spring. Luckily, we have lots of kale and turnip to hold us over! Believe me, we’ve been on a mission to find new and interesting recipes to deal with the kale bounty. We made Kale and Lemon Pasta with Toasted Walnuts today and it is sure to please many. Above is a photo we took of the dish. It can be made in 30 minutes or less and its picky teenager approved. We made it using garlic scapes instead of garlic cloves. If you shop at No Frills, try the Molisano brand of pasta. It’s a little more expensive, but it is superior. Que bueno!
We were pleased to hear reports of members making use of the turnip greens. Some have made soup with the bulbs and others have roasted them.
What’s new in the basket this week?
We had fun picking strawberries at Fruition yesterday and were glad to have beat the rain. The air smelled so sweetly of ripe berries that it reminded me of the cotton candy scent at the fair. The season is short, so if you want more for jam, you’d better head out there soon. I ordered a bottle of whipping cream from Limestone Creamery to top the berries for when the Parisians arrive, which is tomorrow. What a difference cream without additives makes! The girls have been primping and priming for a week. They even vacuumed!
Garlic scapes are the curly green stems. Scapes are the actual stem and flower bud of garlic. It needs to be removed in order to allow the bulb to develop properly. The bonus is a delicious vegetable that can be used in a variety of ways. Our favourite is to lightly oil and then grill them. They also make a great pesto and garlic butter. Try them chopped into scrambled eggs, in salad, or in the middle of a grilled cheese.
The little herb bundle is summer savoury. We like it tucked underneath chicken skin, or used in dressing. It also goes well with pork and with roasted potatoes. Green beans are this herbs best friend! Click here for the lowdown on summer savoury.
We may have made a mistake in choosing our new containers. White probably isn’t the best colour to try to keep clean and the frames are starting to rust! Kindly keep them out of the rain if possible.
Every share should have received a jar of maple syrup. Please let us know if you were missed.
Greenhouse #1 is filled with cherry tomatoes, peppers, eggplants, rosemary and thyme. We’re now calling it, Little Eataly. There are lots of blossoms on the tomatoes and even some fruit! We can’t wait for those little golden balls of sunshine.
Until next time,